Chefs have shared their top tips for making the perfect cheese toastie, with one surprising ingredient standing out: mayonnaise. Whether made at home or bought on the go, cheese toasties remain a beloved lunch option, with countless variations from ham to smoked salmon.
Don't Rush the Cooking Process
Barry D'Arcy, Private Chef and founder of Ocean Earth Chefs, emphasizes that the biggest mistake people make is using too high heat. 'The biggest issue is heat. People turn the pan up too high because they want that golden colour quickly, but what actually happens is the bread browns before the cheese has properly melted. You end up with a toastie that looks right but tastes wrong.' He recommends cooking over medium-low heat to allow the cheese to fully melt while the bread slowly turns golden, resulting in a crisp exterior and molten interior.
Bob Andrew from Riverford agrees: 'We start the sandwiches in a cold pan and gently bring up the heat so that the cheese has time to melt before the outside has cooked. A steady heat and patience are the key, unless using a sandwich press or contact grill where the heat from both sides is enough to cook them quickly.'
Choosing the Right Bread and Cheese
Jamie Newman, executive chef at Croeso Pubs, stresses the importance of ingredients: 'For me, it starts with choosing the right cheese, the right bread. I always reach for mature cheddar for depth or mild if I want something creamier, and the bread matters just as much - white, brown, or a good sourdough if you want that crispy edge.' He advises covering the whole slice with cheese to prevent burning and ensure even melting.
Alterations and Substitutions
A surprising tip from Barry D'Arcy is using mayonnaise instead of butter on the outside of the bread. 'It sounds unusual, but it actually helps the bread brown more evenly because of the oil content, and it gives a slightly crisper finish.' Sophie Nahmad, Lead Recipe Developer at Gousto, suggests stirring a spoonful of mayonnaise through the grated cheese before adding it to the sandwich. 'It sounds a bit odd, but it creates this incredibly smooth, melty filling and gives you that proper cheese pull.' For extra crispiness, she recommends buttering the outside and sprinkling with grated cheese before grilling.
Added Ingredients
David Colcombe, UK chef ambassador for Maple from Canada, advocates adding a drizzle of maple syrup for balance. 'A great cheese toastie is all about balance. You want a rich, melting cheese, something savoury for depth, and a crisp, buttery exterior. Adding a touch of sweetness, like pure maple syrup, can elevate it completely.' For those seeking heat, Nick Vadasz, founder of Vadasz pickles & ferments, proposes incorporating kimchi. 'I discovered the joy of melting cheese and kimchi before these toasties became so popular. They're one of life's great pleasures.' His recipe combines kimchi, garlic and herb cream cheese, and grated Cheddar, with optional mozzarella, cooked over gentle heat.
