Cheese on Toast Thread

I’m surprised that no-one else has said apple. My parents always used to put slices of granny smith under the cheese and I assumed that was just the normal thing to do!

Its a cheap peasant dish and has no place being ‘poshed up’

A peasant dish? I think of it more of a ‘pissed dish’ as it’s my default after staggering back from the pub if I’ve not had the foresight to get a kebab.

Hence keeping it simple. Warbies Toastie is best at soaking up loads of beer 😀

Warbies Toastie is best at soaking up loads of beer 😀

Thick wholemeal is better at that, and for certain. Big toasted doorstops of it with fat, golden-browned-and-bubbling slabs of melted cheddar and some spanking little orangey-red pearls of hot-pepper sauce pooling in the cheese-craters.

As kids we called it “bubby cheese on toast.”

Happy memories of full thickness burns to the tongue. Like sucking on a thermic lance.

I caved. I blame you all.

Visually inferior to your excellent written description Malvern.

(Evidence removed)

*burp*

Binners – aren’t the Warburton family big contributors to the Tories?

Why yes…yes they are!

You have to walk the talk otherwise your cheese on toast tastes of oppression.

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

Peasants didn’t eat mass-produced bread or shop in supermarkets.

Doubleposttoast

(Gah, can’t remove all evidence. Now back to the torture-turbo)

What evidence?

This does it for me:

Toast
Butter
Mature Cheddar
Black Pepper
Worcestershire Sauce
Tabasco

I think an important question that’s perhaps been overlooked, is do you first toast one side of the bread, then turn over, apply cheese and toast that, or do you leave the reverse side untoasted 😕
.
An important issue.

Just trying to figure out how much toast you would need to eat all this.

Still the greatest graphic of all time pic.twitter.com/EJbjTy1aFY

— Tobin Stone (@tobinjstone) November 22, 2021

I think an important question that’s perhaps been overlooked, is do you first toast one side of the bread, then turn over, apply cheese and toast that, or do you leave the reverse side untoasted 😕
.
An important issue.

Toast reverse-side, then lightly semi-toast the cheese-side, then add the cheese, chuck it back under grill until bubbling and browning. Note that burned crusts are still a risk. Grate cheese right up to the edges.

Then forget about all of that and discover the grilled cheese sandwich.

For the win:

thejesmonddingo
Full Member

This may not be traditional,but a good mature Cheddar,on sourdough,with a smear of Patak’s aubergine pickle on.

Brinjal FTW

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….

I know it was posted a long time ago, and cheese may have evolved scales since then, but I’m still looking for evidence of ‘cheese on toast’ in this suggestion. I may be man-looking though.

Inspired by this thread I had a lovely grilled cheese n ham sandwich this morning, not exactly cheese on toast but still delicious 🙂

And: 100!

Just trying to figure out how much toast you would need to eat all this.

Would you even want to, if it’s US cheese?

My usual would be sliced wholemeal and Red Leicester, always with black pepper, sometimes with onions, sometimes with fresh chillies, sometimes with brown sauce, or…

You mean Hendo’s right?

Wot he sed

I’ve moved on to grated vintage Cathedral city mixed with dijon mustard on mortons soft rolls.

Dont grill the back of the roll.

If you want to add tomato, onion, cooked meats etc, go buy a bloody pizza.

A nice bit of Red Chester and some Hendersons Relish.

If you want to add tomato, onion, cooked meats etc, go buy a bloody pizza.

Would you say that to a croque monsieur’s face?

Actually our mum was occasionally known to slice a tomato onto cheese on toast before under the grill. The very last thing you’d catch her doing would be buying a pizza! Foreign muck! Tomato sauce? EEURGH!

” Would you say that to a croque monsieur’s face?”

Maybe, but not to a Croque Madame.

Does anyone else do a light pre toast in the toaster to ensure rigidity before loading up with cheese ?

I’ve just had peppa pig pasta shapes on toast for 2nd lunch

Does anyone else do a light pre toast in the toaster to ensure rigidity before loading up with cheese ?

Obviously.

For lunch I gently suffocated some salami with copious amounts of Wensleydale, some pepper and a dash of Worcestershire sauce (on some weird multi-seed sourdough from the co-op)

I was too hungry to take a photo but rest assured it was a mini-feast

Does anyone else do a light pre toast in the toaster to ensure rigidity before loading up with cheese ?

As opposed to having melted cheese on bread??

I saw Gordon Ramsay doing cheese on toast the other day and he made a white sauce, melted the cheese into it and then put it on the toast and grilled it.
I haven’t tried it but it didn’t look great tbh

The ubiquitous sweet chilli sauce under the cheese is great.

Now that’s something I hadn’t thought of doing. I’ve got a bottle of Lingham’s sweet chilli sauce out in the cupboard, I’ll have to get some bread in and give that a try.

Warburton’s multi-seed, of course.

I was introduced to Linghams many years ago by my then g/f, who’s half Chinese. Back then, the only place you could find it was Chinese supermarkets in Bristol or London, but now it’s on the shelf in most supermarkets, for which I’m profoundly grateful! 😁

Today’s luncheon was a ham, mature cheddar and sweet chilli jam toastie.

Nearly had a second, to be honest.

Best of all? Don’t toast the bloody stuff! Abomination of the worst sort toast!

Mature cheddar. Dark sourdough. Butter. Black pepper. Heinz Tommy sauce.

This mornings cheese on toast, that’s nothing like cheese on toast

Seeded batch, light Philadelphia and mackerel in spicy tomato sauce, with black pepper and Hendos.

My favourite post gym breakfast – usually Beroca or Bertolli spread rather than Philly though

2021-11-26_11-25-09 by davetheblade[/url], on Flickr

Heinz Tommy sauce.

On cheese? Heathen!

Seeded batch, light Philadelphia and mackerel in spicy tomato sauce, with black pepper and Hendos.

*fist bump*

Mackerel on toast is the breakfast of champions.

Good white bread, lightly toasted then buttered on the outside; extra mature cheddar; sliced onion; Lee & Perrins; Tabasco sauce; black pepper. Toasted until lightly browned with cheese just melted. Delicious!

Thanks STW for a lovely breakfast!