Roasted cheese
Not exactly a recipe, but a great cheap and cheerful brekkie / brunch. Especially since I don’t cook — this is for my mother, who assumes that I may actually start cooking just because I’ve moved. Ha!
Ingredients:
Sliced bread, preferably a bit thicker than your normal Gardenia sandwich stuff, what you see here is Scottish Plain
Cheese, not the pre-sliced stuff, and the stronger the better
Cracked pepper to taste
Method:
Turn on your grill.
Slice cheese thinly, arrange it on your bread so it’s pretty even.
Once the grill is hot enough, stick the bread on it.
After the cheese has melted sufficiently, take it out, sprinkle pepper on it.
You may want to cut it in half so it’s easier to handle.
Eat.
Neil calls it roasted cheese, I called it an open-faced grilled cheese sandwich. Sounds posher.
Comments
I like making it with Sourdough French bread slices, a drizzle of mustard and garlic powder topped by extra sharp cheddar. That is a little different than ‘garlic bread’ which is a loaf of French bread sliced lenghtways, coated with a mixture of: 1 stick of butter, 4 fl oz of crushed garlic, 2 tsp of dried basil and a quarter pound of grated parmesan cheese.
Hmm, it has been a while since I made the latter. That might be a double batch.
Man, my (Scottish) ex boyfriend used to make this for me.
Wow… and we used to call it “Cheese on Toast”… how the world has changed!
Terry, too posh lah!
Jean, nice and artery-clogging, innit?
TuTu, those damned Scots eh?
This is one of my favorite snacks. I’ve heard some people call it Welsh rabbit.
Usually I put the bread in the toaster on the lowest setting before putting it under the grill with the cheese.
For seasoning I add pepper and chilli. Sometimes if I feel like a treat I add a fried egg on top – though not often
as it tastes too good to be healthy.
One thing I would recommend to try is to spreading marmite on the bread under the cheese.
Pete, I think the boyfriend would really like adding chilli to his roasted cheese.
I call it grilled cheese toast. Instead of pepper I sprinkle some “seasoning salt” on it. Love it.
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