Davidstow Cornish Cheddar.
With brown sauce on top and it must be HP.What cheese is the best cheese for making cheese on toast?
no way red leicester - the best cheese ever, you can eat it while waiting for the cheese on toast to be made. worster and HP sauce together :D
also i'm pritty sure mozzerela doesn't melt Report Abuse
Cheez Whiz on toast
has to be chedder
First lightly toast your bread in the toaster to make it firm and suitable for use as a structural element. This is the base for all of the following recipies.
Next spread a light film of margarine on, and then a layer of red hamburger relish.
Now grate up a load of strong mature cheddar, a smaller amount of a white crumbly cheese like cheshire or wensleydale, and a smaller amount again of parmesan, then mix all these cheeses up.
Sprinkle this cheese on top, and then grate a little bit of black pepper over it all before toasting it to a nice golden brown.
OR
lightly spread margarine on your toast.
Chop up a red onion into some nice thin rings and disperse these randomly over the toast.
Now grate some strong cheddar into a bowl and break an egg into it, and add either some chilli flakes or else a dash of tabasco.
Spread this over the top of the toast and onions and again toast it until it's golden brown.
What a waste of good alcohol
a rueben sandwich,swiss,corned beef,sauerkraut,...1000 isle dressing...on rye bread (DARK)
Being an American, one would think my answer would be ';American Cheese';, but it's not. I personally love Havarti on ';grilled cheese'; sandwiches. It's creamy, it melts beautifully, and has a wonderful taste. As for condiments, I've never used any. I think a grilled cheese sandwich is best accompanied by tomato soup and a large glass of ice-cold milk! :-)
I'd go for a red leicester. Try it with mushrooms and onions underneath it. Or, try it with a olive/sundried tomato paste under it.
The question is, what kind of bread is best....?
I say Warbutons Seeded Batch....
the best cheese on toast is with your favourite cheese with any or no condiments !
Irish Mature Cheddar with English mustard underneath.
melt cheddar in a pan with some beer to help it melt, add hot mustard, worcestershire bubble 2 minutes, take off heat, add 1 egg, pour over buttered toasted bread, place under griller 2 minutes, yum
red leicester with branson pickle
cheddar, grated and put on top of half toasted bread. pop back under the grill untill the fat floats to the top. to make it really special add a bit of fried bacon
Mitchelstown mature cheddar with slices of small ripe cherry tomatoes on top, grilled until warm and melted and a small dash of worcester sauce to finish. Lovely!
Ayrshire melts into a lovely gooey chewing-gummy texture.
worcestershire sauce or beer in it. lovely yum
definately cheddar with bacon bits
red leicester for that fresh from the nuclear power station color!
CHEDDAR WORCESTER SAUCE ON TOP AND LET IT BURN SLIGHTLY
my husband who is a cheese freak says that red leicester cheese is the best. thickly sliced with worcester sauce on top so that it deliciously melts into the bubbling cheese. yuuuummm!
Personally, I love a good Welsh Rarebit (or Rabbit, to some); basically melted cheddar with some dry mustard, a dash or 2 or Worcestershire, maybe a bit of sherry or milk to blend, then pour over toast....the BEST!
Combination of mature cheddar and gruyere. Yum.
OOOOh. Well its really a question of taste, and having run a pub and had this very debate around the bar during a lock in, with all the customers and my partner, who was a master chef, we decided it came down to what you had been drinking that night. If you've just been out down the local for a few lagers, probably cheddar with worcestershire sauce will do rather nicely, on top of the cheese. If you've been drinking real ale, you may want to go down the red leicester route, maybe with sauce, probably worcestershire again. If its summer and you've been at the sangria or wine all night, then fried haloumi with olive oil, basil and some crushed black peppper hits the spot. Edam however is always a no no. It just doesn't melt. I also quite like mozzarella on toast, but probably best on posh italian bread.
But I think, and we came to this unanimously, about three in the morning, all shouting together, that cheddar, on its own, on toas, with a mug of tea, cannot be beaten, so we all trouped off to the kitchen and made some, nothing was left, except the mess. I suggest you have some drinking sessions so that you can conduct experiments after the pub shuts. Happy cooking!
mature cheddar.
Catherdral city cheddar with fruity sauce on top is my favorite - or scrambled egg on toast with grated cheese on top - yummy!
Im a Red Leicester user. How about putting 2 teaspoons of Escona red pepper sauce on each slice of untoasted bread before you put the cheese on? Its best left for a couple of mins after you take it from under the grill. That way its hot but not TOO hot
i use cheddar or red liecester. I wouldn't use any soft cheeses because some of them you might as well spread on your toast cold, and then when they melt they go everywhere. Out of the sauces i would use worcester sauce
Mature cheddar with Brown sauce yum
Definitely a mature cheddar. Then prick melted cheese and shake Worcester sauce over it.
for me its mozzerela
yr sauce first then tons of motszerlla
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