My cheese on toast

Name: My cheese on toast
Ingredients: 100 g very strong Cheddar (the kind that stings the roof of your mouth), coarsely grated; 2 large slices of good white country bread; 6 large brown anchovies in oil, drained (optional); ½ small red onion, finely sliced; 1 teaspoon English mustard; 2 generous dessertspoons Hellman’s mayonnaise; black pepper; a few drops of Worcestershire sauce

Preparation info

Serves
2

Difficulty
Easy

Appears in

The Good Table

By Valentine Warner

Published 2013

About

Why have I written a recipe for cheese on toast? Pretty boring you might say. The reason is because this recipe stops the cheese going rubbery when cooled by using the addition of mayonnaise, which keeps the whole thing luxurious until finished.

Ingredients

100 g very strong Cheddar (the kind that stings the roof of your mouth), coarsely grated
1 teaspoon English mustard

Fish course
Supper
Snack
Pescatarian

Method

Preheat the grill to its highest setting. In a bowl, combine the grated cheese with the mustard, mayonnaise, a good grinding of black pepper and the Worcestershire sauce. Toast the bread on both sides on a baking tray under the grill. Cover with the cheese mixture so that it’s a good 5mm thick on the toast. Lay over the anchovies, if using.

Pop the slices under the grill, not too close