the ultimate cheese on toast [5 ingredients | 10 minutes]

cheese on toast-10 cheese on toast-12

I’ve always been a big fan of cheese on toast.

Over the years my preferred method has well and truly evolved. From humble beginnings with processed sliced cheese under the grill that stayed square and freakishly plastic no matter how long you melted it.

I then developed a very complicated technique that involved mixing guryere, parmesan and creme fraiche. This was placed on top of the bread which was pan fried in butter to get the bottom lovely and crunchy. Then the whole thing popped under the grill until the cheese had melted. Fiddly but good.

You’ll be happy to know that last week I had a breakthrough in the quest for the ultimate cheese on toast. Are you ready for the secret?

Well it’s pretty basic, you see you just melt it in the oven.

Now it may not sound that groundbreaking but trust me, after trying this cheese on toast you won’t be going back. No more griller burning the crusts while you’re trying to get the cheese all golden and bubbling. No more cold bottoms, hot tops. We’re talking even cooking and perfectly melted cheesey goodness. We’re talking a lightly toasted bottom with soft bready centres. So easy and so good.

I’ve changed my thinking about the best cheese as well. Gone is the complicated mix of guryere and parmesan. Cheddar is now my cheese on toast king. Particularly the lovely sharp Irish cheddar I’ve been enjoying while we’ve been stranded with the whole volcanic ash palaver.

I have 2 versions for you. The first is for hardcore minimalists. Bread, butter, sliced cheese.

The second is a bit more decadent with a little mustard to compliment the cheesy flavours and a little mayo to give you the ultimate oozy, golden, bubbling cheese extrvaganza.

cheese on toast-3 cheese on toast-6

[5 ingredients | 10 minutes]
minimalist cheese on toast

serves 2

Cheddar works brilliantly here but feel free to experiment with your favourite cheese combo.

If you wanted to minimise your cholesterol damage, a generous drizzle of olive oil could be used in place of the butter.

2 slices rustic bread

Preheat oven to 250C (480F).

Generously butter bread and place on a baking tray lined with foil or baking paper.

Bake for 3 minutes or until butter is melted.

Top with slices of cheese to completely cover the bread.

Bake for another 5 minutes or until the cheese is melted and bubbling with golden brown patches.

cheese on toast-4 cheese on toast-9

[5 ingredients | 10 minutes]
the ultimate cheese on toast

serves 2

Again, the choice of cheese is in your court. The mayo makes it a bit moister so you could easily use hard cheese such as parmesan or manchengo. For me right now, Irish cheddar is where it’s at.

Also lovely with a slice or 2 of smoked ham layered under the cheese.

For an even more rich experience replace the mayo with an egg yolk.

2 slices rustic bread
2 handfuls grated cheese
1t wholegrain mustard
1T whole egg mayonnaise

Preheat oven to 250C (480F).

Generously butter bread and place on a baking tray lined with foil or baking paper.

Bake for 3 minutes or until butter is melted.

Combine cheese, mustard and may. Completely cover the bread with the cheese mixture.

Bake for another 5 minutes or until the cheese is melted and bubbling with golden brown patches.

cheese on toast-11

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{ 43 comments… read them below or add one }

Erin April 23, 2010 at 3:30 am

Simply, yum!


Erin S April 23, 2010 at 5:30 am

I am excited about the simplicity of this. As you said, I used to think processed sandwich slice should melt nicely, but it does remain square, plastic like, and can even show little bubbled up black burn marks. Thanks for sharing the breakthrough here.

I wonder how many people visit your site whose name is Erin?

Blessing for a great weekend to you.


ET April 23, 2010 at 6:26 am

Crunchy, melty cheese sounds good especially with something very green on the side…
but why must the cheese be that hideous orange color?


Memoria April 23, 2010 at 7:26 am

Oh this toast is calling my name!!! How lovely.


amber April 23, 2010 at 8:24 am

Now I feel like this for lunch. Except I just ate a boozy banana cakelet for breakfast! I’m not sure how to squeeze this into my “diet”, but it looks delicious.


Claire April 23, 2010 at 10:30 am

We have a favourite “puffy” cheese on toast recipe that makes the kids think they’re having a “treat” for lunch.. (ahh, so easily fooled) – mix coarse grated cheddar, a good dollop of chutney, a lightly whisked egg and salt and pepper, and pile it on untoasted side of half toasted bread (does that make sense?) before grilling til golden. The cheese goes melty, the egg helps puff up the cheese, the chutney makes it even more savoury (thinking about trying it with Pataks Brinjal Pickle which is my most favourite thing EVER with cheese), and it’s truly truly delicious.

