Cook Francine Coles of The Fancy Pants Kitchen recommends spreading mayonnaise instead of butter on the outside of bread slices to help cheese toasties brown and become crisp. She suggests using sourdough bread and pairing cheddar with a creamy cheese such as Gruyère or raclette.
Why mayonnaise beats butter
Butter contains milk solids that tend to burn rapidly when heated, cooking far more quickly than the cheese itself. Using butter often causes the bread to brown before the cheese has had a chance to melt, leaving a toastie that is scorched on the outside yet still firm on the inside.
Mayonnaise contains oils and fats that cook the bread more effectively, achieving a more uniform and crispier golden-brown crust. It cooks simultaneously as the cheese melts inside a toastie, ensuring a perfect gooey centre.
What the cook says
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."
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 Gruyère or raclette cheese.
Sourdough is an especially good choice because it is thick and won't turn soggy or collapse, delivering a satisfying, crunchy texture when toasted. Cheddar is the classic cheese for a toastie due to its robust flavour, though it can become rather oily if you use excessive amounts. A creamy cheese such as Gruyère or raclette will harmonise the flavour.
To start, place the bread slices on a plate and spread a thin layer of mayo on one side. Then spread the mustard on the opposite side of each slice. Layer the grated cheeses over the mustard before pressing the bread slices together to form a sandwich, ensuring the mayonnaise is on the outer side.
You can then place the sandwich in a toastie maker or a frying pan. If using a frying pan, set it over a medium-low heat and cook each side for two to three minutes. You will most likely not require butter or oil to cook the toastie, given that mayonnaise already contains a generous amount of oil.
Once the toastie turns a golden brown colour, remove it from the frying pan and leave it to rest on a plate for two minutes. This allows the cheese to settle so it doesn't simply pour out when you slice into it.
