Cheese on toast

[Cheesybread222]

I made cheese on toast today and it was a let down.
Anybody any hints to make it tastier.

I use ketchup under the cheese

Some science here about the cheese, too high or low acidity and it won't cook well.

I saw a TV chef, can't remember which one, but he said that if you're using cheddar, then despite what you would think, you want to use mild, as although the flavour is less strong, the molecular make up of strong cheddar means that it can't melt properly.

Good bread, extra mature cheddar grated on and Tabasco. Put in oven not grill, or airfryer.

Serve with ketchup.

Grated cheese and half a bottle of Worcester sauce.

I use Marmite but I also add a smear of chipotle spiced honey. It really elevates it into food porn territory. What is this magical honey I hear you say? A jar of honey with a heaped tsp of chipotle chilli flakes and a 1/2 tsp of smoked paprika stirred into it . It's sweet and warming but with little flavour explosions and it's pure wizardry when paired with cheese in any form.

I make lightly browned toast, a scraping of mayo, add a ring of tinned pineapple and cheddar on the top and then grill until bubbling. My favourite.

Good, mature Cheddar, some sliced onion, and plenty of Lea and Perrins once it’s done.
Food of the gods!

It is my firm belief that a good spread of real butter before the cheese is the king of recipes.

Sliced tomato and spring onion under the cheese

Yep. I still miss my eye-level grill, even after all these years.

It has to be strong cheddar.

My faves:
Sliced cheese with hot horseradish spread over it.
Thinly sliced spring onion or cherry tomato under the cheese, then plenty of black pepper.

Grill one side
turn over and butter the uncooked side, top with thinly sliced or grated cheese 🍞🧈🧀

This ^😋

Ooohhhh

How has no-one mentioned Welsh Rarebit - the only true cheese on toast! Grated cheese mixed with just the right amount of milk to bind. Toast one side of bread, then butter just the edges (so they don't burn 😉) spread cheese mix with a knife, then back under the grill until bubblingly brown. Lashings of black pepper.