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Thought we could have a cheese on toast thread
So what cheese do you like and what else do you have on the cheese on toast
Also what is the best bread to use?
Currently im having Warburtons farmhouse bread, Seriously Stong extra mature cheese with onion and brown sauce
Mmmm. I used to do a nice cheese on toast with tomato in the Aga when the house I lived in had one. This winter I got the measure of a grilled cheese sandwich, cooked dry in a frying pan, which is ace. I don't add much. Just good strong cheddar. Best normal bread is probably co-op sourdough.
Thick doorsteps of white, brown or granary, toasted one side only (the bottom), a smear of brown sauce on the untoasted topside a smothering of grated & grilled cheddar cheese and maybe a sprinkle of pepper 👍
cheese and chorizo on toast. Gout top up lol
Good cheddar, chopped spring onions, bread should be not too fancy. Chorizo is an inspired choice though. Adds to shopping list
My Grandma had a odd, (but nice) way of making it. Melt cheese in a pan with a bit of English mustard. A teaspoon of flour, the exact reason I can't remember and pour over the toast. Not made it that way for years.
As a previous C on T thread on here, someone recommended Marmite then melted cheese , very nice mmmmmmm
I like sliced sourdough, cornish mature cheddar and either brown sauce or marmite
Good cheddar but not the really vintage stuff as this doesn't seem to melt that well and you don't get that nice tasty maillard reaction going on.
For a bit of variety some pickle or homemade chilli jam on under the cheese, or perhaps some Worcestershire sauce splashed over.
Today for lunch I had cheese on toast with baked beans on top, don't normally posh it up this much but it was quite nice.
Scottish Pride Plain bread with whatever strong cheddar is to hand. A soupçon of broon sauce for added piquancy.
A couple of spoonfuls of salsa under the cheese as an occasional treat instead of the HP.
Where I live its Roasted Cheese.
My Grandma had a odd, (but nice) way of making it. Melt cheese in a pan with a bit of English mustard. A teaspoon of flour, the exact reason I can’t remember and pour over the toast. Not made it that way for years.
Was she Welsh?
dont really mind how you make it as long as theres lashings of...
Worcestershire sauce splashed over.
You mean Hendo’s right?
Good strong cheddar and branston pickle.
Lightly toast the bread (we use granary/seeded) in the toaster. Lightly spread Mayo & Marmite, add sliced cheese (X strong Cheddar, or Red Leicester) then grill.
I turn out a good Stilton and Cayenne Pepper cheese scone ... Might try the simpler version of Stilton on toast ... 🤔
Decent brown seedy bread, marmite under the cheddar. Lush.
Was she Welsh?
No, Scottish actually.
As kids we didn’t have a pot to piss in, but our Mom did cheese on toast the correct way-
With cayenne pepper and paprika on top. Toasted it goes dark and smokey and obviously has a nice kick.
I once went to had a friends house and was given cheese on toast without anything else on it. I actually thought to my ten year old self ‘I can’t believe people actually live like this’.
The ubiquitous sweet chilli sauce under the cheese is great.
I’m generally a sourdough guy but do enjoy a good white for cheese on toast. Butter. Strong cheddar, sliced or sometimes coarsely grated.
Marmite, one of the wife’s pickles, or now and again I’m partial to Mango Chutney.
Toast the bread properly on the bottom and lightly on the top then add a big pile of grated creamy Lancashire cheese. Sprinkle with Lancashire sauce or Lea & Perrins if feeling exotic then grill until the cheese melts and starts caramelising.
Cheddar is nice but I prefer a crumbly cheese such as Wensleydale. I like the way it doesn't melt and go all bubbly.
And while I wouldn't serve it on toast, Halloumi is just fantastic for that reason.
White, butter, cheddar, grilled until you get little crunchy bits of cheese.
I’ve got some Gouda in the fridge so will report back on that tomorrow.
Pfft! What’s with the poncey bread? Granary? Sourdough? You’re kidding, right? It has its place (probably involving goats cheese, roasted red peppers and sun dried tomatoes), but it has no place here!
For cheese on toast, cheese toasties, chip butties and fish finger butties, there can be only one...
Mature cheddar, Worcester sauce...
Job jobbed!
This may not be traditional,but a good mature Cheddar,on sourdough,with a smear of Patak's aubergine pickle on.
🤮🤮🤮
Pervert!
I may be,I like lime pickle on my bacon sarnies.
Brown bread, but no that cheap nasty stuff, lightly toasted both sides.
Good, mature cheddar, don’t be shy.
A good glug or 2 of Worcestershire sauce.
Grind or 2 of black pepper.
Sriracha Mayo to dip in on the side.
