Cheese toasties remain a beloved lunchtime staple, whether savoured at home or grabbed on the go. There are countless variations of this comforting classic, from adding ham to mixing different cheeses or even including smoked salmon for something special. Several chefs have shared their secrets for creating the ultimate cheese toastie with Express.co.uk.
Slow and Steady Wins the Race
Barry D'Arcy, Private Chef and founder of Ocean Earth Chefs, believes the most common mistake is rushing the cooking stage. 'The biggest issue is heat,' he explains. '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 advises cooking over medium-low heat so the cheese fully melts while the bread slowly turns golden, resulting in a proper bakery-style texture: crisp on the outside and fully molten in the middle.
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, emphasises the importance of ingredients. 'For me, it starts with choosing the right cheese and 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 recommends placing the sandwich under a hot grill, ensuring the cheese covers the whole slice so the bread doesn't burn and the cheese melts and browns evenly.
Alterations and Substitutions
One surprising alteration is swapping butter for mayonnaise. Barry explains: 'One thing I often see used in professional kitchens is mayonnaise on the outside of the bread instead of butter. It sounds unusual, but it actually helps the bread brown more evenly because of the oil content, and it gives a slightly crisper finish. It is not about replacing butter entirely for everyone, but it is a useful option if you want a more consistent golden colour.'
Sophie Nahmad, Lead Recipe Developer at Gousto, recommends blending mayonnaise directly into the cheese. 'Stir a spoonful of mayonnaise through your grated cheese before it goes in. It sounds a bit odd, but it creates this incredibly smooth, melty filling and gives you that proper cheese pull. It's so easy, and once you've tried it, you won't go back.' She also suggests buttering the outside of the bread and sprinkling a little grated cheese on top before cooking for an extra-crispy, golden finish.
Added Ingredients
There is no shortage of additional ingredients to perfect your cheese toastie. David Colcombe, UK chef ambassador for Maple from Canada, recommends finishing with a drizzle of maple syrup. '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 who fancy heat, Nick Vadasz, founder of Vadasz pickles & ferments and author of The Pickle Jar, suggests kimchi. 'I discovered the joy of melting cheese and kimchi before these toasties became so popular. They're one of life's great pleasures. The ultimate combination is kimchi, garlic and herb cream cheese, and grated Cheddar.' He recommends mixing kimchi, cream cheese, and Cheddar in a bowl, optionally adding mozzarella for extra melty joy. Melt butter in a pan over gentle heat, toast the bread lightly for 1-2 minutes each side, then build the sandwich in the pan and grill for a few minutes each side on low to medium heat until crisp.
