Cheese on Toast Thread

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 😉