Glad the ash cloud has a silver lining! (Just hoping it clears in time for my mum to fly out from the UK next week..)


Ohsuzanna April 23, 2010 at 12:24 pm

Add freshly ground black pepper on top and I am in heaven….really, the combo of melted cheddar and black pepper is outstanding!


jules April 23, 2010 at 10:05 pm

thanks erin & erin

ET. I like the colour – but it’s all about the type of cheese you use – so choose something less yellow if it bothers you

memoria – funny how it has a habit of talking to me as well.

banana cakelet sounds like the breakfast of champions

great idea with the egg – I’ll have to try that. hope your Mum has a safe trip

you’re so right about pepper and cheddar.


asha@fsk April 24, 2010 at 1:30 am

Simple and YUMMM!!


AS April 24, 2010 at 3:40 pm

It’s the middle of the night and I’ve stumbed upon this picture on foodgawker. Now I have no choice but to go downstairs and make myself a little piece of heaven …. =)


Lazy_linchen April 24, 2010 at 7:34 pm

This is the traditional way of making “Chässchnitte” (literally cheese slice) in Switzerland. I usually add bacon and canned pears on top of the cheese.

This recipe helped me conivince my Italian mother-in-law that her son made a good choice…


Frank April 25, 2010 at 5:02 am

Please “translate” for the german readers. What is “t” and what ist “T”.
Thank You


Dawn Giroux April 25, 2010 at 6:22 am

yes.. right.. but let me correct something.. should be
Crunchy, quickmelt cheese sounds good especially with something very green on the side…
but why must the cheese be that hideous orange color? ..girl… humidity monitoring… that’s what you need to search for..


MG April 25, 2010 at 4:59 pm

t = teaspoon = 5 mL
T = Tablespoon = 15 mL
Happy cooking!


MG April 25, 2010 at 5:01 pm

Note: I just learned that in Australia a tablespoon may be 20 mL. Since the blog author is in Sydney, I wonder if her tablespoon measure is the same as that in the U.S.


Jon Wade April 25, 2010 at 10:10 pm

Cheese on toast is my favorite quick snack. If I am in a real hurry I just pop bread in a toaster and put the cheddar in a bowl in the microwave. Often like to add some Worcetershire sauce. Yum!


Johanna GGG April 26, 2010 at 12:44 am

mmm love cheese on toast – esp with the weather cooling – perfect weekend lunch – love the second idea – if I had to nominate an ultimate cheese on toast it would be welsh rarebit with leeks

Re the discussion about tablespoons – I read that tablespoon in australia means 15ml but the only tablespoon measures I have ever bought in Melbourne are 20ml – never quite understand that

glad to see the volcanic ash working in your favour


zoom yummy April 26, 2010 at 5:01 am

Yum! This would make really excellent breakfast! Wonderful! Petra :)


Kath April 26, 2010 at 7:43 am

I just made Minimalist Cheese on Toast using a good French bread, butter and sharp cheddar from upstate New York. Deelish! I’ve always made it in a 350 degree oven, but it does work much better at 480. Thanks for the great idea!


Johanna GGG April 26, 2010 at 11:32 pm

hi jules – just writing again to say we made this tonight and it was delicious – even 1 year old sylvia loved it – we had to have seconds – only had ordinary cheddar cheese but made it with no knead bread which made it excellent – was wondering if that might be a good minimalist bread for you because it takes so little time and only has 4 ingredients if you don’t include water


Conor @ HoldtheBeef April 27, 2010 at 12:40 am

Oh god I can imagine how good this would smell. You could just have eaten a 20 course meal, but smell some grilled cheese and your tummy is ready to go again.

Doing it in the oven? But of course! Why haven’t I done this before?!


cleawalford April 28, 2010 at 5:45 pm

delicious at all times & perfect for breakfast, too


Cathy April 29, 2010 at 10:25 pm

Ahh Cheese toast. Memories of summers on the lake. Ours was just as simple. Bread and Cuba cheeses. Yummy delish.


green ink April 30, 2010 at 8:46 pm

This is exactly how I make cheese on toast Jules – the oven is the way to go, you never go back.

