2 slices (from a 6-slice loaf; about 2 cm thick slices)
Filling - if using egg:
Finely scrambled eggs
1 scant tablespoon
1 heaping tablespoon
Filling - if using vegetables:
Vegetables and ham of your choice
Margarine (for spreading on the bread)
Cut the bread as shown in the photo: cut in half, then make a pocket into each slice. Take care not to rip the bread on the sides.
It looks like this.
Cut up some aluminium foil, roll up into balls, and stuff into the bread slices so that the pockets are held open.
Toast like this to your desired degree of toastiness.
Mix the mayonnaise and ketchup together to make a sauce. Spread generously inside the toasted bread pocket from Step 4.
Make a scrambled egg cooked in margarine and seasoned with salt and pepper.
Stuff into the toast pocket, and it's done.
You can use the same toast pocket and stuff it with fresh vegetables, to enjoy their texture.
Story Behind this Recipe
I wanted to make hot pocket sandwiches at home easily even without a sandwich maker.
Try not to rip the bread when you cut it. If making an egg filling, use ketchup and mayonnaise! For vegetables, use butter. You can eat raw vegetables in pocket sandwiches this way - you can't do that with a sandwich maker.