Cheese on toast.

Bill Sikes · Post by **Bill Sikes** » Mon Apr 27, 2009 8:21 am

A nice way of doing this is to use ordinary white bread (cut a slice from a "sandwich" loaf or a farmhouse loaf), toast it, then cover with slices of cheddar ("rind" pointing outwards wherever possible), and toast it 'till it's all meltes and has browny sports all over the surface. Stilton's very nice toasted, extremely tasty, strangely runny. Most cheeses "toast", even Edam or similar, which need slow toasting, else they'll burn. They also smell as though one's socks have burst into flame, but taste delicious.

What's your favourite cheese on toast, & method?

Post by **Oscar Namechange** » Mon Apr 27, 2009 8:27 am

Bill Sikes;1180565 wrote: A nice way of doing this is to use ordinary white bread (cut a slice from a "sandwich" loaf or a farmhouse loaf), toast it, then cover with slices of cheddar ("rind" pointing outwards wherever possible), and toast it 'till it's all meltes and has browny sports all over the surface. Stilton's very nice toasted, extremely tasty, strangely runny. Most cheeses "toast", even Edam or similar, which need slow toasting, else they'll burn. They also smell as though one's socks have burst into flame, but taste delicious.

What's your favourite cheese on toast, & method? Thick sliced bread, a very mild chedder topped with mozzarella cheese and crushed garlic. Toasted cheese sandwiches with raw onion. :-4 They must be done slowley under a meduim grill to get the 'string effect' when you bite into them.

Nomad · Post by **Nomad** » Mon Apr 27, 2009 8:28 am

For a really quick dinner when Im too tired to cook Ill cube sharp cheddar cheese in tomato soup just untill its soft and starting to melt then apply to toast.

Thank you,

Nomad

Imladris · Post by **Imladris** » Mon Apr 27, 2009 8:29 am

a nice strong cheddar on proper bread, none of that while sliced rubbish made by mothers pride and their ilk.

Not quite cheese on toast but I also like a nice brie and cranberry pannini

Galbally · Post by **Galbally** » Mon Apr 27, 2009 8:29 am

oscar;1180568 wrote: Thick sliced bread, a very mild chedder topped with mozzarella cheese and crushed garlic. Toasted cheese sandwiches with raw onion. :-4 They must be done slowley under a meduim grill to get the 'string effect' when you bite into them.

That sounds good! :-6

Snowfire · Post by **Snowfire** » Mon Apr 27, 2009 8:30 am

I like to drizzle worcester sauce over my cheese on toast

Or sometimes I like to have beans on toast and then grate cheese over that and put under the grill

It has to be a good mature cheddar. You know the one that makes your jaw hurt and tastes strangely fruity

Post by **Oscar Namechange** » Mon Apr 27, 2009 8:34 am

Snowfire;1180575 wrote: I like to drizzle worcester sauce over my cheese on toast

Or sometimes I like to have beans on toast and then grate cheese over that and put under the grill

It has to be a good mature cheddar. You know the one that makes your jaw hurt and tastes strangely fruity I've been known to be 'strangely fruity'. :yh_rotfl

Nomad · Post by **Nomad** » Mon Apr 27, 2009 8:37 am

snowfire;1180575 wrote: i like to drizzle worcester sauce over my cheese on toast

freak !

Snowfire · Post by **Snowfire** » Mon Apr 27, 2009 8:40 am

oscar;1180579 wrote: I've been known to be 'strangely fruity'. :yh_rotfl

Mature I heard :yh_rotfl

I'll get me coat

Post by **Oscar Namechange** » Mon Apr 27, 2009 9:13 am

Snowfire;1180586 wrote: Mature I heard :yh_rotfl

I'll get me coat

And a taxi. :-5

qsducks · Post by **qsducks** » Mon Apr 27, 2009 9:36 am

butter two slices of bread...heat butter in frying pan....put bread in pan butter side down and put 3-4 slices American cheese on...cover pot & cook on med/high or until cheese begins to melt. Take off cover & place the other slice of bread butter side up on the top...continue cooking until both sides are browned.:-4

Post by **Bryn Mawr** » Mon Apr 27, 2009 11:14 am

Lightly toast one side of a slice of granary bread

Fully toast the other side

Drizzle the lightly toasted side with Lea & Perrins Worcestershire Sauce then cover with a mix of gratered mature cheddar and very finely chopped onion

Grill slowly until just starting to bubble.

Allow to cool slightly

Eat

qsducks · Post by **qsducks** » Mon Apr 27, 2009 11:19 am

along-for-the-ride · Post by **along-for-the-ride** » Mon Apr 27, 2009 3:21 pm

qsducks;1180598 wrote: butter two slices of bread...heat butter in frying pan....put bread in pan butter side down and put 3-4 slices American cheese on...cover pot & cook on med/high or until cheese begins to melt. Take off cover & place the other slice of bread butter side up on the top...continue cooking until both sides are browned.:-4

:) High-five, qsducks! That's the way I fix 'em. Straightforward, no-nonsense........and yummy.

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Lon · Post by **Lon** » Mon Apr 27, 2009 4:20 pm

Bill Sikes;1180565 wrote: A nice way of doing this is to use ordinary white bread (cut a slice from a "sandwich" loaf or a farmhouse loaf), toast it, then cover with slices of cheddar ("rind" pointing outwards wherever possible), and toast it 'till it's all meltes and has browny sports all over the surface. Stilton's very nice toasted, extremely tasty, strangely runny. Most cheeses "toast", even Edam or similar, which need slow toasting, else they'll burn. They also smell as though one's socks have burst into flame, but taste delicious.

What's your favourite cheese on toast, & method?

I take rye bread, thin slices of cheddar, thin cut dill pickle and tomato slices with ham, butter the outside slices of the rye bread and then fry in a pan until golden brown.