Cheese on toast vs 'grilled' cheese vs cheese toastie

[story]

Pizza is essentially cheese + on toast. However, I agree that it needs a thread all of it‘s own and need not be discussed as superior or inferior to any of the options currently under discussion.


As for this thread…

Mayo on the outside makes the bread nice and almost-fried. I was dubious until I tried it. Now I recommend it.

I prefer the grilled cheese and the toastie to cheese-on- toast, unless its a Welsh Rarebit.

We also need to consider the Croque Monsiuer and the Croque Madamoiselle.

 

[story]

Doesn’t a toasted cheese sandwich mean too much bread in relation to the cheese?

When it’s done wrong, yes, this is a real issue.

Your premise suggests that you’re doing it wrong.

 

[skyscraper101]

Cheese toasties:
Pros: they're easy to carry around, and simple to make (in a chesse toastie maker).
Cons: they can be too much bread to cheese ratio, the temperature inside can be like lava, and take ages to cool down.

Cheese On Toast:
Pros: they're easier to gauge the temperature. The cheese to bread ratio is better.
Cons: Less convenient to carry around, requires constant observation to get the correct level of cheese melt.

Grilled Cheese:
Pros: They are less dry than a cheese toastie, so probably taste better.
Cons: They are greasy to hold, so you need a tissue. More faff to make with the extra pan and oil.

They all have their place. I think in on the whole I'm more a fan of the simple cheese on toast, with a splash of worcestershire.

 

[Fez909]

i'm struggling to cope with the concept of anything 'grilled' that involves doing it in a frying pan not under a grill, but it sounds interesting.

'grill' means to cook something where the heat is coming from one side only. In America, this seems to be exclusively from beneath, whereas in the UK we usually mean from above - unless it's on a barbecue grill, but then we just call it barbecued.

There's also a grill pan, which is like a frying pan, which might give it the name? Or maybe it's a bastardisation of griddle?

Anyway, it's dead easy to do.

Get two slices of bread and butter (or mayo) one side. Fill the unbuttered side with cheese and whatever else you want, then place the other unbuttered side on top of the cheese. You should have butter on the top and bottom outer sides of your sandwich now.

Set your frying pan to medium heat and stick the sandwich in, no oil. Cook until the bread has a nice colour, and then flip. Do the same, and if you've got your temps right, the cheese should have melted.

Done.

I know there's some disgust about mayo and I'm not really a fan, tbh, but story is right. It's really good and worth a try. Butter is fine to use, though, of course.

 

[A380]

Cheese on toast with a proper white bloomer and two types of cheese

Cheese toasties with sliced bread and crimped edges

Cheese toasted Panini.

Never had American toasted cheese but sounds like it’s on the ‘moon landing rock music ‘ side of the diagram rather than the systemic racism and imperialism side.

Poll fail though. No Welsh rarebit or croque monsier . Kings of the genre both.

Also racklette.

 

[Fez909]

More faff to make with the extra pan and oil.

Do you mean the butter/mayo on the outisde? I don't add oil to the pan.

Agree on the mess, though. Tissue required.

 

[danny la rouge]

with a splash of worcestershire

That’s Welsh Rarebit.

<stands back and admires the bin fire he made of the thread>

 

[skyscraper101]

Do you mean the butter/mayo on the outisde? I don't add oil to the pan.

Agree on the mess, though. Tissue required.

Yeah sorry, buttered outside.

 

[andysays]

What about beans?

 

[Fez909]

Grilled Cheese:
Pros: They are less dry than a cheese toastie, so probably taste better.
Cons: They are greasy to hold, so you need a tissue. More faff to make with the extra pan and oil.

One more con I've just thought of, which might actually just be a pro for cheese on toast: The crispy/browned bits of cheese. You don't really get that with grilled cheese or toasties. Unless it leaks.

Should only make up a small part of cheese on toast, though, so maybe it's no big deal.

 

[littlebabyjesus]

That’s Welsh Rarebit.

