A classic Florida-style Cuban sandwich uses both roast pork and ham, says Adam Liaw.

You'll never be stuck with leftover roast meat again with this recipe in your repertoire. A classic Florida-style Cuban sandwich uses both roast pork and ham, but if you have leftover beef you can make a great variation.

Eat your greens: Broccoli, kale and melting cheese combine to make a pan-fried toastie like no other.

A golden, pan-fried toastie oozing with cheese and chillies, stacked full of green veges.

Brigitte Hafner's ham and gruyere croque monsieur. Pro tip: put the mustard on the ham, NOT the bread, for maximum flavour.

Good Food is your essential companion to eating out, eating in and everything in between.

A smoked salmon croque madames. This twist on the croque monsieur is a fantastic breakfast - fill the bread the night before, then keep it wrapped in the fridge.

OK, so there's a bit of work involved in this toastie. But one bite and you'll be pleased you made the effort.

For a speedy, tasty feed, it's hard to beat a golden crispy bacon and egg jaffle. Use kasundi relish for a touch of spice.

For a speedy, tasty feed, it's hard to beat a golden crispy bacon and egg jaffle. For this recipe, I recommend using kasundi relish - the recipe makes a large amount but if sealed in sterilised jars will keep for a year.

Corned beef, gouda and jalapeno jaffle.

Never mistake a jaffle for a toasted sandwich - it is so much more. The clam-shell shape you get from cooking it in a jaffle iron leaves more room for tasty fillings.

The Francesinha (meaning ''Little Frenchie'' in Portuguese) is Portugal's decadent answer to the croque-madame. It's a huge meat-filled monster topped with egg and cheese, smothered in a beer-based sauce, and always served with fries.

The Portuguese love their food. Travel around Portugal and you'll even find proud gastronomy between two slices of bread. The Francesinha (meaning ''Little .


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