My passion for meltability and cheese toasties knows no bounds. I’m so passionate about this topic that my brother, Sam, has a secret signal (a slow stamp on my toes) to let me know when I’ve dived too deep into the topic during polite conversation. Usually, it’s when I start pontificating on the perfect pH for cheese melting. Fear not, I promise not to take you down that rabbit hole here.

I know I am not alone in my adoration for cheese toasties. It seems like everyone has their own tricks, hacks and holy grail methods to get the perfect ooze and sizzle.

My philosophy is that cheese toasties are not about being overly fancy nor are they about holding back (slather that butter on!). They’re about understanding your chosen cheese’s behaviour and personality to avoid disappointment and reach melted happiness.

Essentially, various cheeses behave differently when they melt. Some ooze, some crisp up, some become stringy, while others turn silky or split only to leave a disappointing pile of oil. Ergo, the type of melt profoundly impacts your toastie experience.

Cheeses also have their own individual personality and flavour, so my number one tip for toastie perfection is to mix-and-match two or more cheeses for the best behaved, most delicious creation. Here are my top 10, with the meltiest first.

Top 10 cheese styles for toasties

The golden rules (pun intended)

BREAD

For a sandwich press toastie, I love a dense sourdough. And here is a true toastie secret – always use day-old bread for extra crunch.

There is a time and place for white bread and, in my book, a cheese toastie is just such an occasion, because it provides a nice, neutral base to build from. Occasionally, I use Japanese milk bread with pleasing results. Just make sure your slices are not too thin or they won’t be able to handle the fillings.

PREPARATION

• Grate your cheese to ensure more even and quicker melting. Grating from a block will always taste better than pre-shredded cheese, which often has additives.
• If you’re using more than one cheese, mix them together in a bowl before building your toastie.
• Add more cheese than you think you need. A thick layer cheese to both sides of the bread ensures cheesy goodness in every bite. We’re talking around 60g per toastie.
• Room temperature cheese is ideal.

TIPS FOR SUPPORTING A CRUNCHY EXTERIOR CRUST

(because this is an essential part of toastie anatomy)

• Make sure your butter is soft and at room temperature so it can spread easily on the bread. Slather it from edge-to-edge – no scrimping. I am a mad fan of buttering both the inside and outside of the bread and I don’t think its overly indulgent.

• Do not be shy about the amount of butter you use. Obviously, I am biased in thinking that quality butter tastes better (we use French cultured butter as it has a higher melting point and is delicious).

• As a butter alternative, grapeseed oil yields pleasingly crispy results.

Side note: A polarising replacement for butter, shared by a moderate proportion of cheese toastie lovers, is mayonnaise. This small but vocal faction claim it doesn’t burn as quickly as butter and is richer in taste. I feel it’s only fair to mention this, but it’s not my personal preference, as I don’t like the aftertaste.

COOKING APPARATUS TIPS

Sandwich press: My hottest tip is to flip your toastie over halfway through the cooking process if using a press. And, if you want to take things further, rotate it 180 degrees. This ensures even meltability. Cooking time is usually around 3–4 minutes each side.

Jaffle: Avoid overstuffing with fillings to prevent spilling carnage, and frustrating cleaning situations.

Stovetop and frypan: I’m a fan of the open sandwich approach: two slices of buttered bread, cheese on each slice, placed simultaneously (cheese side up) in the heated frypan. Cover with a lid for a few minutes to encourage melting. Once the cheese is mostly melted, remove the lid, add the fillings, sandwich together and press down with a weight (ie. can) for the final minutes of cooking.

Remember for all methods the motto is low and slow.

FINAL EMBELLISHMENTS

• Don’t be weird and cut straight down the middle. Cutting on the diagonal is the only way to sever your toastie.
• Finish your creation with a sprinkling of some flaky, flaky sea salt just before serving for that extra crunch factor.

PIMPING UP POSSIBILITIES

• Give your sourdough a garlicky hit by rubbing with a raw clove before applying the butter, or opt for a compound herb, garlic or anchovy butter.
• Spice things up by adding chopped jalapeños.
• On a cold day, dip your toastie in a hot bowl of tomato soup.
• Finely chopped leeks go well with cheddar and Alpine cheeses adding a lovely, sweet onion flavour.

15 filling combinations to make your heart melt

• Cheddar, comte/gruyere, leeks; for the leeks you can saute a big batch, or just finely chop raw leeks, as they also do the trick. Spring onions are an optional addition.
• Mozzarella, gruyere and kimchi, with side of kimchi juice or hot sauce for dipping
• Left over roast chicken, pickled chilli, cheddar, alpine cheese
• Comte, manchego, fresh mozzarella, pickled white onion, garlic
• Comte, emmental, bechamel sauce, ham
• Ham off the bone, alpine cheese, Dijon mustard (classic combo) with a side of cornichons
• Taleggio, sauteed mushrooms with eschalot (French shallot) and thyme, plus truffle oil to finish
• Asiago, roasted red peppers, olive tapenade, finished with fresh rocket on top once toasted
• Raclette, prosciutto, sage
• Camembert with fig jam
• Camembert with kimchi
• Gruyere/comte, caramelised onion jam, provolone
• Cheddar, mozzarella, ’nduja, with fresh rocket for serving
• Mozzarella and comte jaffle, with a side of tomato soup for dipping
• Emmental, pulled pork, pickles

Ellie Studd is the co-author of The Best Things in Life are Cheese, published by Plum, RRP $44.99. Photography by Lauren Bamford. Buy now