Hy’s Cheese Toast
Forever ago, when I was at art college, the school cafeteria sold thick slabs of cheese toast for a dollar. It was about all I could afford, which was convenient because it was also what I loved the most. Open faced grilled cheese. It reminded me of my mom’s tuna melts, minus the tuna, and my grandma’s hot dog melts on hamburger buns that would go all crackly in the oven. Cheese toast is perhaps as comforting as it’s possible to get. It doesn’t seem like the sort of thing you need a recipe for – and yet it’s so much more than just cheese on toast.
Hy’s steakhouses are known for their old-school cheese toast. Again, it’s about all I can afford – and also mostly what I want. It arrives in linen-lined silver baskets and tastes the same wherever you go – they’ve had their formula since 1955, which is evident in the ingredient list: soft butter, grated cheese, Worcestershire. They add a pinch of white pepper, too.
Really, the secret is in the butter-cheese mix. The original recipe calls for Grana Padano, Swiss and orange cheddar; I used Parm, aged Gouda and old orange cheddar. It seems to me the sort of thing you could use up those cheese ends in the fridge for – with a glug (not too much) of Worcestershire for nostalgia’s sake. And to make a perfect pairing with a spicy Caesar. You’ll need some nice, slightly squidgy white bread too – I had a couple of Julia Child’s sandwich loaves on my countertop, which is I think why inspiration struck.
And because it’s fast – you could do it in the toaster oven, one at a time, and keep the cheese mixture in the fridge for future toasts – the timing is perfect if you want to heat up a pot of tomato soup on the stove. This is my plan at the first opportunity that arises.
Hy’s Cheese Toast
AuthorJulie
Preheat the broiler. Place the bread slices on a baking sheet and toast them in the oven for 5-10 minutes, or until golden.
Meanwhile, stir together the butter, cheeses and Worcestershire. Take the toasted bread out of the oven, flip them over, and spread the butter-cheese mixture thickly over the untoasted side. Return to the oven for another 5-10 minutes, until the cheese is bubbly and the toast is golden around the edges.
Cut into whatever sized pieces you like and serve immediately. Serves 4.
Ingredients
Directions
Preheat the broiler. Place the bread slices on a baking sheet and toast them in the oven for 5-10 minutes, or until golden.
Meanwhile, stir together the butter, cheeses and Worcestershire. Take the toasted bread out of the oven, flip them over, and spread the butter-cheese mixture thickly over the untoasted side. Return to the oven for another 5-10 minutes, until the cheese is bubbly and the toast is golden around the edges.
Cut into whatever sized pieces you like and serve immediately. Serves 4.
Suggestion: add chopped, raw bacon and some horseradish. In the oven, the bacon cooks and the fat fries the bread. SO good. http://www.jennifermurch.com/2015/02/cheesy-bacon-toasts.html
“Serves four”?
Ba ha ha!
Ahem.
Umm, you’re right. I would never polish off the lot all by myself.
Help. I am a ludite but do enjoy your blog and Instagram posts everyday. Today, Instagram made me sign up and now I can not get past them/the photo to see what you are saying about the photo. My usual techies, my kids, are not with me. Thanks.
Why have I not seen this recipe cross my feed before? (Feed, ha, no pun intended) Now I need to make chocolate macaroon nests AND cheese toast. 🙂
Thanks very much for this. Hy’s at home!
I’m not sure where that recipe comes from but the Hy’s I used to work at in Winnipeg used cheese in a can. I don’t remember the name of it but it came in huge tins as they served so much of the cheese toast.
Almost. Here is the recipe from Alberta Culinaire May 2022.
4 slices white bread
3/4 c. Soft butter
1/4 c. Grand padano
1/4 c. Swiss
1 c. Cheddar
1/4 tsp. White pepper
1 tsp. Worcestershire
Whip butter in mixer.
Add the rest and mix until blended.
Broil one side of bread. Remove and cool.
Spread mixture on untoasted side.
Broil until golden brown.