[Bobling]

A classic that everyone can do, no?  So why start a thread?  Because I am sure everyone has their own little tricks and refinements.  So here's my top two recipes:

House Special - Toast bread first, then spread with marg/butter and whole grain mustard.  Grated mature cheddar on top, into the grill till the cheddar melts.  Then stilton crumbled on top for a few minutes till the stilton melts and the cheddar starts to burn on top.  Out of the grill, dash of tabasco/worcester suace and eat.

Cheese on Toast Marinara (or whatever they call seafood pizzas) - Needs a tin of John West mackarel in mustard sauce.   Toast bread and then butter and add a layer of mackarel in mustard which has been whipped up with a fork.  Cheddar on top then under the grill till cheese melts. Very rich, especially with mayo on the side.

So what are your secrets?  Where do you stand on the grating/slicing cheddar debate?

OK so I'm bored and dancing is back on the telly, and much as I will her not to Ola Jordan is keeping her clothes on.

[fatdoc]

no marg.

get sheff centric and splash the hendersons... use very mature cheddar.. not grated. sliced.. dont over cook the cheese. just get it to the point.

like most simple but hard to get perfect plates.. attention to simple detail pays dividends..

I agree. toast the bread first

[lagerstarfish]

much as I will her not to Ola Jordan is keeping her clothes on.

Keep trying - there's not much clothes there to start with.

I like to toast the bread on one side; with the cheese going on the un-toasted tide. I only butter the margin/crust of the top/un-toasted/cheese side to stop it burning while the cheese gets that nice brown, crispy finish.

Stilton is a favourite. Usualy slice cheese, but occasionally use grated cheese mixed with strawberry jam. Brown sauce for dipping extra strong cheddar toast in.

simples

[Plattsy]

Toast one side until just right. Golden brown. Turn and lightly toast the other side until just turning. Add 4mm-ish thick sliced mature cheddar to the lightly toasted side. Add a few good splashs of Hendersons relish and freshly milled black pepper then toast until the cheese has started melting and the hendersons has fused with the cheese.

Spicey version swop Hendersons for Encona Hot Pepper sauce.

*drool*

[nik at work]

I like to toast the bread on one side; with the cheese going on the un-toasted tide.

That's it, that's all you need to know for cheese on toast. Anything else is personal preferences and tastes, but that is the cast iron golden rule, fuck with it at your peril.

Those of you who just shove the bread in the toaster pre-cheese-ing should be ashamed.

[lagerstarfish]

Those of you who just shove the bread in the toaster pre-cheese-ing should be ashamed.

People actually do this? I don't believe it. Certainly nobody on this forum, Shirley.

I hear that Jens has a comparison chart for pre-toasted bread compared to grill-up efforts

[GCW]

I can hardly believe anyone actually eats Henderson's, I can't stand the stuff.

Spreading tomato puree and basil on the untoasted side before the cheese adds a nice twist. 

[Bobling]

[/quote]

but occasionally use grated cheese mixed with strawberry jam.

[/quote]

What is this madness? May have to try this one out.

I also confess to bunging the toast in the toaster first, so hey, I've learnt two new things about cheese on toast on this thread 

[Houdini]

Mayo under the cheese.

[BenF]

Toast one side, as per the new ukb rules.  Always ensure that there is hummus under the cheese. 

[andy popp]

I used to enjoy some thinly sliced apple under the cheese, something crisp like a Cox - kind of hot ploughman's thing

[SA Chris]

I like scrape of marmite on the bread under the cheese.

[lagerstarfish]

but occasionally use grated cheese mixed with strawberry jam.

What is this madness? May have to try this one out.

Try untoasted cheddar with strawb jam first, it tastes good

[shurt]

no one seems to have suggested the egg angle yet which is my favourite.

mix grated cheese with an egg, mustard and s & p then spread onto bread toasted on both sides and back under the grill. add lots of lea and perrins on the top just before it goes brown. 

i am currently waiting for my landlord to fix our grill so it is quite painful writing this. i've not had cheese on toast for weeks...

[Joepicalli]

[/quote]

Try untoasted cheddar with strawb jam first, it tastes good
[/quote]
This is absolutely true as are all statement of taste and aesthetics by Lagers'. Weird, but true.

[Bobling]

Hummus?  Apple?  Amazing, knew I started this thread for a reason 

[tomtom]

Mayo under the cheese.

Ketchup under the cheese....

ALWAYS toast first. Shirley if you dont it would be cheese on half toast??

[Joepicalli]

Are we counting rarebits as cheese on toast? If yes, fry your onion in butter in a small sauce pan over a low heat until it begins to brown. Add a good glug of black sheep and bring to the simmer then add Caerphilly, add it carefully (the recipe is good, the wit...) and stir. What you're looking for is a gloopy, stringy consistency like a fondue gone wrong. slather over toast and grill until bubbly and brown toped. Wocester sauce, marmite etc additions all work.

[Bobling]

Are we counting rarebits as cheese on toast?

Good question - I think shurt stepped over the line with the egg inclusion.  But hey we're a broad church, I say rarebits are in.

[lagerstarfish]

Careful now. Next thing you know we'll be discussing French bread pizza recipes.

[Jim]

Just thought of trying cheese-on-french-toast. anyone tried it?
Don't like it with 1 side untoasted - its feels wrong to me.

Branston pickle under the cheese is always good but try not to burn your tongue

[GraemeA]

I like scrape of marmite on the bread under the cheese.

I prefer to attempt to spread marmite on top of the already melted cheese - the spreading doesn't work too well so you end up with inconsistency in the coverage and hence the taste is different for every mouthful.

Ditto with my mum's homemade plum chutney. Currently just finishing off a jar of her 2002 vintage, very nice.

[GCW]

Just thought of trying cheese-on-french-toast. anyone tried it?
Don't like it with 1 side untoasted - its feels wrong to me.

I tend to do that by toasting the rounded side for a bit, until crisp, then spreading the flat (cut) surface with tomato puree then cheese, but any topping will do.  It's a good variation on the original classic.

[Jim]

ham is also good in there

[SA Chris]

Not convinced that apple is a safe option though. Does it carry the same risk as a carelessly utilised tomato, in a bite-pull-getslapped on the chin by a piece of superheated fruit kind of way?