The Best Ever Cheese on Toast Recipe (2024)

FAQs

What is the secret to the best grilled cheese? ›

Grilled Cheese Tips and Tricks

His secret? Griddle the bread on both sides. That's right. Cook two slices of bread in butter, flip 'em over so that the browned sides are facing up, add your cheese, and close your sandwich so that the cheese is sandwiched between the browned surfaces.

The cheese on toast should sit at a distance of 18cm from the heat source - which in our grill was at a temperature of 115oC - and needs to cook for four minutes to achieve the perfect consistency and taste.

Gruyere. Another of the staple melting cheeses, this alpine cheese melts to a perfect texture with incredible stringiness when pulled. Rich and nutty flavours abounding, this is perfect for your toasties.

Cheese toast is usually one slice of bread, buttered, topped with a slice of cheese and then broiled. In my house however, cheese toast is two pieces of buttered toast, a slice of cheese between them and then microwaved for a few seconds to melt the cheese.

Comté/Raclette/Gruyère

(Raclette actually comes from the French verb “racler” which means “to scrape.”) These are also the cheeses used for fondues and French onion soups, so it follows that they are also some of the best options for gooey grilled cheese sandwiches.

directions. 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.).

Toasting two sides of your chosen bread can help deliver perfectly melted cheese and a satisfyingly heated interior. To make sure your grilled cheese remains delicately browned and not burned, King Arthur Baking recommends using a clear lid to keep watch over your creation.

A skillet preheated to medium or medium-low is optimal (adjust yours accordingly). Start by placing one slice of buttered bread face down in the pan, top with shredded cheese. Add the second slice buttered side up. Cook 2-4 minutes per side until bread is golden brown and cheese is melted.

You don't want the heat too high, or the bread will burn before the cheese melts. How can you make a grilled cheese sandwich without buttering the outside of the bread and still have it not get soggy? Buttering the outside actually adds moisture. Leaving that out will in no way make the sandwich soggy.

For each grilled cheese, you'll need two slices of bread, at least 1 tablespoon of butter, and 2-4 slices of cheese (depending how gooey you like it). American, Cheddar, Swiss, muenster or Gouda all work well—feel free to mix and match your cheeses.

What is cheese on toast called? ›

Welsh rarebit or Welsh rabbit is a Welsh dish made from a hot cheese sauce served on toasted bread.

So both started with “toasted cheese sandwiches”, and both changed it in their own ways: Britain made the name more cutesy, representing their home-based cooking efforts, while America tried to sound a little more sophisticated and asked for their cheese “grilled” rather than toasted.

If you're slathering it in butter or mayonnaise – it's probably not a meal you'd want to indulge in daily. If you're grilling it under a broiler or using a sandwich press, it's probably a healthier food choice.

Tuck in a little sautéed spinach, caramelized onions, chopped steamed broccoli, roasted red peppers, or roasted tomatoes. Add fruit. For really gourmet grilled cheese sandwiches, use a mix of Gruyere and brie cheese along with thinly sliced apples or a slather of fig jam. Pickles, please!

For the best results, toast your bread first. A quick toast will help your bread develop the golden edges and luscious crisp that you're after. It'll also help prevent the bread from getting soggy, no matter how many fillings you add.