Cheese on toast

[saltedpretzel2]

This delicious snack is made by first grilling one side of the bread. Turn it over, cover with cheese and pop back under the grill to melt the cheese yum.

DH thinks you should grill both sides of the bread and then put cheese on the toast and back under the grill to melt. Results in edges being pretty burnt.

AIBU that my way is the correct way to make cheese on toast?

I call it roasted cheese too 🙌

I can't believe no-one's mentioned the queen of cheese on toast - Welsh Rarebit.

They have! Up there 👆

I did. Even gave you my Welsh grandma's recipe

Had to have cheese on toast today thanks to this thread . DH made it and knows not of this thread. I watched him. He toasted the bread in the toaster- fully. Then added slices of mature cheddar, grilled them. Then splashed on Worcestershire sauce. Was good.

American here. What is this sorcery?! I grew up with cheese toast, defined as a slice of untoasted white bread with a piece of Kraft American cheese stuck on top, and put under the broiler (grill) until it melted and the top edges of the bread toasted. The bottom was soggy, the cheese was, well, a “pasteurized processed cheese food”, and honestly now I’m questioning my entire childhood.

I’m just going to say it: You British are culinary geniuses, and moving forward I want to do this the correct way. You’re doing the Lord’s work.

Nothing beats a slice of Kraft on a cheeseburger!

But for cheese on toast, Cheddar or Red Leicester is what you want - toasted till it's just starting to bubble and turn brown.

I love a splodge of American mustard from a squirty bottle on my cheese on toast. I most often use Colemans or Dijon mustard , but for some things the slight sweetness of American mustard is just right. I am a bit of a mustard fanatic and keep several different sorts in the cupboard.

With all due respect as our respective countries both have pros and cons, the vast majority of cheese in the USA doesn’t deserve any better. Here our cheese deserves the respect of being properly toasted, but y’all have nasty cheese so it wouldn’t taste good no matter how you prepared it.

Yeah. I’m in no position to argue that one, am I? You’ve got me there.

Please send cheese.

On reflection, we have Wisconsin cheddar here. Would that do? Or I need to find some Red Leicester. I’m dying to make this now.

If Wisconsin cheddar is like the cheddar we have here, it should be fine. Can you get Cathedral City or Pilgrims' Choice where you are (mentioning as they are strongly branded, like Kraft, so more likely to be international)? Both those are good for cheese on toast.

I did a quick check online, and while I can’t find either of the brands you mentioned, I did just find some Red Leicester. I’ll try that. It looks absolutely delicious! I really love cheese.

Red Leicester is great even just sliced off the block and eaten on its own at midnight standing next to the fridge in your pyjamas . It's lovely in an omelette or added to scrambled eggs. Enjoy!

Thank you for the suggestions! I can’t believe I haven’t tried this before.

Not that I search out cheese on my travels or anything in the way other people tour historic points of interest, but my experience of Wisconsin cheddar was that it was a similar standard to uk bog standard supermarket mature cheddar slices, which isn’t really the best taste, but better than Kraft. Can you find a deli or somewhere with proper mature cheddar or Lancashire? Or if you like milder cheese I suppose Gouda or Edam slices might do? I know I’ve had one or the other somewhere in the states, but can’t remember if they were from a store or some specialist deli.

Winsconsin cheese is extremely mediocre (though it is at least cheese, which American cheese' (that's the actual name of the stuff) is not.)

Most grocery stores where I have lived in America have a small section that sell European and British cheeses.

I’ll have a look! Thank you! I need to up my cheese game.

@mediumbrownmug it's often in a completely different area of the store from the American cheese.

Good luck!

Isn't that Welsh rarebit?

Yes, I said that above. It's the best cheese on toast you can have.

I’m with you OP!

I had to have cheese on toast for breakfast after reading this thread- thank you all! For info: toasted on one side, second side buttered, thin layer of lumpless Branston, double Gloucester on top and toasted. Sorted.

Do you live under a rock? That is how you make cheese on toast!

OP you and your weird cohort are making cheese on bread. So wrong.

www.bbcgoodfood.com/user/820725/recipe/cheese-toast

Your husband is wrong, you are 100% correct!