Here's how to turn easy comfort food into a gastro miracle with a few easy tweaks

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Image: 7 cheese on toast game-changers

Photograph: thefoodcharlatan.com

From snack to stack: savoury parmesan French toast with Hollandaise sauce

It's your favourite snack as you've never seen it before. Prepare to be amazed ...

Fig, peach and goat's cheese

If you're feeling like a total renegade, why not get some fruit involved with your cheese on toast? We know fig and goat's cheese are friends for life but blogger Natalie shows us how it's done with grilled peaches and honey butter.

 

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Croque monsieur

For a taste zat will tranpsort you to zee bustling streets of gay Paris, the croque monsieur is delicieuse. OK, so the trad version is technically cheese in toast: this genius take has cheese on the outside too and so for that we can forgive this recipe anything.

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Spicy pizza

How have we never thought of this before? It's like a pizza, but on bread. Steve Jones replaces his tomato base with hot sauce, which is rather genius. We would also highly reccommend a handful of chorizo slices on top for extra luxury.

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pizza bread

Photograph: 5zlotychef.blogspot

 

Beetroot and brie

Creamy brie, earthy tangy beetroot, honey and garlic: what's not to like about that flavour combo? Love Beetroot might be biased, but they're definitely not wrong.

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Beetroot and brie

Photograph: lovebeetroot.com

 

Anchovies and olives

Stephen Emms at the Kentishtowner gives a slice of granary toast a rustic Italian makeover with a handful of black olives and some humble tinned anchovies. That's a dream back-of-the-cupboard snack, right there.

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ahcovies

Photograph: kentishtowner.com

 

Parmesan french toast with hollandaise

Woah there. Did somebody say savoury french toast? With cheese? Covered in a thick butter sauce? Cheese on toast just got turned into a whole meal.

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parmesan hollandsaise

Photograph: thefoodcharlatan.com

But if you're still a purist at heart (or all you've got is cheddar and Hovis) the Royal Society of Chemistry and the British Cheese Board (yes, that's a real board) have come up with a scientific equation for the perfect cheese on toast.

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According to these guys, you take 50g of sliced hard cheese, whack it on top of 10mm thick white bread. It goes under your grill for four minutes, at a temperature of 115C, with the cheese 18cm from the grill. 

 

That's all very well, but what about the Lea and Perrins? Does it go on before or after grilling? Are any other condiments acceptable to the true purist? 

We want to know how you have yours. Go on, educate us!