Luxurious cheese on toast

Luxurious cheese on toast

Breakfast: Morning, Noon & Night
Danielle Wood

This is my all-time favourite ‘on toast’ light meal or weekend breakfast. I used to have competitions with my brother to see who could make the best ever cheese on toast. This is my winning version after making some slight alterations through the years.


Quantity Ingredient
70g butter
3 tablespoons plain flour
500ml whole milk
8 rashers smoked pancetta
50g hard mozzarella, grated
150g mature cheddar, grated
freshly ground black pepper
4 thick slices granary bread
2 tablespoons dijon mustard
tomato ketchup, to taste
1 tablespoon parsley, finely chopped, to serve


  1. First make a white sauce by melting 50 g of the butter in a saucepan over a medium heat. Mix in the flour and cook for 3 minutes, stirring occasionally to prevent the roux from sticking to the pan. Slowing whisk in the milk and bring to a simmer, then stir constantly for 5 minutes until you have a smooth, thick sauce. If it goes a bit lumpy use your whisk to stir it until the lumps disappear.
  2. Meanwhile, cook the pancetta under a hot grill for around 2 minutes each side until it is nice and crispy. Remove from the grill when done and set aside, but keep the grill on.
  3. Add both cheeses to the sauce, season with salt and pepper, and stir to combine. Once the cheese has melted, put the bread under the hot grill. It is important that you toast your bread on one side before you add the cheese. I feel this is a vital step: if you forget, you’ll be left with a wobbly bit of bread that doesn’t stand up to the gooey cheese. Disappointing.
  4. When toasted on one side, remove from the grill and turn the slices over. Spread half a tablespoon of mustard on to each slice, then squirt on some ketchup and spread it over the mustard. Lay 2 rashers of pancetta on top of each piece and then spoon over the cheese sauce. Return to the grill and cook until golden and bubbling.
  5. Serve up your luxurious cheese on toast with a sprinkling of parsley.
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