My friends went to Cardiff on Monday and brought back a wonderful selection of Welsh cheese, including one called Y-Fenni which has wholegrain mustard in it. This made the best cheese on toast ever!! :)


Megan July 31, 2010 at 5:20 am

I was just looking around for some great recipes to add onto my website. I have some good french toast recipes also!


Rachel March 17, 2011 at 8:52 pm

LOL. I’ve been doing it this way since I was 9!


Bethie June 17, 2011 at 9:59 pm

These all sound yummy. However my favourite recipe is still this one!

Try brown bread and toasting it in the toaster until its slightly toasted (about 30/ 45 seconds). Then add chutney (i use cranberry and onion), worcestershire sauce, pepper and vanilla flavoured seeds from (! They are so unbelievably yummy and work well with all of the flavours! Then layer the cheese on top nice and thick. Once out add more worcestershire sauce and pepper and either sliced olives, tomatoes or small cut up bacon. Plate up with fresh lettuce and flavoured mayo (I use a garlic and herb mixture from Green Cuisine (I’ve only found them at Penshurst craft fair :'( ))
Mmmmmm yummy! Happy toasting x


Ian July 24, 2011 at 11:01 am

Here is a video I find particularly useful. Wonderful cheese on toast


Ana Fernández November 4, 2011 at 10:31 pm

Dear Jules,
You know I really hate cooking so I was thrilled when I saw your recipe in your website last week, it was amazing, I had to use Spanish cheese as it was the only one I had at home, which in my opinion improves the whole thing, just have a look at this website and let me know what you think.
kind regards


Mick Charles November 14, 2011 at 4:06 am

Had some cheddar to use uo and I love Cheese and toast. Adapted this recipe to suit. Instead of mayo I use onion flavoured quark with a salami base. Worked like a dream. Super savoury. I just added some HP brown sauce on the plates for a taste/texture contrast.

Not a crumb left. Calorie bomb for sure, but sooooo good.


Erin February 3, 2012 at 11:52 pm

This was amazing with the mayo and mustard , good work


Ellyy February 17, 2012 at 12:33 am

i gotta try this one considering so far in my family im the best at making cheese on toast ive been making them since i was around 4 with my dad and now im a chef buuut this sounds absolutley gorgous, i must say a great recipe it cheese on toast with anchovies and olives absolutley to die for :) <3


shalu February 18, 2012 at 4:18 pm

it was cool …………. liked it ….. thanxxx


shalu February 18, 2012 at 4:18 pm

liked it alot …….. thanxxx ………. cool…!


jessie July 20, 2012 at 3:21 pm

This is a very great way to make cheese on toast. Thnx so much. P.S- even my dad tried it after i told him it was good, he enjoyed it allot. :)


jules July 23, 2012 at 10:24 am

Love that you shared this with your Dad Jessie!


Cara August 25, 2012 at 11:11 am

Simply cheesaliscious!!


Penelope October 19, 2012 at 11:24 pm

Just made this. It was AMAzing…. thank you! Exactly what I was looking for. Mmmmmmmm :)


jules November 5, 2012 at 3:12 pm

Yay Penelope!
So glad you liked it


andie mcbee October 24, 2012 at 12:22 pm

A great alternative to that weird dry ‘cheesy bread’ that my ex-pat husband tries to feed me ;)


jules November 5, 2012 at 3:03 pm

Interesting cheesey bread doesn’t sound so bad to me Andie :)

Reply January 19, 2013 at 8:15 pm

Oregano is a perennial herb which means it will come back year after year, and can
get out of control if not properly contained.
Add another cup of the flour and stir until you have a dough
ball. It also contains asorbic acid, beet powder, dry yeast, defatted soy
flour, malic acid, monocalcium phosphate, modified corn starch, natural flavors,
rehydrated enzyme modified cheese, sodium bicarbonate, sorbitan monstearate,
and xanthan gum.


Jackie January 25, 2013 at 5:36 am

Made mine a … Ham & pineapple toast:
12 grain bread – check. ( My recipe is 5 ingredients)
Thinly sliced Honey ham – check.
Thinly sliced room temp Tomato – check.
fresh pineapple, thinly sliced – check.
Mozzarella cheese, not too thinly sliced – check. (My recipe is 5 ingredients)
Assemble and toast to melty perfection.
My family loves these 5 ingredient meals. My daughter is going to university this year, is having fun with the ease of these dishes.


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