German classics
Open cheddar toast from the oven
Bread is briefly toasted before being baked under a layer of melted cheddar.
- Total time
- 15 min
- Servings / pieces
- 2
- Topic
- German classics
Cheese on toast works well when the bread dries slightly before topping. The base then stays firmer while the cheese melts. Choose substantial toast slices or mixed-grain bread that is not cut too thickly. Cheddar gives a clear savoury flavour and an even melted layer. A little mustard underneath is optional but pairs well with the cheese. Keep the slices separate on the tray and serve directly after baking. A tomato or a small salad alongside turns these open toasts into an easy snack or light lunch.
Method
Step by step
- 01
Prepare the bread
Heat the oven to 220 °C conventional heat. Arrange the bread on a tray with space between slices. Cut very thick bread down to no more than 1.5 cm so the middle does not stay chewy.
- 02
Pre-toast the slices
Bake on the middle shelf for about 3 minutes. Turn and dry the other side for another 2 minutes. The bread should feel slightly firm without becoming dark or completely crisp.
- 03
Prepare cheese and spread
Coarsely grate the cheddar or cut it into very thin slices. Remove the bread and spread the top surfaces thinly with butter and the optional mustard.
- 04
Top close to the edges
Distribute the cheese evenly close to the edges, keeping loose heaps off the baking tray. Add a little pepper and put the tray on the upper-middle shelf.
- 05
Bake and serve
Bake for about 4–6 minutes until the cheese has melted fully and developed the first golden patches. Watch closely towards the end because both cheese and bread darken quickly. Lift onto plates with a spatula and allow to cool briefly.
Times are a guide. Your hob, oven and ingredients affect the result; use the cooking cues as well as the clock.
Match the topping to the bread
Very airy bread needs a thinner cheese layer or the slice can become heavy and soft. Substantial mixed-grain bread carries more topping, but still avoid excessively thick slices. Freshly grated cheese spreads more evenly than thick chunks and melts more reliably during the short baking time.
Watch carefully under a grill
An oven grill browns cheese more quickly, but timing depends strongly on the appliance and distance from the element. The times here use conventional oven heat. If you add a grill finish, stay beside the oven and stop as soon as the surface reaches the colour you want.
Kitchen questions
One more question?
Can I replace cheddar with Gouda?
Yes. Young Gouda melts well and tastes milder. Very mature cheese can release more fat; combine it with a younger cheese if needed.
Why is the underside soft?
Very fresh or thick bread and excessive topping hold moisture. Pre-toasting, spacing slices separately and serving immediately all help keep the base firmer.
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