GRcade

rinks wrote:

Knoyleo wrote:I really fancy a croque monsieur now, I haven't made one in ages.

I made some near the start of lockdown, using Cafe Rouge’s recipe, with bechamel and everything. It was too much of everything. Just that bit too sickly.

I only ever ordered a croque in Café Rouge once, and yep, way too sickly.

Can't believe no love for Maggi sauce in this thread yet

Knoyleo wrote:I really fancy a croque monsieur now, I haven't made one in ages.

Get that foreign muck out of this thread

Dual wrote:

Knoyleo wrote:I really fancy a croque monsieur now, I haven't made one in ages.

Get that foreign muck out of this thread

It's Mr. Crock to you.

My kind of thread. I have several levels of cheese on toast.

The classic - regular medium thickness white bread, toast grilled on one side, then thick cut extra mature cheddar put on the untoasted side, preferably the cheese gets as close to the edge as possible to avoid the crust burning. Grill until the cheese has been bubbling for a while.

The posh classic - thick cut Brown bread (cut yourself from a Home made loaf). Thick extra mature cheddar, again to the edges, grill until bubbling. Add some ground black pepper to the top.

The drunken classic - same as the classic, but you add some ketchup under the cheese.

The pizza - same as a posh classic, but you add tomato puree under the cheese

The meat pizza - same as the pizza, but you add some thinly sliced chorizo and grill until that crisps up and the fat has run all over the cheese.

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Bonus toastie:

The Midlew classic - thick white bread (precut loaf), real butter on the outside of the bread, and on the inside you put several really thick slices of extra mature cheddar, but only in the middle as it will run out otherwise. Sunflower oil tuna, drained but not enough to dry it out. Put that directly on the cheese, then grind some black pepper and salt on. Assemble butter sides out, then put in a panini toaster and keep in until the cheese makes it's way to the edges and starts spilling out. The outer of the bread should be crispy and brown all over. Serve with mayonnaise on the side to dip in.

Edit: how could I forget:

The povvo - cheapest shitty white bread (the skinny stuff that's sub £1 from Tesco or something). And single cheese slice per bread (30 slices for 25p, that kind of crap). Grill until the slice erupts with a bubble. Cry after eating. The lowest of the low (I lived on stuff like this when I loved on my own )

The mildew beans on toast deluxe - thick cut home made Brown bread, toasted in the toaster this time so both sides are done. Butter the toast. Thick cut extra mature cheddar goes on cold (cold is important). Branston baked beans, with a lump of butter melted in) have been cooked at boiling point and then simmered until really thick, but not dry. Pour the boiling beans on the toast which will then melt the cheese in to a thick gooey crunchy mess. Ground black pepper goes on top.

This guy cheeses on toast

I love a plain classic cheese on toast as much as the next person but I think many in here are missing out by not embellishing their dishes more. The smallest changes like adding some thinly sliced red onion to the cheese can make a huge difference and makes a snack that is already good into something truly special!

This thread has made me want cheese on toast, so I'm going to do it for myself for lunch! Although I think I'll make a cheese toastie instead since they're the best.

I like it with marmite on the cheese once it's cooled enough to apply.

Regular buttered toast with marmite and cold cheese is amazing. I've made cheese on toast with marmite under the cheese before, but I don't think it tastes as good when hot.

Victor Mildew wrote:The povvo - cheapest shitty white bread (the skinny stuff that's sub £1 from Tesco or something). And single cheese slice per bread (30 slices for 25p, that kind of crap). Grill until the slice erupts with a bubble. Cry after eating. The lowest of the low (I lived on stuff like this when I loved on my own )

Doesn't sound very hygenic to be eating cheese on toast while making love to yourself

Victor Mildew wrote:Regular buttered toast with marmite and cold cheese is amazing. I've made cheese on toast with marmite under the cheese before, but I don't think it tastes as good when hot.

Yeah marmite under the cheese doesn't work, you need to swirl it on over the hot oily cheese. This can be tricky because it's not completely set but it's worth it.

Peter Crisp wrote:

Ironhide wrote:

Tomous wrote:My ex girlfriend use to microwave the cheese on a plate and then spread the melted cheese over the toast

That's definite grounds for ending a relationship.

Anyway, I'm deeply ashamed to admit that the American "Grilled Cheese" sandwich (which is actually fried ) is the superior method of preparing cheese on toast.

Please don't ban me.

I've watched people make those and while they do seem tasty (if you accept that all American cheese is 100% inedible) they make the whole thing fussy and overcomplicated.

I only ever have proper cheese in mine, usually Cheddar or Double Gloucester, today I had a mixture of Cheddar and Austrian smoked cheese and a slice of ham, was incredible

I just had a cheese on toast. Sainsbury's Taste The Difference seeded wholemeal, Tesco Cheddar No. 5 and a bit of the Wossy Sauce.

KK wrote:I just had a cheese on toast. Sainsbury's Taste The Difference seeded wholemeal, Tesco Cheddar No. 5 and a bit of the Wossy Sauce.

Yes, together GRCade can save the UK economy by our love of cheese on toast .

Anyone tried toasting cheese on other bread-adjacent products?

I wanted cheese on toast a while back and on discovering we had ran out of bread I replaced it with a bagel instead. Worked pretty well although a lot of the cheese did try to escape through the hole in the middle!

Xeno wrote:Why would anyone ruin cheese on toast with fish?

Here’s the thing, that’s always the response I get.

But every person I’ve ever made it for has absolutely raved about it. You have no idea until you try it

It could well be nice but it's not cheese on toast, it's fish and cheese on toast. I am a cheese on toast purist, even this talk of added tomato doesn't belong in this thread

Jenuall wrote:Anyone tried toasting cheese on other bread-adjacent products?

I wanted cheese on toast a while back and on discovering we had ran out of bread I replaced it with a bagel instead. Worked pretty well although a lot of the cheese did try to escape through the hole in the middle!

Cheese and Black Pepper muffins are always a good alternative as you get extra cheesiness.

Jenuall wrote:Anyone tried toasting cheese on other bread-adjacent products?

I wanted cheese on toast a while back and on discovering we had ran out of bread I replaced it with a bagel instead. Worked pretty well although a lot of the cheese did try to escape through the hole in the middle!

You can make a reasonable pizza alternative using crumpets so I'd imagine it would work just as well with only cheese.