Every once in a while, I’d be reading an English novel, usually 19th century, and I’d come across a mention of “toasted cheese.” It seemed to be a little snack type-thing that bachelors would eat around tea time, and it seemed to be relatively simple to make, but still somewhat of an indulgence.
For the longest time, I had no idea what it was. Somewhere along the line, I figured it was sliced cheese on toast, broiled until bubbling and a little brown. I’ll do this from time to time if I need a quick dinner or snack, and it seemed as good an explanation as any.
But then I found this recipe on Food52 as part of their latest contest, and my mind was opened. This contest focuses on great mustard recipes, so of course, there was Coleman’s in there. But what made this totally different than I had imagined was that the cheese was shredded and mixed with mustard, mayo, egg yolk, onion and thyme for an absolute flavor explosion.
It was a little like making an English version of pimento cheese, spreading it on bread, and toasting it until melted and bubbly. As for the mustard, that was definitely a star of the dish — and, in proper English form, you should probably use Coleman’s, though you’ll want to use the powder and prepare it yourself if you are gluten-free.
It’s been a while since I posted about an actual indulgence, so I figured it was time. Speaking of which, if you are gluten-free, obviously you can use a good gluten-free bread and gluten-free mustard to make this. I used a locally made rosemary garlic bread, and it was incredible.
- 2 large slices of crusty bread (sourdough works)
- 1 1/2 cups shredded sharp cheddar cheese (I used Kerrygold Dubliner)
- 1 Tbsp Coleman’s mustard
- 1 tsp worcestershire sauce
- 1 tsp mayonnaise
- 1 tsp shallots, finely minced
- 1 pinch of thyme
- 1 egg yolk
- Butter the bread and place under a broiler until golden brown. Take out, flip onto a cookie sheet lined with foil.
- Mix all other ingredients in a bowl and spread onto bread. Place back under the broiler until bubbling, fluffy, and a little brown.
- Grind some freshly grated pepper over it and serve with a salad.