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Cheese on toast vs 'grilled' cheese vs cheese toastie

Which do you prefer?

  • Total voters
    72
I have been fancying cheese on toast since the opening post and as my grill doesn’t work have just made an American style grilled cheese sandwich as per various people’s instructions, using mayonnaise rather than butter on the outside, and with a bit of green tomato ketchup in with the cheese.
IMG_1901.jpeg
It’s delicious
 
To me, grilled cheese sandwich is using American sliced singles. That's what it always meant growing up. I call a proper cheese sandwich a cheese toastie.
 
Fez909 said:
'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.
Click to expand...

Minor but important detail :

Whatever the end result, I prefer to lightly toast the inner side of the bread so it don’t go soggy with any steam from heated ingredients.


For mayo skeptics : it doesn’t taste of mayo once it’s served the purpose of greasing the outer side of the grilled cheese sammich.


(Sarnie over here , sammich over there)
 
I make cheese toasties in a panini thing.

Bread is buttered both out sides..mayo is then spread on the insides. Lots of grated mature cheddar goes on one side.. with finely chopped spring onion, some chilli flakes or powder, a smidgeon of mustard spread on the other slice ...
Then put the sandwich into a pre heated panini maker or george foreman or toasted sandwich maker.

It's delicious.
 
A380 said:
And what’s Ireland’s contribution to this then ? Nothing on the world stage. That’s what.
Click to expand...

Not sure you could call cheese on toast world stage but visitors to Ireland discover that in many, many of it's numerous pubs the only food on offer (apart from Manhattens peanuts and Tayto crisps) is the toasted cheese(/ham) sandwich. It is slightly different in execution to previously discussed variations, there is a job specific double grill that the publicans use to knock out tasty cheese toasties in a few minutes.

1701271268627.png

1701271337925.png

So póg mo thón. :D
 
Fez909 said:
I used to absolutely love cheese on toast, and cheese toasties were an ocassional treat (because they're a bit more effort and require special equipment), but lately I've been mostly eating American-style grilled cheese.

And I think it's the superior cheese and toast combo.

On its own, it's fine, but you can easily pimp it up to turn it into something more like a meal, than a snack. I mostly use butter on the outside, but have tried the proper American way of using mayo and it's actually pretty good. Doesn't taste as nice, but has a better texture than buttered: Lighter and crispier. And it's easier to prep (except for the 4 hot days we get each year, when butter becomes easy to spread).

So, to define the terms, here's what I think cheese on toast is. Cheese, melted under a grill, on toast. Simple.

View attachment 402085

And this is 'grilled' cheese: a cheese sandwich, buttered/mayo'd on the outside, then toasted in a hot pan with no oil except the stuff you spread on the outside.

View attachment 402086

And this is a cheese toastie. It's similar to an American grilled cheese, except it's made in a machine which compresses the sandwich. It has a different feel. The bread is denser, and feels like more of a crispy bread shell, filled with molten cheese.

View attachment 402087

Which is best?
Click to expand...

Now look what you made me do! :mad:

1701271461906.jpeg
 
I had an original Breville toastie maker. It was going strong all these years. I loved it.

But I made a fatal error. After one of the very occasional proper washes with soapy water, I hung it over the radiator to dry and took it down after a couple of days. I’ve done this over the decades without any problems, but this time, perhaps I didn’t let it dry out sufficiently or something. The next time I used it, it zapped and shorted the whole kitchen. The rubber flex has blown.
The flex and plug are all integral so I’ll have to strip it all back in order to mend it.

I’ve checked to see if modern toasted sandwich makers are any good and it’s obvious to me that none of them are better than the original, and most of them fall far short.





This one :



IMG_2590.jpeg
 
story said:
I had an original Breville toastie maker. It was going strong all these years. I loved it.

But I made a fatal error. After one of the very occasional proper washes with soapy water, I hung it over the radiator to dry and took it down after a couple of days. I’ve done this over the decades without any problems, but this time, perhaps I didn’t let it dry out sufficiently or something. The next time I used it, it zapped and shorted the whole kitchen. The rubber flex has blown.
The flex and plug are all integral so I’ll have to strip it all back in order to mend it.

I’ve checked to see if modern toasted sandwich makers are any good and it’s obvious to me that none of them are better than the original, and most of them fall far short.





This one :



View attachment 402125
Click to expand...

Yeah we have a new one, it's shit compared to the old ones.
 
If at work Toast two slices of frozen bread, add a smear of Lurpack to each. Stick a slice of Marks and Spencers pre-sliced extra mature cheddar on each. Break off any cheese that overhangs the edge and place it on the bits of the toast that lack cheese. Microwave until it melts. This should be accompanied by a mug of rehydrated Heinz Tomato soup granules from a sachet.

If at home look up complex Welsh rarebit recipe. Look for saucepan, mustard powder and beer. Give up and settle for decentish cheese and pickle sandwich accompanied by the beer.
 
As I see it, proper cheese on toast is made with
lightly toasted thick sliced bread, buttered.
Top generously with mixed grated cheese, splash with Worcestershire Sauce
If showing off, an optional slice of beefsteak tomato, with ground black pepper, can be included.
Grill until the cheese bubbles / browns.

I have been known to add already cooked onion / mushroom slices / bits of ham or bacon if I want something a bit more substantial and I
have the time / ingredients.
OH quite likes ham & cheese [but that's croc le mesuir or something ...]

For speed, I'll sometimes do the toast in the toaster, then use the poppity-ping to melt the cheese.
 
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