Cheesy Toasties Recipe

Grate and mix cheeses

Grate the cheddar and shred the mozzarella. In a medium bowl combine the cheddar, mozzarella and Parmesan. Stir in the Dijon mustard, black pepper and chopped chives or parsley if using. Mix until evenly distributed.

Spread softened butter (or mayonnaise) evenly on one side of each bread slice. The buttered side will be the exterior that gets toasted.

Place four slices of bread butter-side down on a clean work surface. Divide the cheese mixture evenly across those slices, sprinkling it toward the center but leaving a 1/2-inch border to avoid overflow.

If using any optional add-ins (tomato, bacon/ham, caramelized onions), distribute them evenly over the cheese layer on each sandwich.

Top each with the remaining bread slices, butter-side up, forming four sandwiches. Press gently to compact.

Preheat a large nonstick skillet or griddle over medium-low to medium heat. Reduce heat if necessary: low and slow helps cheese melt without burning bread.

Place two sandwiches in the skillet (do not overcrowd). Cook for 3-4 minutes, checking occasionally, until the bottom is golden brown. Carefully flip the sandwiches with a spatula.

After flipping, press down gently with the spatula or use a weighted press. Cook another 3-4 minutes until the second side is golden and the cheese is fully melted. Adjust heat as needed to prevent excessive browning.

Repeat with remaining sandwiches. If making many, keep finished toasties on a baking sheet in a low oven (90–110°C / 200–225°F) to keep warm while others cook.

Remove sandwiches from the pan and let rest 1 minute to set the cheese. Slice each sandwich in half diagonally if desired.

Serve hot with ketchup, pickles, a simple salad or chutney. Enjoy immediately.