Cheese on Toast

Cheese on toast has been an after-school staple snack for kids (and a post-pub miracle midnight munchie cure for adults) in the United Kingdom for decades, if not longer! This three-ingredient sandwich alternative is not only quick and easy to make, but also it’s gooey, flavorful, and comforting all in one hit. Needless to say, I’ve eaten a lot of cheese on toast in my lifetime, and I don’t intend to stop any time soon.

Cheese on toast is basically an open-faced British version of grilled cheese, but with a generous amount of Worcestershire sauce thrown into the mix (which is what makes this dish, in my opinion!). Welsh Rarebit, although similar in appearance, is a leveled-up version where the toast is topped with a cheese sauce flavored with ale, mustard, and spices before broiling. Both are equally delicious, but cheese on toast is much quicker and easier to make.

People can be quite particular on the “correct” way to make cheese on toast, depending on where they are from or how they were taught to make it. Although there are no hard-and-fast rules, here are some of the variations.

Grated vs. sliced cheese: Some people swear by slicing the cheddar cheese, while some insist on grating the cheese (I’m a firm disciple of grating the cheese — and I never use pre-grated, as it doesn’t melt well due to the additives). Using grated cheese creates layers and tiny pockets of air, making it feel lighter and less stodgy.

Mustard vs. no mustard: Some fellow Brits insist on a thin spread of English Colman’s mustard under the cheese before broiling, yet the purists disagree! I’m from Team Mustard Free, as I feel that adding mustard is stepping into Welsh Rarebit territory.

Broil one side vs. broil both sides before adding cheese: Some cheese-on-toast aficionados believe you only need to broil one side of bread and add the cheese to the uncooked side before broiling. I believe you need to have both sides of the bread toasted to make it sturdy enough to hold the melted cheese and give it a firmer texture and bite. I also like to stand my toast upright for a couple of minutes before adding the cheese, which allows it to cool slightly, creating a crisper and less soggy bottom once the cheese has been broiled on top. 

When and how to add Worcestershire sauce: Some might say to toss the grated cheese in Worcestershire sauce before laying on the bread rather than drizzling the sauce on top before broiling. I am indifferent on this, but the latter saves washing up a bowl and I am all about less cleanup. Some don’t add any sauce before broiling, but I always add before and after. Another thing to bear in mind is if you use sliced cheese, the Worcestershire sauce either pools or slides off the cheese, so it is better to add it after broiling the cheese.  

Add-ons and British family quirks: Some British families (my husband’s side of the family included) mix a tablespoon of malt vinegar into the grated cheese and add thinly sliced raw onion to the toast before adding the vinegary cheese. I am partial to adding a thin layer of

Marmite

Traditionally a good aged, mature English cheddar cheese is used, but any good-quality melty cheese would also work, such as Gruyère or Monterey Jack.  

Even though they are not all British (or traditional), here are some tasty recommendations to serve alongside cheese on toast.

• Branston Pickle or Dark and Sticky Fruit Chutney

• Piccalilli Relish

• Quick Pickled Red Onions
• Giardiniera
• Baby kosher dill pickles or cornichons
• Slices of fresh ripe tomato