Why a Simple Toasted Cheese is the Perfect just4Me Meal: A Journey Through History and Taste

The story of toasted cheese is as rich as the dish itself. Would you believe that Welsh Rarebit, perhaps the most famous version, dates back to 1725. Interestingly, when I dug deeper into my research, I discovered that melting cheese on bread has delighted people since medieval times. The dish is possibly linked to an early Walsh Dish caws pobi, or 'baked cheese', documented in the 1500s.

A Tale of Two Cookbooks

Two historical cookbooks that I have on my bookshelf and love to reference tell very different tales when you search for cheese. Mrs Beeton's 1865 Everyday Cookery and Household Management ( the Victorian housewife's essential guide) has two and a half pages on cheese, most detailing four cheese recipes.  They are: how to make Welsh Rarebit, Scotch Rarebit, cheese sandwiches and toasted cheese (I think it is a Victorian thing.)

Meanwhile, the 1935 edition of Larousse Gastronomique devoted eight and a half pages to describing different cheese types but included no cooking recipes! I feel this contrast between French and English approaches to cheese perfectly illustrates how different cultures view this versatile ingredient.

What fascinates me is how this simple combination appears in nearly every culture. The French elevated it with their Croque Monsieur, adding béchamel sauce for extra luxury. Italians created the panini, while Mexicans gave us quesadillas. Here in Australia, we embraced the jaffle maker, making our own perfectly sealed version.

In looking for inspiration, I found at least 14 variations on the concept of toasted bread and cheese. Want to elevate yourCheese Toasties? Try these internationally inspired variations:

 United Kingdom: Cheese Toastie

It is a simple yet classic version where buttered bread is filled with cheese and toasted. Variations may include additional fillings like spaghetti, pickled pineapple, or onions. Welsh Rarebit is a related dish featuring a cheese sauce made with mustard, beer, and Worcestershire sauce served on toast.

France: Croque Monsieur and Croque Madame

The Croque Monsieur is a ham and Gruyère sandwich toasted or baked with béchamel sauce. The Croque Madame adds a fried egg on top, making it a richer variation.

 Italy: Panini

Italian paninis are grilled sandwiches often filled with mozzarella, tomatoes, basil (Caprese style), or other regional ingredients like meats and sauces. They are pressed in a panini grill for a crispy texture.

Mexico: Quesadilla

Made with tortillas instead of bread, quesadillas are filled with cheese and sometimes additional ingredients like meats, beans, or peppers. They are grilled until the cheese melts.

Brazil: Bauru

A legally recognised sandwich in São Paulo, it uses French bread filled with roast beef, mozzarella, tomatoes, pickles, oregano, and salt. It’s a unique take on the grilled cheese concept.

South Africa: Braaibroodjie

This "barbecue bread" is grilled over open coals and typically includes cheddar cheese, tomatoes, onions, and chutney for a sweet and savoury flavour.

Switzerland: Raclette Cheese Toast

Raclette cheese is melted and scraped onto toasted baguettes. It can be paired with meats like prosciutto and topped with mustard for added flavor.

Greece: Tiropsomo

A baked bread dish featuring chunks of feta or halloumi cheese topped with sesame seeds. It’s often served as an accompaniment rather than a standalone sandwich

Australia: Jaffle

Grilled cheese sandwiches in Australia are called "jaffles," and they are made using jaffle irons that seal the edges of the sandwich. Vegemite is sometimes added for an Australian twist.

India: Bombay Chilli Cheese Toastie

his spicy version includes peppers, Indian spices, potatoes, green chutney, and cheese stuffed into bread and toasted for a flavourful kick

Hungary: Lángos

A deep-fried bread topped with sour cream and grated cheese for a decadent variation of melted cheese on bread

Turkey: Kumru

This Turkish specialty involves grilling the cheese itself before placing it in toasted bread along with tomato slices and optional toppings like sausage or pickled vegetables

Venezuela & Colombia: Arepas

Made from cornmeal dough, arepas can be stuffed or topped with cheeses like queso fresco or cotija. Venezuelan versions often include shredded meats or vegetables alongside the cheese

United States: Classic Grilled Cheese

Typically made by buttering the outside of bread slices filled with American or cheddar cheese before grilling in a pan until golden brown. Variations include adding bacon, tomatoes, or even mac and cheese as fillings.

After years of experimenting, I've developed what I consider the perfect formula for a just4Me toasted cheese:

• Choose Your Bread: Day-old sourdough or robust wholemeal works best.
• Select Your Cheese: Mix a good melting cheese with something more flavourful, a well-aged cheddar for me.
• Choose fat of choice: for coasting the outside: butter, olive oil, mayo: for me it a spray of olive oil 
• Consider Your Cooking Method: Pan, grill, jaffle maker/irons or air fryer - each gives different results.
• Add Your Personal Touch: This is where you make it truly yours, but it must be seasoned with pepper and a sprinkle of salt on the outside before serving. 

The Air Fryer Revolution

Speaking of cooking methods (which could be a blog post on its own), my air fryer has revolutionised how I make toasted cheese. Set to 180°C for 4-7 minutes, it creates the perfect combination of crispy exterior and melted interior. I’m not a fan of the squished flat sandwiches many cafes serve these days. And I won’t get started on how the flatbread grill has destroyed a toasted ham and cheese croissant.

Ruth Reichl's Wisdom

Ruth's article reminded me that even the simplest dishes deserve attention to detail. She suggests grating the cheese for better melting and mixing in finely chopped alliums (like shallots or garlic) for depth of flavour. While this might seem fancy for a quick meal, I've found that these small touches can transform a simple sandwich into something special.

In researching for the perfect toasted cheese sandwich, I remembered the first recipe that I was taught in home economics at high school and was handwritten in the back of my Home Ec textbook it was for cheese and bacon fingers I had forgotten about this recipe but made it the other night while I was doing my research and discovered it is an great way of upping the game on cheese on toast. It’s super simple. The recipe is as follows:

Cheese and bacon fingers

Recipe from Caroline’s High School Home Economics book

Ingredients 

• 1 egg 
• 1 Rusher bacon 
• 2 ounces grated cheese 
• pinch of mustard 
• salt and pepper 
• 2 pc bread 

Method 

• Prepare and preheat the oven: gas 375 F (180 C), electric 425 F( 200 C). Top two runs 
• Grate cheese
• Finely chopped bacon
• Beat egg
• Mix these together
• Add seasoning
• Toast bread on one side
• Place toasted side down on oven tray so they touch
• Spread mixture over
• Bake until golden brown
• Cut into fingers

One of the biggest challenges when cooking for one is managing ingredients to prevent waste. Here's my system:

 Cheese Storage Tips

• Use a dedicated container with a damp cloth at the bottom
• Wrap cheese in beeswax wraps instead of plastic
• Keep different types separated
• This cheese container lives in my fridge all the time

The beauty of a toasted cheese sandwich when cooking just4Me is its versatility and simplicity. You can make it as basic or as elaborate as you like, depending on your mood and energy levels. There's no waste, no leftovers to manage, and endless possibilities for variation.

On those evenings when cooking feels like too much effort, remember that sometimes the simplest meals can be the most satisfying. A perfectly made toasted cheese sandwich, created exactly the way you like it, is proof that cooking just4You doesn't have to be complicated to be delicious.

Have you found your perfect version of toasted cheese? I'd love to hear about your favourite combinations in the comments below.