I've just discovered from Diamond Geezer that Thursday was National Cheese on Toast Day. I think it was real based on the fact that some other people wrote about it and that it has its own website. Anyway I had no idea but I do make rather good cheese on toast (so I've been told, honestly its true) and thought I'd share how I do it, so we can avoid those feeble attempts that I have sometimes been served (the worst example being a piece of toast with grated cheese on top - I presume they hoped that the heat of the toast would melt the cheese).
So, on to the method.
- Bread - I prefer bread that requires slicing, something with grain and seeds in, sliced medium to thick.
- Toast one side under the grill
- Turn it over, spread with mayonnaise (or butter if you can't stand mayo) and some whole grain mustard. Lay slices of cheese across the whole bread surface - not too thick. Sprinkle thyme over it and black pepper to taste.
- Stick it back under the grill and leave it until the cheese bubbles and goes slightly browned on the edges.
- Meanwhile slice cherry tomatoes in half, ready for when the toast comes off the grill, put them on in roughly the right number to get one tomato with every bite.
- Polish it off and go for another round.