The Ultimate Cheese on Toast (3-ingredients)

Cheese on Toast

I’ve always been a huge fan of cheese on toast. Here’s how to make Cheese on Toast… my simple secret to the ultimate oozy, cheesey goodness…

Over the years my preferred method has 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, 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 centers.

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 go-to.

Particularly a lovely sharp Irish cheddar.

I have 2 recipes for you!

The first is the ultimate in SIMPLICITY. 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 extravaganza.

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Cheese on Toast

3-Ingredient Cheese on Toast

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

Cheese on Toast
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3-Ingredient Cheese on Toast

Total Time 10 minutes
Servings 2 people

Ingredients

  • 2 slices rustic bread
  • butter
  • cheese

Instructions

  1. Preheat oven to 250C (480F). Generously butter bread and place on a baking tray lined with foil or baking paper.
  2. Bake for 3 minutes or until butter is melted.
  3. 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

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The Ultimate Cheese on Toast Recipe

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 satisfying experience replace the mayo with an egg yolk.

Cheese on Toast
Print

The Ultimate Cheese on Toast Recipe

Total Time 15 minutes
Servings 2 people

Ingredients

  • 2 slices rustic bread
  • butter
  • 2 handfuls grated cheese
  • 1 teaspoon wholegrain mustard
  • 1 tablespoon whole egg mayonnaise

Instructions

  1. Preheat oven to 250C (480F). Generously butter bread and place on a baking tray lined with foil or baking paper.
  2. Bake for 3 minutes or until butter is melted.
  3. Combine cheese, mustard and may. Completely cover the bread with the cheese mixture.
  4. Bake for another 5 minutes or until the cheese is melted and bubbling with golden brown patches.
Cheese on Toast

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More Simple Cheese Recipes

Cheese on Toast

Have fun in the kitchen!

With love,
Jules x

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68 Comments

  • 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.

      • How do I oven cook simple cheese on toast till the cheese has browned. ? This can’t be done by using the grill. One recipe recommends to butter the bread first. Is this necessary ? It says to bake the bread first, then cover with cheese and bake again until the cheese has browned to my liking.

        • The butter is for flavour Ray so you can skip it if you like. You can use either grill or oven – the oven will just take longer because the heat isn’t as intense.

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

  • 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.

  • 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..)

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

  • 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

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

    ohsuzanna
    you’re so right about pepper and cheddar.

  • 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 …. =)

  • 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…

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

  • 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..

  • 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.

  • 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!

  • 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

  • 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!

  • 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

  • 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?!

  • 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!! :)

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

  • 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 (http://www.munchyseeds.co.uk/)! 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

  • 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
    Ana

    http://www.asturiascheese.com/spanish-cheese

  • 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.

  • 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

  • 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. :)

  • 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.

  • 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.

  • My cheese on toast always keeps flopping when I pick it up, that was before I tried double layers, my ultimate snack isn’t the cheese toastie, I just place a slice of untoasted bread on top of the cheese on toast.
    Just try it, its the perfect blend of hard and soft

  • although just some advice for people i had to put mine in for a bit longer but i have a fan oven. so i just wanted to say don’t just go with the recommended 3 minutes then 5 minutes, do what works for you;)

  • hello.i nornaly butter bread slise and spread black currant jam then slise mature cheder on top place under grill and watch untill done.its the only way to go.thanks.

  • I tried this this evening. Rather than slices of cheese I went for a grated mixture. Much like as suggested above but without mustard (me no like, unless it’s mustard powder added to the flour mixture for Yorkshire puddings or dumplings, as in both cases it adds a wonderful sweetness). I also added a chopped up thin slice of ham to one piece of toast.

    I have to say I’m impressed with this technique. The toast was crisp and crunchy, even on the underside, and the mixture, as predicted melted nicely. Boy it really keeps its heat though (although I did use a little too much cheese), at least the slice that had the ham in it did…

    So yes, this is definitely a winner.

  • Try grated cheese, fish sticks, mayo and a bit of chilli under the grill. Our favourite.

  • Here, in India, we have a variation called chili cheese toast, with chopped green chillies added to the cheese.

  • Some lovely variations of cheese on Toast, but I think I’ll try some grated cheddar with a few cherry tomato’s cut in half and maybe some sliced mushrooms :-)

  • Espectacular!
    Thank you so much for sharing your cheese sandwich method, it worked. I am a cook for a school and everytime anyone has tried to make oven baked cheese sandwiches, they turned out hard, crunchy with little taste, and made everyone cough while trying to eat them.
    But, this time, we lowered the temp from 350 f. to 250 f., shut off the fan, oiled the bread, baked for 3 minutes, placed cheese squares on toast, and put back for another 6 minutes, did not place bread slice on top. When the buzzer buzzed, we pulled them out, bread still soft, cheese mostly melted; we folded them over to make half sandwiches, which is ok for the age group we are feeding. They were soft and gooey, and the kids and teachers ate them up and no coughing and fake smiling. Thanks again, from Seattle. espectacular!

  • Ham under the cheese like a nice surprise? I can’t believe Iv never even thought of that. Cooked in the even? Sounds much simpler to! I cannot wait until Saturday morning to try this, thanks!

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