Like the marmite idea & it's also great on eggy bread.
For me though lashings of freshly ground back pepper on my c & T is a must.
A lot of virtue signalling going on in this thread...
The correct answer is
a) Whatever cheese you have,
b) Whatever bread you have,
c) Cooked by someone else,
d) At some silly o'clock in the morning,
e) Accompanied by the smell of burning arm/hand hair because the person at c) above can't pull the grill out to check on the progress because beer.
f) Sauce optional, but usually from a crusty bottle.
Toast - what ever bread is around
Cheese - What ever cheddar type cheese is around
Slice the cheese, put on top of the toast, microwave for about a minute, pour over the oil from a jar of anchovies and stir/stab with a fork, back in the microwave for about 30 second.
Slap a second slice of toast on top, turn over so the crisp toast is on the bottom and you have a cheese on toast sandwich
Never seen it replicated
Seeded granary, proper red leicester and slices of peperami.
Aldi copy of Warbies Toastie (actually a bit thicker), any cheese really from mature cheddar down to grated mozzarella or a mix of what you have in. The milder cheddars give a better melt but lack the bite of course so a mix is always good, L&P or Hendos, oregano, s&p. optional extras are chilli sauce, tomato, onion. Never tried Marmite underneath, that's next on the list. Cheers for the tips.
Whatever cheddar or hard cheese you use, ensure you grate it. Helps create a more even cook/melt/gooeyness that slabs can’t always compete with.
Bit of thinly sliced red onion goes down a treat too.
+1 chorizo - I could live off that stuff.
Pfft! What’s with the poncey bread? Granary? Sourdough? You’re kidding, right? It has its place (probably involving goats cheese, roasted red peppers and sun dried tomatoes), but it has no place here!
Bollocks binners! Bread is whatever’s in the house! Without the bread, there’s no cheese on toast, so none of that nonsense, thank you!
And this thread has got me salivating, so I’ll be off to see what bread is in the kitchen, probably some multiseed brown, topped with extra mature cheddar with black pepper and chilli flakes. Mmmmmmm! 😁
Hang on a minute?
There are houses that don’t have Warbies in?! I thought this was meant to be a civilised society?
😳
Cheese on toast is great but the ultimate is an Aberdeen roll (rowie) under the grill, any strong cheddar, couple of rashers of bacon and topped with baked beans.
A 1000+ calorie heart attack on a plate and simply divine.
My grill smokes like a mofo, can you do in an oven instead if you pre-toast in the toaster?
couple of rashers of bacon
Smoked or unsmoked?
Personal preference 😉
Whatever bread, whatever cheese, whatever sauce.
But ALWAYS
Grate the cheese, butter bread to the edge, cheese to the edge. Then low in the grill away from the heat to let the cheese melt then up close to get the cheese to crisp.
Bit of Dijon on the toast before it goes under the grill.
And whilst we're on cheese, no idea if it'd toast but Aldi Manchego is addictive stuff. Try it if you haven't already.
@Scuttler - try drizzling honey over your Aldi Manchego
Sounds so wrong, yet is so, so right
Trust me on this one
Where I live its Roasted Cheese.
This.
Though I preferred a pan loaf for roastit cheese Perchy.
Warburtons toastie bread and Aldi vintage cheddar. Wooster sauce if I can remember.
There is no wrong answer
Cheap cheddar grated on crap plastic sliced bread all the way to pretentious cheese stirred into bechamel enriched with an egg yolk on home made sourdough
Some variations I like:
Cheese on crumpet
Beans on cheese on toast (with mini sausages)
@llama - you may want to check this out. I know I’m going to. I was unaware of its existence up until today
I suspect this could be quite good with melted cheese 😃
Sourdough makes the best toast and I couple it with Cheddar. That's it.
With lashings of Encona West Indian hot pepper sauce.....
Ohhhhhhhhhh yeaaahhhhhhh!
sparkyrhino
SubscriberAs a previous C on T thread on here, someone recommended Marmite then melted cheese , very nice mmmmmmm
Think that was me!
Sod it I'm hungry now, but I'm in luck I have bread,cheese & a grill ta chaps 🙂
binners that could only be improved on if it came ready-cheesed.
I found a packet of black pudding I’d forgotten about...
Toast
Butter
Sliced black pudding
Melted cheese
Beans and chillie
What a combo!
As it’s STW - #reccomendwhatyouvegot #dontbotherreadingreplies
A current family favourite seems to be Hovis ”seed sensations” bread with Tuna & Mayo filling then toasted under the grill. Surprisingly nice....
Warburtons thick
Extra mature cheddar
Chorizo
Worcester sauce.
