The pepperoni toastie is one of those ones we both thought we already had, but a thorough search of the archives suggests the only outing we’ve ever had with it is inside the Great Balls of Fire, our spicy triple decker toastie. So we figured it deserved a proper showing. I’m not normally drawn to “pizza topping” ingredients, because toasties can be so much more varied. It seems silly to get bogged down in pizza food, but I did an anchovy one less than a week ago, neatly disproving myself. Still, any pizza references or similarities stop here.
Pepperoni Toastie – Michelangelo
– Cheddar
– Pimento beans in chilli sauce
– Pepperoni
Pepperoni Toastie – Donnatello
– Cheddar
– Harissa Paste
– Pepperoni
– Sun Dried Tomatoes (chopped)
Taste.
Michelangelo is a fancy, spicy version of a cheese, beans and sausage. It’s not deliberate, but it works like a charm. There is nothing in there that doesn’t make for good eating. The cheese got a bit lost, but I feel that could be solved with more cheese. I wolfed this down. 7/10
Donatello packs an even greater punch. Harissa and tomatoes start getting all spicy, and then the cheese and meat storms in from behind. You know what it really needed though? Just a little more substance. We both agreed that while individually these toasties were both great, together they would be right on; kowabunga dude. 7/10
Top is with harissa and sun dried toms, bottom is beans.
Appeal
Spicy toasties are always popular, especially in the summer. The beans give this one a satisfying wintriness that I think would work well, even if some will not be terribly excited to find something as healthy as beans lurking in what is otherwise a perfectly filthy toastie. I’m sure they’ll live. 7/10
Suitability as a signature.
Barny is all about the filthy food. If we regularly had the ingredients floating around I’m sure this would make it onto the late-night heart-stopping toastie rotation, but it’s a bit too simple for signature. 5/10
Difficulty Rating
If we were making this for the public then the beans would be cooked from scratch, but we cheated and got a tin of Heinz ones. This did make everything very easy, which might mean it slips into the festival rotation next year.
I feel like the end product is about as far away from a pizza as we could really hope to end up. Good work team.
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