How to Make Cheese on Toast

Bringing you the skill of making nourishing quick-feast cheese on toast from Love Food’s “How to Make” range.



Serves 2

2 medium wholemeal slices of bread from a standard size loaf OR 4 small slices from a small loaf

A little low fat spread (optional)

50g cheese grated (of your preference)

2 tsp mustard (of your preference)

2 splashes of Worcester sauce

1/2 tsp fat free or very low fat natural yoghurt

Dawn: I adore cheese on toast! Whether it’s a quick Saturday lunchtime meal you’re after before heading off to do what you have lined up to do or simply a treat eaten snuggled up, cheese on toast is heavenly and moreish. It’s a firm favourite on a cold winter’s night as a quick, ‘feel good’ supper and proves itself to be a real ‘comfort food’ snack to cuddle up with any time of the year, too. 


  • Light the oven grill to a medium heat. Place the bread on the wire rack and grill lightly on both sides, keeping a watchful eye on this so neither side of the bread burns. When one side is the golden brown you like, simply turn the bread over and grill the other side until that, too, is the golden brown colour you like.
  • While the bread is toasting under the grill, place the grated cheese, mustard, Worcester sauce and yoghurt in a small basin, and roughly mix together.

Dawn: I’ve used dijon mustard here but you can use whatever you have in at home. In fact, if you haven’t any mustard or Worcester sauce in your kitchen cupboards, then the cheese and yoghurt will be a tasty treat, too. I’ve also been known to add a spoon of pickle to the cheese that I’ve just happened to find ‘hiding’ in the fridge and adding such makes a tangy alternative to mustard, too.

  • When the bread is toasted on both sides, remove from the grill rack and spread the cheese mixture equally and even over the bread slices.
  • Return the bread to the rack and place under the medium heat grill. Grill until the cheese has melted and bubbles start to appear in it. Be careful not to leave the grill unattended as it’s very easy and quick to burn the cheese.
  • Serve on warm plates.

Dawn: A simple, easy and tasty lunch or supper that we can all make at home for a few pence. Happy toasting!

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Potato Bread


Top of the mornin ‘to you! It’s St Patrick’s Day! And what a fabulous feeling it must be in Dublin this morning! A certain Mr O’Driscoll may be quite excused a few glasses of the ‘Black Stuff ‘on his retirement; and what a way to go out!

Dawn: I haven’t the slightest idea what you are talking about!

Andrew: A few episodes of Father Ted and you will catch up!


Serves 4

2 lb potatoes, peeled and sliced
1 Egg, beaten
100g butter
3 tbsp flour
1.5 tbsp chopped parsley
1.5 tbsp chopped chives
1.5 tbsp chopped lemon thyme
A splash of milk
Salt and pepper
Seasoned flour
Bacon fat or butter


  • Boil the potatoes and mash straight away.
  • Add the egg, butter, flour and herbs and mix well.
  • Season with plenty of salt and pepper, adding a few drops of  milk if the mixture is too stiff.
  • Shape into a  2cm thick  circle and then cut into eight pieces.
  • Dip in seasoned flour.
  • Fry in bacon fat or melted butter on a gentle heat.
  • Cook the ‘bread’ until crusty and golden on one side and then flip over and cook on the other side 4-5 minutes on each side will do.
  • Can be served hot with a knob of butter melting on top, or cold.
  • Whichever option, a touch of the black stuff is a great idea!

Dawn: Sounds a lovely dish!

Andrew: Indeed it is! 

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American Deli-Style Sandwich

20140218_143020Remember those limp sandwiches from your school days?  A bit of fish paste? Tomato that had soaked your bread overnight and fell apart in your hands, inadvertently ruining your Club biscuit in the process! The American Deli has changed all that! Here is a meal in itself.

Dawn: It looks well laden to me!

Andrew: Sure does! Salad, meat, colour and flavour to spare.


Serves 2

4 slices of bread of your choice, buttered

6 mini chicken fillets

A good handful of rocket

One large tomato, cut into 1/2 cm slices

One red onion cut into rings

Salt, pepper and vinegar to season

Mayonnaise or pesto sauce for flavour

Your choice of pickles


  • In a large frying pan, heat a teaspoon of olive oil and fry the mini fillets on a medium heat for 5 minutes on each side until golden on both sides. Check they are thoroughly cooked.
  • Spread a little pesto on the lower slice of bread and some mayonnaise on the upper slice.
  • Assemble the sandwich by placing rocket leaves on the bottom slice of bread.
  • Next, place the chicken on top, three per sandwich.
  • Top with tomato slices, rings of raw red onion, and season to taste.
  • Place your top slice of bread onto the small mountain of ingredients and slice in two at an angle, exposing the colours and textures inside.
  • Serve with pickles of your choice, and fries, or sweet potato wedges for a healthier option.

Dawn: That is a very filling lunch Andrew.

Andrew: It is Dawn, and a perfect lunch for a busy worker to keep them going all afternoon.

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