Cheese On Toast Recipes

Steps:

• Preheat the grill to hot and toast the bread on both sides. Spread a little mustard on each slice, then top with the cheese, laying the slices of cheese as close as possible to the edges of the toast. (Pile the grated cheese over the top evenly, again as close to the edges as possible.).
• Sprinkle over the Worcestershire sauce to taste then pop the cheese on toast under the grill. Cook for 2-3 minutes or until golden and bubbling.
• Season with salt and pepper and serve immediately with Branston pickle, chutney, relish and/or pickled onions.
• Serves 2 to 4 depending on "greed level" and hunger! Alternatively, serves an impoverished student as a main course meal!
• Tip - for full flavour, use a mature Farmhouse Cheddar and good quality thick sliced bread - I prefer white, but granary and wholemeal are fine.
• Final note - Cooking Style.
• There are generally two schools of Cheese on Toast Chefery, those who use grated cheese, and those who use slabs of cheese. It has even been suggested that peoples personality is reflected in how they cook their cheese on toast.
• Slabbers are direct and focused. The key for them being that is quick, easy, and generates minimal washing up.
• Graters tend to be more extravert and creative. They will spend minutes piling extra cheese onto each piece of the toast. Most of this cheese will fall off the toast when its inserted under the grill. Slabbers tend to think that the amount of grated cheese piled on a slice of toast is inversely proportional to the chance of being made to clean the grill pan.
• Obsessive Slabbers. An obsessive slabber will arrange the slices of cheese to totally cover the bread, not overlap the sides of the bread, and not overlap each other.
• Warning:A Slabber will generally be happy to be given a plate of grated Cheese on toast, but Graters always look disappointed with slab Cheese on toast! Relationships have ended over this point.

Steps:

• put the bread in the toaster
• slice some bland cheese
• when bread has turned into toast (check for a hard toasted surface to the bread) thickly spread some of the butter on it
• whack the cheese on top and throw it under the grill for a while
• withdraw from under the grill when the cheese has started to melt and bubble a little and eat whilst watching the football on TV with a can of Stella

Steps:

• The thing I like most about a recipe like this is that you have a chance to showcase your favorite type of cheese in a way that's hard for people to resist. I like goat cheese for the "tang" factor and the supple texture. This goes great with a bowl of my chicken soup but can really fit in with any soup for the "comfort" factor.
• Heat a large skillet, over medium heat, and add the olive oil. When the oil begins to smoke lightly, shut off the heat and add the thyme leaves. The thyme should make a crackling sound as it hits the oil, cooking it slightly and mellowing the flavor. Add the bread in a single layer. Turn the heat back on and cook over medium heat until the first side browns, 2 to 3 minutes.
• Use a pair of tongs to turn the toasts on their second side and season with kosher salt. Top each round with a slice of cheese and continue cooking them over very low heat or off the heat, for 2 to 3 minutes. Adjust the seasonings with sea salt, to taste. Serve alongside soup, if desired.

Steps:

• The thing I like most about a recipe like this is that you have a chance to showcase your favorite type of cheese in a way that's hard for people to resist. I like goat cheese for the "tang" factor and the supple texture. This goes great with a bowl of my chicken soup but can really fit in with any soup for the "comfort" factor.
• Heat a large skillet over medium heat and add the olive oil. When the oil begins to smoke lightly, shut off the heat and add the thyme leaves. The thyme should make a crackling sound as it hits the oil, cooking it slightly and mellowing the flavor. Add the bread in a single layer. Turn the heat back on and cook over medium heat until the first side browns, 2 to 3 minutes.
• Use a pair of tongs to turn the toasts on their second side and season with kosher salt. Top each round with a slice of cheese and continue cooking them over very low heat or off the heat, an additional 2 to 3 minutes. Adjust the seasonings with sea salt, to taste. Serve alone or alongside soup, if desired.

Steps:

• Melt butter in a heavy based saucepan, add ground pepper, do
• not allow butter to brown.
• Add the cornflour and beat like mad
• until a roux like consistency happens, gradually add the milk and.
• continue to cook over a medium heat until the sauce has thickened.
• Add the grated cheese and mix in well, once mixed in add the chopped onions and cook gently for 2 - 3 minutes.
• Spread the cheese and onion mixture onto the toasted bread and place under a pre-heated griller until golden brown.