cheese on toast

As well as the good quality cheese, it is recommended that you use a fresh tomato, decent sliced bread, and some Lea & Perrins' Worcestershire Sauce 
 use the grill. .

So, heat the grill to a medium heat . never overheat cheese.

  Meanwhile, slice the cheese into thickish slices.  About 8 slices are usually needed for 2 slices of bread (although, obviously, it depends on the relative sizes of the block of cheese and the slices of bread).  

   

Then slice the tomatoes into slices,

 

- Make the toast go brown

Once the grill has heated up sufficiently, place the bread in the middle of the baking tray and place directly under the grill , the closer the better (although obviously not too close).     aldi

when both sides are toasted  place the cheese on the toast totally cover it with cheese.,  

medium flame on the grill.  !  golden brown!  done as wanker says on hells whatsitsname

 

Once a gorgeous golden brown colour, remove from under the grill again, and distribute the sliced tomatoes evenly over the cheese on toast.  Finally, a few grinds of the old pepper mill over the top (to taste).  Put it back under the grill for a minute to warm, but not cook, the tomatoes (as we all know that cooked tomatoes have enough latent heat to power a small African village for several months).    Allow the cheese on toast to cool slightly, and then serve.

There are many additions that can be made to the basic cheese on toast recipé.  For example, by adding chopped onion at the putting the cheese on the half-toast, half-bread stage, or by adding chopped ham, or by putting a slice of ham underneath the cheese, or by putting lots of chopped things on there.  It's really  up to you.  If you can do the cheese and tomato combo, then perhaps push yourself by trying one of the crazy suggestions above.  And then, finally, people might start to respect you.  But not want to come near you.  (Because of the onion breath.)  You can also add various condiments, such as tomato ketchup, brown sauce, or pickle.  But back to the simple recipé - it's time to eat...