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Here’s an indulgence that comforts and reassures far more than it should for how quickly it’s made. My dear Uncle Jorge has been whipping these up on demand for three generations of nieces and nephews and now, his great-grandkids too.

I am in need of extra TLC this winter and time is in short supply. A cheese toastie can bring tears to my eyes. If I pair it with soup, especially tomato soup, I call it dinner. Also breakfast, lunch, and snack.

This should be on a sturdy bread, like sourdough or a peasant loaf. The essential point is to toast the bread before you load on the cheese, so you get a cheese toastie, not a cheese soggy. The cheese mix gets a good kick from Coleman’s dry mustard.

Uncle Jorge adds a pinch of sugar, which sounds weird but works. As for the cheese, any cheddar will do—you can go high or low, yellow or white, and you’ll be happy and reassured that everything is going to be OK.

For 2 generous toasties

2 slices hearty bread

4 oz grated cheddar

1/3 cup mayonnaise

½ to 1 teaspoon Coleman’s dry mustard, to taste

¼ teaspoon salt

Pinch of sugar

Pinch of black pepper

Toast the bread.
Mix all other ingredients together.
Spoon cheese mixture onto the bread, distributing evenly.
Broil the slices in a toaster oven or under your oven’s broiler till bubbly and brown.

In my toaster oven this takes 6 minutes. Watch carefully so the cheese doesn’t burn.
Serve immediately.

About The Author

For Sarah Ross, everyday cooking is about winging it—with a classic or an old favorite recipe given to her by a friend. These are the recipes that get stained with spills from being on repeat, the ones to share.


  • Perfection- thank you!

  • I’ve already whipped up a batch of the topping and it’s sitting in the fridge! Going to be my pre- Crowberry class lunch!! I always look forward to your posts! All of your recipes are in my rotation. This will also be an easy accompaniment to a drink for unexpected visitors ! Thanks again, Sarah!

  • Holy crap, this was amazing! Immediately going into rotation at our house! Thank you for this.

    • This is what I make when I don’t know what to make! Last evening I did it with a bed of baby spinach. Powerhouse sandwich!

  • This is something I have when I can’t think what to have! Last evening for supper, with a bed of baby spinach under the cheese, it was a powerhouse sandwich.
    You need excellent bread and cheese, and for me butter not mayo, but all good. Go us!

  • My mom used to make these and I still do. I use Dijon mustard also add some worstershire. Delicious!

  • We have been having grilled cheese and tomato soup for dinner often this winter.
    Last night as A matter of fact. I will have to try this, my partner doesn’t like mayonnaise or mustard so I’ll have to try this recipe just for me someday!

  • For us southern US readers, this is pimento cheese without the pimentos. Delish!

    • Cavier of the South

    • Right? If you’ve got a tub of pimento cheese and some bread, you’re there!

  • Oh, my, what does it say when one’s mouth waters just reading this? I am a baker specializing in all things sourdough. Fresh loaves coming from the oven this afternoon. I see toasties in my future by dinnertime! Thanks for sharing!

  • I haven’t heard the term Cheese Toastie is since we moved to Central Illinois in the mid 80’s and it was on the school lunch menu. Used to be able to find it on the menu at some diners, too. The term was used instead of Grilled Cheese Sandwich regionally by many people. Your version I will have to try sooner rather than later. Yummmmm

  • Think I’ll throw a little pimento in here, y’all.

  • I’m not usually a mayo girlie. But I’m thinking maybe the mayo taste is not noticeable with the cheese? Thoughts? I love a good Welsh Rarebit, but this would appear to be much less work!

    • Mayo just makes the melted cheese creamy. No distinct taste or mouthfeel.

  • Even better when real, red tomatoes are in season and you put slices on top of that cheesy goodness before broiling.

  • This looks like the perfect Sunday night supper for me, paired with tomato or lentil soup. More of your recipes, please!

  • Another cheese topping for you to try – mix the grated cheddar& mayo with a tablespoon of mango chutney, sprinkle of cayenne pepper & black pepper & then put it back under the grill

  • Thank you, Sarah! These are the kind of recipes I treasure these days. No more hours of prep beforehand unless I really feel like it (almost never). I love the no clean-up aspect, too! Chloe

  • Yum!

  • Ultimate comfort food. I’ve never used Mayo, always butter, but willing to experiment! Hope you get the extra TLC you need!

  • Oh, my mouth is watering at that after pic!

  • I’m always looking for a good quick dinner option for my 3 monsters when I have a lot of work to do.

    I imagine that this tastes like a hot cheese sandwich without meat. But it looks like pizza! Nice spin on the classic grilled cheese. I put dried mustard on my shopping list so I can try this and serve it with some salad.

    Thank you for the wonderful recipe filled with warm comforting memories. 🙂

  • I am going to make these right now!

  • Thank you for recipe, I’ve got it all ready in the fridge for tonight with tomato soup!

  • Yum! Looking forward to making these. Thank you so much.

  • I had my first cheese toastie in London last month. Where has this been all my life?

  • Looks divine, and I can’t wait to try it!

  • Cheese toastie and tomato soup? A favorite combo. Dinner solved. Thanks for this Sarah!

  • Mmmmmm

    My cheese toasties are:
    Thick slice of Brie
    Scant Italian herbs (dried)
    Serve with soup.

    Gonna make yours NOW! Love mustard & cheddar!

    Thank you!

  • This looks like it delivers on everything it promises. Wishing you comfort and peace.

  • I have made something similar for hearty appetizers. Use the rye or pumpernickel Pepperidge Farm mini-loaves that you see in grocery stores around the holidays. Embellish the cheese mixture with diced bell pepper if you wish. Toast this thin bread only lightly first under the broiler so that the result isn’t too crunchy. Thanks for the reminder that I can eat it any time. Yum!

  • I must be living under a rock! These look amazing. I’ve never had one! I love the idea of on a bed of spinach (we love spinach in this house) or a thin slice of tomato on top. Yum!

  • This is my kind of cooking 🙂

  • I learned to do similar but with a beaten egg mixed with the cheese. Very puffy…

  • Looks so great! Can’t wait to try. Thanks for sending….


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