There's nothing quite like biting into a crisp-on-the-outside and gooey-on-the-inside cheese toastie. It's a firm family favourite that only requires a few ingredients, yet gives so much happiness and satisfaction.
The salty cheese oozing out of crunchy bread, with just the perfect amount of greasiness from the butter - it's pure heaven
The salty cheese oozing out of crunchy bread, with just the perfect amount of greasiness from the butter - it's pure heaven. But for every perfect cheese toastie that's a delight to tuck into to, there's a failed attempt lying in the bin somewhere. Too often, the bread sticks to the pan or you end up with burnt edges of blackened cheese, or sometimes the cheese doesn't even melt all the way through.
No more! Branston Pickle has enlisted the help of toastie experts Grill My Cheese to come up with the exact formula for creating a perfect cheese toastie.
And here it is:
((100g x (HQ+GMC + ADD)) + (1.5cm BSS x (2DO + 1tspBR)) over PHFP (T x 3M/ES)
Erm, what? Don't worry - we don't understand it either! Here's the formula broken down for us non-scientists.
How to make the perfect cheese toastie
- Use sourdough bread that is at least two days old
- The bread slices should be 1.5cm thick
- Butter the outside of the bread
- Use 100g high quality, grated, mature cheddar cheese
- Spread your chosen condiment on the inside of the bread to seal the toastie and add flavour
- Use a flat pan heated to 200C on the hob
- Cook for three minutes each side
Sounds pretty good to us!
Edward Otero from Branston’s Pickle told The Mirror, 'There is a real art to the great British toastie and coming up with a fool proof formula helps ensure that the snack gets the respect it deserves.'
Although that's not to say that there's only ONE way to make a cheese toastie. This blackberry and cheese toastie is a sweet twist on the classic, while this cheat's croque madame adds a poached egg for a satisfying meal.
What's your perfect formula for the perfect cheese toastie? Let us know below!