Ingredients-A sandwich toaster (this is a must)
-1.8 grams worth of weed, as dried and finely ground as possible
-Two slices of white bread
-One teaspoon of pesto
-Two slices of peperoni sausage
-Cheddar cheese sliced accordingly
DirectionsOkay guys, I 'invented' this recipe though trial and error trying to uncover a simple, efficient, discrete and above all tasty way to eat cannabis. It's also a great usage for that sandwich toaster, or 'toastie' you might have sitting in the back of the kitchen cupboard collecting a layer of grease, particularly for readers from the UK, South Africa and Australia. For those readers in the US, where I gather that sandwich toasters aren't so popular as the notorious 'grilled cheese', I'm sorry to say that I would highly doubt that a sandwich cooked in a pan or grill would have the same effect as one cooked in a 'toastie', simply because the ingredients are not 'sealed' into the sandwich in the same way to allow heat to build or lock in the THC.
The recipe would not necessarily have to be followed word for word, however, for best results it should be because I've found this exact method works the best. The measurements for the amount of weed can be changed, 1.8 grams is simply how much standard strength weed you tend to get in generous £10 bag. You could go less, you could go more (I wouldn't see why though, because the recipe is so efficient that you get much more bang for your buck). Cheddar works well as a cheese because it contains the most fat, which is actually what the THC is activated by whilst cooking. The garlic butter, pesto, and peperoni aren't essential, I suppose. However I included these components since they add all important fat and oil content, as well as mask the smell for discrete cooking and fits the flavour of the weed to make it much more palatable.
Okay, let's get started. Toast your two slices of white bread (because it toasts far slower than brown, and therefore allows longer time to cook the ingredients inside without burning) in a toaster on the very minimum setting first. Then, spread each slice of the toast with some garlic butter. Place the bottom half of the bread in the toastie maker with the butter facing outside, down onto the grill of the iron. Now, slice your cheese into four flat triangles that would fit into the two diagonal sections of a toastie, then place the two bottom slices of cheese onto the bread, followed by a smear of pesto, your weed, then the peperoni slices, finished with an additional slice of cheese. Place the top slice of bread over your creation again the butter not facing the filling. Carefully push down the toastie-iron over the sandwich, switch on the heater and allow to cook for twelve minutes (three or four times longer than typically recommended but just long enough not to let the bread begin burning). Temperatures inside the toastie will reach over 100 degrees Celsius. Once the toastie has finished cooking, allow an additional five minutes for the content to cool and infuse further. The recipe works best on a completely empty stomach (as in, not haven eaten in preferably 24, or at least 12 hours), I'd recommend a cup of black coffee and a multivitamin to help you get through the day. Once consumed, avoid eating anything else for at least one hour.