I am having one of those kinds of days today . . . a day when I just can't be asked. To. Do. Anything. But we still have to eat. That's when dish like this comes in really handy!
Cheese on toast. You can't get much easier or tastier. If you can grate a block of cheese and operate an oven, you can make this!
I add a bit of grainy mustard and mayo to the cheese, and a splash of Worcestershire sauce!
You will want to use a nice strong cheddar for this. That goes without saying I guess, but don't really be tempted to use low fat. This is an instance where you want the full deal!
Its the same with the Mayo . . . use full fat. I use a grainy Dijon for extra punch. You can leave the Worcestershire out, but I like just a splash.
You also want to use a pretty decent bread. I used a rye whole wheat bread today, but any good rustic bread works well. You don't want it to be a bread that will conflict too much with the other flavours, so try to keep it simple.
You could serve some salad on the side, or a bowl or cup of hot soup. Tomato is good, but you probably already guessed that!
In any case when you are having an off day, this is a simple hot supper that goes down a real treat. I've never had anyone say "Oh no . . . cheese on toast again!" not ever . . . no, not ever.
*Cheese on Toast*Serves 2Printable Recipe The ultimate comfort in light supper food. Its not low fat, but a treat every now and again is just what the Doctor ordered.
2 slices good breadsoftened butter for spreading181g good strong cheddar cheese (1 1/2 cups)1 TBS grainy mustard1 TBS good quality mayonnaisesplash of Worcestershire Sauce
Preheat the oven to 225*C/425*F/ gas mark 7. Have ready a baking tray
Mix together the cheese, mustard, mayonnaise and worcestershire sauce.
Butter one side of each slice of bread with softened butter. Toast in the hot oven for about 5 minutes. Spread half of the cheese mixture onto each slice of bread. Pop back into the hot oven and bake until the cheese has melted and is bubbling and turning golden brown in some places, a further 3 to 5 minutes. Serve immediately.
Hoping tomorrow I feel more like cooking, but for today, this was just the ticket. Bon Appetit!
