1. Preheat the grill to hot and toast the bread on both sides. Spread a little mustard on each slice, then top with the cheese, laying the slices of cheese as close as possible to the edges of the toast. (Pile the grated cheese over the top evenly, again as close to the edges as possible.). 2. Sprinkle over the Worcestershire sauce to taste then pop the cheese on toast under the grill. Cook for 2-3 minutes or until golden and bubbling. 3. Season with salt and pepper and serve immediately with Branston pickle, chutney, relish and/or pickled onions. 4. Serves 2 to 4 depending on "greed level" and hunger! Alternatively, serves an impoverished student as a main course meal! 5. Tip - for full flavour, use a mature Farmhouse Cheddar and good quality thick sliced bread – I prefer white, but granary and wholemeal are fine. 6. Final note - Cooking Style. 7. There are generally two schools of Cheese on Toast Chefery, those who use grated cheese, and those who use slabs of cheese. It has even been suggested that peoples personality is reflected in how they cook their cheese on toast. 8. Slabbers are direct and focused. The key for them being that is quick, easy, and generates minimal washing up. 9. Graters tend to be more extravert and creative. They will spend minutes piling extra cheese onto each piece of the toast. Most of this cheese will fall off the toast when its inserted under the grill. Slabbers tend to think that the amount of grated cheese piled on a slice of toast is inversely proportional to the chance of being made to clean the grill pan. 10. Obsessive Slabbers. An obsessive slabber will arrange the slices of cheese to totally cover the bread, not overlap the sides of the bread, and not overlap each other. 11. Warning:A Slabber will generally be happy to be given a plate of grated Cheese on toast, but Graters always look disappointed with slab Cheese on toast! Relationships have ended over this point. ---------------------------------------------------------------------------
Nutrition
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