Ooey Gooey Toasted Cheese

October  4, 2022
7 Ratings
Photo by James Ransom
  • Prep time 5 minutes
  • Cook time 15 minutes
  • Serves 4
Author Notes

When I was a kid, my dad was on a mission. He had an ancient and fond memory of a puffed, toasted cheese on toast, and he set out to reproduce it. His version used a tub of spreadable, sharp cheddar, plus mustard, mayo, salt, and pepper, and it was done in the toaster oven. A few years later, when he bought a giant, illegal (for a house) restaurant stove, he'd tuck them under the flames of the salamander until he achieved bubbly goodness. I am not sure if he ever reached his goal, but I loved being his test subject. He would never add onions, as I have, but it seemed a worthy addition. This is now my memory and I can do what I want with it. —savorthis

Test Kitchen Notes

This. Was. Amazing. What makes it so great is that, though it takes 10 minutes to put together, you end up with something that feels complex and decadent. The dijon is prominent without being overpowering -- it really pulls everything together. I served this as an entrée on rosemary bread (do this!) with a simple salad and will definitely be making this again as a quick lunch for weekend guests. —EmilyS1220

What You'll Need
  • Butter
  • Really good crusty bread (I used rosemary sourdough)
  • 1 1/2 cups very sharp cheddar, shredded
  • 1 tablespoon mustard (Dijon or Colman's)
  • 1 teaspoon Worcestershire sauce (optional)
  • 1 teaspoon mayonnaise
  • 1 pinch thyme
  • 1 teaspoon finely minced onion
  • 1 egg yolk
  • Black pepper, to taste
  1. Preheat the broiler. Butter one side of two large (or four small) thick slices of bread and toast under the broiler until brown. Flip them over onto a cookie sheet.
  2. Mix the remaining ingredients and spread them onto the bread. Return them to the oven and cook for a couple more minutes until puffed, browned, and bubbly. Grind fresh pepper on top.
  3. I served this with a simple butter lettuce and chive salad with balsamic vinaigrette (aged balsamic, Dijon, olive oil, salt, and pepper). The sweet vinegar and mustard are a great match.

See what other Food52ers are saying.

  • Will Coventry
    Will Coventry
  • Nancy
  • webpossum
  • Gaia Goodness Natural Foods
    Gaia Goodness Natural Foods
  • lovinangels
Co-Owner/Designer @ Where Wood Meets Steel-Custom Furniture

14 Reviews

Will C. May 12, 2019
Seems a lot like Welsh Rarebit.... 🤔 Exactly the same with mayo in place of milk/beer actually
Nancy October 3, 2015
Oh yes this is pretty amazing! I tried so hard not to make it (dieting) but lost that battle. It's so good and easy too. I made double and keep in the refrigerator. You need to soften up at room temp so it becomes spreadable again. It also makes really delicious grilled cheese!
preppy September 25, 2015
webpossum April 18, 2015
Sounds delish - tho it's basically Welsh rarebit w egg yolk instead of beer. Perfect comfort food.
Gaia G. April 14, 2014
I tried this recipe and made some additions. I posted it on my blog and mentioned you. Here's the link if you want to check it out. It was delicious!
lovinangels April 9, 2014
I have a horrifyingly bad habit of reading a recipe, judging it's merits, reading it once more, and then going into my kitchen and cooking, never checking on it again. I usually leave something out because of this...this time it was egg and Worcestershire sauce. It was still so good I went to all the bother of logging on here to say so. Please, eat this. At least once.
savorthis April 14, 2014
Ha! Thanks. I have a bad habit of making my own recipes again without bothering to read the recipes and almost always do something wrong. Hard to mess up some bubbly cheese on toast though!
Gaia G. March 31, 2014
Sounds like the perfect combo. I love cheesy bread! I usually add fresh garlic, a thin slice of tomato and a piece of fresh basil under the cheese before putting it under the broiler. MMMMM!!! Gonna try it with the mustard recipe next time.
Lauramm March 31, 2014
This is so good! I made a few changes, though: for 2 slices of bread I mixed 1 slice of Havarti cheese(cut into small bits),a bit of goat cheese and a handful of shredded emmental, 1 full teasp. of good, old fashioned mustard, thyme, 1 teasp. low-fat cream, 2 quail eggs and a bit of garlic powder. It was a perfect brunch! The cheese was gooey, creamy and the mustard gave it a nice zing.Have made toasted cheese before but never considered adding eggs & I guess the quail eggs are perfect for this recipe. These can also be made with smoked salmon, tomato and cream cheese, or chorizo, pepper, onion and there you have it - a perfect mini pizza dinner!And you can serve this with an avocado. Quick and delicious!
mj.landry March 28, 2014
I can't wait to make this!! Perfect rainy day comfort food!!!
joan March 28, 2014
The rosemary sourdough got me. Sounds great!
Sandy M. March 15, 2014
Loved, Loved, Holy Cheese A Rony - my little pun on the recipe - love jokin around - - oh ya - when I made this I just put some good old homemade onion dip inside the Belgian endive as a side type salad - ummmm ummmm goooood
JanetFL September 19, 2013
Think I found the grilled cheese that I'll serve whilst tricking me husband into eating cauliflower soup!
sexyLAMBCHOPx July 29, 2012
This looks scrumptious!