Famous Cheese on Toast recipes
Mrs Beeton: Bake 2 loaves bread. Slice thinly 4lb strong Cheese and toast over a hot fire.
Delia Smith: A lot of people are scared of cooking cheese on toast, but it really couldn’t be simpler. Firstly, you should buy some cheese and bread. Remember to bring both of them home from the supermarket. Then, carefully cut both the cheese and the bread into neat slices, although you will often find nowadays that the bread is already sliced! The slices of cheese should ideally be thinner than the slices of bread. Next, put the cheese, flat side down, on the bread, grill and serve.
Nigel Slater: Nothing more begs to be fallen upon and devoured than a jagged lump of Cortina or Spinbola seared onto really crisp grilled bread. Insist on the best. I buy my cheese from Jaqueline Singe of La Moisie in Hartlepool and my bread from Stantio’s of Oban. For pity’s sake don’t use any of the crap they sell where you live. Toast the bread in a cast-iron griddle, put the cheese on top, and then mix it with four pints of cream.
Nigella Lawson: The essential trick, that will make your toast ooze with chin-dripping salty cheddariness, is to give it a quick blast in a brick kiln. (Yes, yes, I hear you whingeing about the expense, but is it really too much trouble to have a small extension built, or convert a squash court?)
Tear open a packet of yielding bread with your fingernails – sliced white is fine if you’re a working mum like me – crumble a rough handful of any old cheese atop, bung it on a palette and shift it briefly into the hot kiln with your fork-lift truck. And that’s it, although I sometimes allot a sleet of diced pancetta to the dish prior to firing. And other times I can’t be bothered with the bread, and just lap the hot molten curd from the floorboards like a ravenous ocelot.