Cheese toasties turn out crispier and melt better when mayonnaise is used instead of butter, according to cook Francine Coles, founder of The Fancy Pants Kitchen. Butter contains milk solids that burn quickly at moderate temperatures, often leaving bread browned before the cheese has melted.
Why mayonnaise works better than butter
Francine said: “The first difference-maker is that we are spreading mayonnaise, not butter, on the outside of the bread slices. The mayo helps the bread brown so well in the skillet, creating a mouth-watering crunch when you bite into it.”
She added: “If you aren’t a mayo lover, don’t worry. I am NOT a mayo lover and you do not taste the mayo. It does, however, give the sandwich a richer taste.”
Butter is made up of milk solids that do not handle heat well and will burn even at moderate temperatures, so it can quickly char and make the bread bitter. Once butter melts, it contains a lot of liquid, which evaporates as it heats up and can cause the bread to cook unevenly.
Mayonnaise contains oils and fats that can cook the bread properly, giving a more even and crisper golden-brown crust. It also cooks at the same time as the cheese melts inside the toastie, resulting in a perfect gooey middle.
How to make the best cheese toastie
You will need two slices of bread (preferably sourdough), two teaspoons of mayonnaise, two teaspoons of Dijon mustard, 50g of grated mature cheddar cheese and 50g of Gruyere or raclette cheese.
Sourdough is a particularly good choice because it is thick and will not turn soggy or collapse. Cheddar is the traditional cheese because it has a strong flavour, but it can become quite oily if you use too much, so a creamy cheese like Gruyere or raclette balances the flavour.
To begin, place the bread slices on a plate and spread a thin layer of mayo on one side. Then spread the mustard on the other side of each slice. Place the grated cheeses on top of the mustard and put the bread slices together to make a sandwich, ensuring the mayonnaise is on the outside.
Cook the sandwich in a toastie maker or in a frying pan over medium-low heat for 2 to 3 minutes on each side. You likely won't need butter or oil since mayonnaise already contains plenty of oil. Once golden brown, let it rest on a plate for two minutes so the cheese settles and does not spill out when cut.
