The following is a guest post.
In the dead of winter (or any time for that matter) what better to have for lunch than cheese on toast – or should I say grilled cheese? It’s the same thing, isn’t it? Oh no it’s not, I hear cries from the Brits out there!
So what’s the big deal? Toasted bread and melted cheese, how can it be so different? But oh it is. They even somehow taste a bit different, but that could be because of the ingredients.
After I had my son and I started making friends with other mums here in Massachusetts I noticed that their idea of making cheese and toast for lunch was quite different from mine. Also, it seemed in the US that grilled cheese is much more of a lunch staple for kids than for adults. In England there’s nothing like a good ol’ cheese on toast for lunch no matter how old you are.
I asked my American friend Susan if she would know what cheese on toast is and she said she would call it Welsh rarebit! Although the recipes I see online for Welsh Rarebit are more complex than a simple cheese on toast!
To make a Grilled Cheese:
Take two pieces of sliced bread, some sliced cheese (often the pre-packaged variety) and some butter. The bread is buttered on the outside! The cheese is then placed between the two slices, buttered sides out and placed in a frying pan and browned on both sides. Quiet tasty!
To make Cheese on Toast:
The ingredients are about the same, except take two thick slices of a farmhouse white loaf and some English cheddar – the sharper (more mature) the better. I don’t think you need butter.
Toast the slices of bread first, then lay generous slices of the cheddar over the toast. You can also add tomato if you fancy.
Put the slices on a tray under the grill (broiler) and watch carefully until the cheese is bubbling.
Enjoy with Branston Pickle or HP sauce. Delicious – or maybe that’s the memories of my childhood!