My Grandma had a odd, (but nice) way of making it. Melt cheese in a pan with a bit of English mustard. A teaspoon of flour, the exact reason I can’t remember and pour over the toast. Not made it that way for years.
Welsh Rarebit...
Cheese on toast, UK-style. Cheddar. Worcester Sauce. No contest.
However, some cheese of any type, bread toasted/freshly cooked of any type. Some extras of any type is always going to be a winner. That’s why pizza works, Croque Monsieur works, halloumi pittas ditto, paneer with saag in chapatis - all great.
Grate the cheese, butter bread to the edge
Cheese and butter 😡
A couple of years eating them and its a heart attack you'll be having.
My thruppence ha'penny's worth.
Fresh proper bread, with crust, not that fat laden supermarket tat.
Toast a single side, turn over and a thick layer of extra vintage on the untoasted side.
Grill till golden brown, with slightly burned corners.
Bread. Cheese. Radiant heat.
End of.
Turned out to be the beginning of. Just making some now.
I wonder how many suddenly during this thread got up and went and made some 😕
No Worcester sauce = fail (schoolboy stuff this)
No butter and cheese combo = fail (if it doesn’t run down your chin like a Valley porn star, you’re doing it wrong)
Bread pompousness = double fail (the cheaper and filthier, the better)
😃
Make a cheese sandwich with whatever filling takes your fancy, crack 2 eggs into a dish a whisk loosely with a fork, dip sandwich in egg, fry in pan until golden, serve with brown sauce. What we used to call cheesy dreams.
Mature cheddar, Worcester sauce…
@Binners, I am genuinely astonished (and disappointed) that you're touting Wussy Sauce over Lancashire Sauce when you could probably hoy a brick out of your bedroom window and hit Entwistle's.
It’s a fair point, but unless you’re local then Lancashire sauce is surely an unobtainable luxury?
Not at all, it's sold nationally.
In that case I amend my earlier
Answer. It’s still mature cheddar and Warbies, obviously
Slice the cheese, put on top of the toast, microwave for about a minute, pour over the oil from a jar of anchovies and stir/stab with a fork, back in the microwave for about 30 second
invented whilst highly refreshed?
I'm a big fan of sub-cheesinal layers.
In addition to my previously mentioned Marmite, other variations on the theme include, Houmous under the cheese, mayonnaise under the cheese and Marmite AND Houmous under the cheese.
Hummus and marmite? 😳
What kind of a deviant even thinks of something like that?
When my ‘Crimes Against Cheese’ bill is implemented in full, you’ll be finding yourself in serious trouble for that.
Anyway... nobody actually likes houmous, as it’s essentially just tiling grout
Binners - aren't the Warburton family big contributors to the Tories?
[i]invented whilst highly refreshed?[/i]
Possibly 🙂
Still damned good sober though
Yeah the virtue-signalling as ever is all kinds of verted 🤣
Sticking to the facts:
Any bread that is likely to go floppy, deflated and damp during the cheese-grilling process doesn't really work. This includes finger-thick ready-sliced breads with the words ‘toast’ on the packaging. Unless you like your toast floppy, deflated and damp. A good bread for cheese toasties gives a firm platform for the bubbling cheese and is easy to keep crisp in the cooking process. You also want a bread that has a firm texture, both for the bite and for the chew.
- Sliced white sourdough seems to work very well. It’s rubbish for sandwiches and excellent for toast. Just as Warburtons ’Toastie’ is rubbish for toast and yet great for breakfast sarnies.
Forget spread or butter. The fat from the melted cheese serves that purpose if cooked properly.
- Lightly toast bread.
- Grate the (sharp cheddar) cheese on top as thickly as you want (Yet not so thickly as to make the toast soggy when the fat in the cheese separates in the grilling process)
- Take care to cover right up to the edges with cheese (otherwise burned-edges of toast).
- Sprinkle all over with a few *tiny* drops of basic chilli sauce (Morrisons Habanero is perfect, otherwise Encona, tabasco, etc). A brown sauce or condiment also works, but again, use sparingly so the flavour of the toasted cheese is enhanced and not swamped.
- Stick under preheated grill and watch carefully until cheese is bubbling and just browning.
- Smash into face
- Commiserate not having made more.
- Repeat entire process 😎
*edit Those packs of whole ryebread (ie Schneiderbrot) work well also. Only thing is that it takes three times longer to toast.
Not at all, it’s sold nationally.
