Tahini and soy sauce (sprinkle the soy onto the toast first or it just rolls off the tahini in globules).

Grilled cheese and jalapeno peppers. Awesome with a beer or two.

When I was in college I practically lived on whole wheat, buttered with light tuna on top.

Now I love Jackson Toasting Bread (local), it has a cornmealy crust on top. Toasted in the toaster-oven, buttered then returned to melt further, topped with a light spread of quince jelly.

I return to my earlier favorites with nostalgia, they do not fail.

I love ricotta and honey on toasted rye for breakfast and for my I’m exhausted nights - grated cheese on multi grain with tuna.
When I was a teen I used to eat toast with banana, cornflakes and honey… mmm and I now love soldiers with all the fancy breads, rye, sour dough, low GI and the fancier and more seeded the more delicious with olive oil.

To truly make such a breakfast une repas cordiale, the toast can even be toasted in the slots below during the warming.

… and how did you know about the haircut Meg?

I’m with Meg totally on toast sweat. I like it hot but if you throw it on the plate and butter straight away, you do get the soggy bottom. I have a friend who makes a toast pyramid like making a house of cards just to keep the toast “aired” a bit before buttering.

My method is to sit it on top of the toaster for a while to keep it “aired”.

My perfect toast - very, very hard as I eat so much of the stuff. Crumpets, muffins, French toast (does that count here - probably not), pita bread, naan bread - too many already.

But if I was to go for one perfect toast with “bread” in the traditional sense it would have to be a white crusty loaf - either sliced or one you slice yourself. Served as hot as possible (with the sweat provisos above) with a fake butter (sorry I know - but I have to watch my cholesterol) and that’s it.

Taken curled up on the sofa, in front of the TV on a Sunday afternoon with a mug of cocoa or Rooibos spiced tea (my new favourite tea). Probably watching Colombo or Poirot.

Also, Matthew, I could kiss you for that reference!

A great sandwich is a fish finger sandwich - with toasted bread, grilled fishfingers, floppy lettuce, tartare sauce (IMO).

My other current favourite - the Rebus:
toasted bread, Marks and Spencer lean corned beef slice(in the chill cabinet, not tin), and sliced cooked beetroot.

Also, toast travels well. You can get in a plane, fly for 16 hours and you’d be able to walk out across the street and get some toast.

Nice one, Meg. A toast to your toast post.

Cliff (White medium farmhouse, peanut butter [crunchy])

Has to be a decent, tomatoey, spicy ketchup, not too sugary or heavy on the vinegar. After years of careful research, I’ve come to the conclusion that Lidl makes the best ketchup.

You can add a layer of normal dairy butter before the peanut butter if you’re feeling piggish, but I’m not sure it adds much to the proposition other than calories.

Even nicer after a few beers. I suppose some would say you’d need to be pissed to eat it in the first place, but I choose not to listen to such heresy.