British Cheese Toast Recipe

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British Cheese Toast

Jane Manookin


My friend, Mandy, spent part of her childhood living in Great Britain. One of the loves we share is good food. She introduced these to me at one of our Ladies Movie Nights. They were made with rye bread and, even though I don't like caraway seeds, they became an instant favorite! I've tweaked it a bit, and Mandy and I have been discussing other experiments with the basic recipe.

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10 Min
20 Min


9 slice
rye or pumpernickel cocktail bread. (2x2x.25")
1/4 c
1-2 tsp
worchestershire sauce
black pepper, to taste
1/2 tsp
spicy brown mustard, optional
3/4 c
grated cheeses (cheddar, colby, monterey jack, asadero)
9 slice


1Preheat oven to 400 degrees. On an ungreased baking sheet, lay the bread slices side by side.
2in a small mixing bowl, mix mayo, Worchestershire, mustard, and pepper. Add cheese and mix until thoroughly coated.
3Place one slice of zucchini on each slice of bread. (I hide a couple shreads of cheese under the squash to help it stick.)
4Spread cheese mixture on top, being sure to cover bread all the way to the corners. (The first time I made this, I just put a dollop in the middle. It tasted great, but corners of the bread got really crunchy.)
5Bake for 15-20 minutes, until cheese is melted and bubbly. Serve hot or cold.
6Other possible add-ins with which to experiment:
chopped crab meat
chopped salad shrimp
chopped green onions

About this Recipe

Course/Dish: Cheese Appetizers
Main Ingredient: Bread
Regional Style: English
Dietary Needs: Low Carb
Other Tag: Quick & Easy