<stands back and admires the bin fire he made of the thread>

Welsh rarebit involves making a roux. Proper cooking.

 

[skyscraper101]

One more con I've just thought of, which might actually just be a pro for cheese on toast: The crispy/browned bits of cheese. You don't really get that with grilled cheese or toasties. Unless it leaks.

Should only make up a small part of cheese on toast, though, so maybe it's no big deal.

That's the perfection which requires the constant observation. Just about worth it, but can also be considered a faff. Nothing worse than over grilling the cheese.

 

[danny la rouge]

What about beans?

That’s when you need the edges crimped: to keep the beans in.

 

[danny la rouge]

Welsh rarebit involves making a roux. Proper cooking.

If I was going that far, I’d go the whole hog and make macaroni cheese for a Mac and cheese toastie. (Although usually that’s leftover macaroni cheese).

 

[littlebabyjesus]

If I was going that far, I’d go the whole hog and make macaroni cheese for a Mac and cheese toastie. (Although usually that’s leftover macaroni cheese).

Double carbs thread >>>>>>>>>>>>>>>>>>>>>

 

[The39thStep]

A properly made gooey croc edit: croque monsieur, you can leave the ham out, is a thing of beauty

 

[littlebabyjesus]

A properly made gooey croc monsieur, you can leave the ham out, is a thing of beauty

AKA Welsh rarebit.

 

[Silas Loom]

A properly made gooey croc monsieur, you can leave the ham out, is a thing of beauty

Croque ffs, neither the reptiles nor the shoes make good eating.

 

[Sue]

very hmm at the idea of having cold cheese on toast, or adding cheese to un-toasted bread.

I think we call that a 'cheese sandwich'...

 

[existentialist]

I have a panini grill which does quite a nice - as I now know it to be - "toasted cheese" , but I call it a "toasted cheese sandwich". Which, I feel, does what it says on the tin. Cheese on toast is called, er, "cheese on toast".

I'm probably a bit conservative with language, and generally push back on neologisms trying to replace a perfectly good term, though

 

[Sue]

Anyway. The one done under the grill is “roasted cheese”.

Is that how you do roast tatties too, chez La Rouge...?

 

[spitfire]

Cheese on toast with a proper white bloomer and two types of cheese

Cheese toasties with sliced bread and crimped edges

Cheese toasted Panini.

Never had American toasted cheese but sounds like it’s on the ‘moon landing rock music ‘ side of the diagram rather than the systemic racism and imperialism side.

Poll fail though. No Welsh rarebit or croque monsier . Kings of the genre both.

Also racklette.

No raclette or croque monsieur remainer scum.

 

[spitfire]

Anyone who toasts both sides of the bread before adding cheese and putting it under the grill is a proper wrong un no mistake.

 

[spitfire]

A properly made gooey croc monsieur, you can leave the ham out, is a thing of beauty

Your colours showing here, I knew you weren't a true believer.

 

[existentialist]

"Mac & cheese"

I know, I know...change happens. Just...

 

[existentialist]

Anyone who toasts both sides of the bread before adding cheese and putting it under the grill is a proper wrong un no mistake.

 

[Sue]

Anyone who toasts both sides of the bread before adding cheese and putting it under the grill is a proper wrong un no mistake.

I don't fully toast the second side, just a little bit before adding the cheese....

 

[The39thStep]

AKA Welsh rarebit.

What I do is rub a bit of garlic across two slices of bread and lightly toast them on one side.Put a couple of slices of emmental or gruyere on the untoasted sides and lightly grill them, assemble the sandwich then spread a cheddar roux with mustard on top and grill

 

[littlebabyjesus]

"Mac & cheese"

I know, I know...change happens. Just...

Danny's trying to sound young and trendy. He doesn't fool anyone.

 

[littlebabyjesus]

What I do is rub a bit of garlic across two slices of bread and lightly toast them on one side.Put a couple of slices of emmental or gruyere on the untoasted sides and lightly grill them, assemble the sandwich then spread a cheddar roux with mustard on top and grill

Yes please.