Lucy Tweed is a food writer, food stylist and cookbook author.

Lucy will be talking about how to upgrade your toastie into a delicious meal.

She will make the following:

Know the news with the 7NEWS app: Download today

Roast chicken toastie with gravy dipping sauce.

Inside out bacon and egg toastie with crispy cheese on the outside.

Spinach and feta toastie made with roti bread instead of regular bread.

Recipe below:

SPINACH & FETA SEEDED ROTI TOASTIE

serves 4prep time: 10 minutescook time: 10–15 minutesdifficulty: easy

INGREDIENTS

1 pack (4 sheets) frozen roti, defrosted – about 500 gor 4 large round wraps of your choice100 g baby spinach½ cup feta, crumbled1 cup mozzarella, grated½ lemon, juiced1 tsp chilli flakes, or to taste2 tsp whole-egg mayonnaise1 tbsp mixed seeds and spices (e.g. sesame, fennel, garlic flakes, poppy, onion seeds)salt, for seasoning

METHOD

Roughly chop the spinach and combine with feta, mozzarella, lemon juice, chilli flakes and salt. Mix well to combine. Divide the filling into four and place onto one half of each roti or wrap. Fold over to enclose.

Brush the top side of each folded roti with mayonnaise and sprinkle generously with the seed and spice mix.

Place into a preheated sandwich press. If your press has an adjustable lid, set it so the top plate just rests on the surface of the roti – this prevents the soft filling from being pushed out. Toast for 10–15 minutes or until golden and crisp.

Serve with an extra squeeze of lemon.

HINTS

• Frozen roti gives a buttery finish, but wraps work well too.
• Store the spice mix in a jar – great for topping hummus or avo toast.
• Add herbs like dill, coriander or mint to the filling for a fresh twist.

BACON, EGG, PICKLE & CHEESE TOASTIE

serves 2prep time: 10 minutescook time: 10–15 minutesdifficulty: easy

INGREDIENTS

4 slices sourdough2 eggs1 tbsp milkolive oil, for cooking4 rashers streaky bacon2 dill pickles, thinly sliced2 slices American cheese4 slices tasty cheese – dividedAmerican mustardsalt, for seasoning

METHOD

Preheat oven to 220°C fan-forced. Lay bacon on a rack over a baking tray lined with baking paper and grill in the oven for 10–15 minutes until golden and flat.

Whisk eggs with milk and season with salt. Heat a small oiled pan over high heat and gently scramble the eggs for about 5 minutes until just set but soft. Set aside.

Butter both sides of the sourdough slices. Layer scrambled egg onto one slice, season with salt and pepper. Top with grilled bacon, pickle slices, one slice of American cheese, and one slice of tasty cheese. Spread American mustard on the second slice of bread and place on top. Press another slice of tasty cheese onto the outside top of the sandwich.

Place the sandwich into a preheated sandwich press, cheesy side up. Lower the lid carefully and toast until the cheese on top is golden, sealed, and beginning to crisp and melt out the sides. Avoid lifting the lid too soon to let the top cheese form a crust.

HINTS

• Keep the press lid down firmly – the top cheese needs time to crisp.
• Use pre-sliced sourdough to keep thickness even for pressing.
• Add hot sauce or jalapeño slices with the pickles if you like heat.

LEFTOVER ROAST CHICKEN GRAVY DIP FOCACCIA

serves 4prep time: 15 minutescook time: 10 minutesdifficulty: easy

INGREDIENTS

4 slabs focaccia2 cups leftover roast chicken, sliced or shredded½ cup mayonnaise, divided2 tbsp chilli sauce, or to taste½ lemon, juiced1½ cups rocket1 cup mozzarella, gratedsalt, for seasoning

Gravy Dip1 sprig thyme½ cup white wine1 cup chicken stock1 tbsp cornflour1 tbsp water

METHOD

Warm the sliced or shredded roast chicken in a pan over medium heat with a little mayonnaise, lemon juice, and salt. Stir until just warmed through. Slice the focaccia and spread both top and bottom with mayonnaise. Add chilli sauce to taste. Layer the bottom halves with warmed chicken, rocket, and mozzarella. Top with the remaining focaccia slabs and place in a sandwich press. Toast until golden and the cheese is melted. If the focaccia starts to burn before the filling is hot, sprinkle a little water onto the base plate of the press to create steam.

To make the gravy, place the roasting tray or pan over medium heat. Add thyme and scrape up all the sticky bits and pan juices. Pour in the white wine, simmer for 5–10 minutes to reduce slightly. Add chicken stock and continue to simmer. Stir the cornflour and water into a smooth paste, then whisk into the gravy to thicken slightly.

Serve the toasted focaccia with a warm bowl of gravy for dipping.

HINTS

• You can swap rocket for baby spinach or shredded lettuce.
• Make the gravy in advance and keep warm on the stove.
• Pressing focaccia with steam helps avoid burnt crust and melts the cheese faster.

FOCACCIA

makes 1 trayprep time: 10 minutesproof time: 15–18 hourscook time: 30 minutesdifficulty: medium

INGREDIENTS

500 g bread flour10 g instant yeast10 g fine table salt455 g water, ambient temperatureolive oil, for the tray and container

METHOD

Whisk the flour, yeast, and salt together in a large bowl. Add the water and use a spatula to combine into a sticky dough. The texture should be loose and gooey. Transfer to a well-oiled lidded container and refrigerate for 12–18 hours to prove.

Lightly oil a baking tray. Fold the dough over itself a few times in the container, then transfer to the tray. Fold again and gently stretch the dough out towards the edges of the tray. Leave to prove at room temperature for 3 hours.

Preheat the oven to 220–240°C fan-forced. Roast the dough until puffed, golden and crispy – about 30 minutes. Turn out onto a wire rack to cool completely before slicing. Once cooled, store in an airtight container or wrap in greaseproof paper.

HINTS

• If your dough sticks to the container, wet your hands before folding.
• A metal baking tray helps crisp the base – avoid glass or ceramic.
• Once baked and cooled, focaccia can be frozen in slices for quick toasties.