Never seen Hendo’s on shelves in the West/SW of England, or Wales. Not once. Was given a bottle for Xmas (from where, we don’t know!) and it was a great (and unusual) gift. It’s now running very low, can’t get it online or locally and wanted to get some for Her birthday. Bah, the scent of failure on birthday-mornings 🙁
It’s a fair point, but unless you’re local then Lancashire sauce is surely an unobtainable luxury?
My parents got me a big bottle for Christmas. Should see me through the year.
I've never had bad cheese on toast, and am not convinced that such a thing exists. But in preference, it's toasted sourdough (homemade, natch), grated tasty Lancashire, and Lancashire sauce.
@Malvern Rider wot non-dairy cheese for grilling please?
Warburtons Toastie is the king of any dish that involves toast. I grill on one side, put the cheese on the ungrilled side and properly melt the cheese so it has the brown 'caramalised' specs on top.
Always good to have with beans.
To jazz up put a layer of sliced pepperoni under the cheese...the thin cheap pizza variety.
Its a cheap peasant dish and has no place being 'poshed up' with 'artisan' bread or silly specialist cheeses. Just a good supermarket mature cheddar. That's just silly tricks cafe's play to justify inflating the price and ripping off punters. See also posh bacon butties and silly 'gourmet' burgers. Some things in life are best kept being simple and straight forward.
Excellent thread, I like to vary my bread and cheese, but usually extra mature cheddar on seedy bread.
And I do like to drizzle with this stuff...
Warburtons Toastie is the king of any dish that involves toast
Is it though?
It's not even the king of Warburtons Toastie bread.
This is...
No idea, sorry CG. Probably some home made mozzarella-y thing? It’s low on my list in these times, but I do really want to make some plant cheese - seems like an ultimate challenge
Had one of these last night:
https://www.goodfellaspizzas.com/our-range/pizzas/vegan/vegan-spicy-vegetable-salsa
And really enjoyed it, in a regular ‘frozen supermarket pizza night’ sort of way.
(The ‘cheese’ looked and felt like some kind of sticky semi-translucent goop...but it tasted great. ‘Adaptable’ is my superpower 😎 )
Home made pizza for Mrs Rider gets this on it:
It’s not bad. Sprinkle with savoury Engevita and some onion salt and/or garlic powder for extra tang
Blue cheese, with finely sliced white onion and hot sweet chilli sauce 😋
I've got two (purists will approve of neither):
Standard - Dad's homemade wholemeal with mature cheddar and Worcestershire sauce
Fancy - sourdough with comte, topped with garlicky slices of portobello mushroom
Warburtons Toastie is the king of any dish that involves toast
Erroneous claim. (Engages spectral superpower)
I do (sort of) understand the need to go all inverted-snobbery /classist and ultra brand-loyal, but a (for instance) simple ‘peasant’s’ (you started it) home-made roti bread with flour, water, oil and salt tastes much better than that tasteless, collapsing doughy air that is ‘Toastie’ nonsense. I make simple bread like that for much less money than that hyper-branded air-squodge that you worship
The fact remains that fresh ingredients/home cooking makes for better food. It’s a horribly British thing to dump all home-cooking into a stupid classist bucket labelled ‘artisan’ just because it didn’t come from a packet (or it came from the ‘wrong’ packet)
It is more than possible to step outside of the British Class War, and judge things purely on taste and texture.
Its a cheap peasant dish and has no place being ‘poshed up’
In that case living a mega-thrifty life through the 70s (and now, tbh) we were eating ‘artisan’ everything because mom cooked it all from scratch and cheap-cuts (because it was cheaper to make it go round)
We couldn’t be buying frozen shepherds pies like the poshos up the street, with their big chest-freezer and their frozen pizzas etc. My parents were convinced that the branded-bunch were looking down their noses at our home-cooking and non-branded life. My parents maybe had a point and I still see it around today (gaze intensifies)
I remember when us kid’s favourite ‘daily loaf’ (medium sliced Mother’s Pride, made us feel as important/inclusive as our peers at school at lunchtime) was necessarily ditched by my parents during the factory-strikes and we instead had to ‘make do’ with home-baked bread. Guess what? Home-made tasted better. Better texture too. Many times better. Didn’t feel the need to eat half a loaf either. Almost as if that hyperbranded airstuff was deigned to make you more hungry the more slices you ate ...
(When the strikes were over they climbed back onto the social-ladder and we had sliced bread coming out of our yingyangs)
But then again, I bet I’m considerubbly more peasanter than yow 😂🤣
STW creed: An ability to argue about cheese on toast, favourite colours, bands or bicycle tyres. Or anything. 👍🏼
#britishsnobberyis360
Its a cheap peasant dish and has no place being ‘poshed up’
It's more about using up what's in the fridge / bread bin, or knocking something up to go with that second glass of Italian red.