Classic Cheddar Cheese Toast

Open-faced cheese toast has long been simple American comfort, especially when sharp cheddar melts under a hot broiler. This classic version butters thick bread with a touch of Dijon before the cheese turns golden and bubbly.

Serves 4 · 10 min prep · 5 min cook

Estimate for one serving

• 420 cal
• 18g protein
• 28g carbs
• 26g fat
• 3g fiber

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Ingredients

• 8 slices thick-cut sandwich bread
• 4 tbsp unsalted butter
• 2 cups shredded sharp cheddar cheese
• 2 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp chopped fresh chives

Instructions

1. 1Preheat the oven broiler to high and position a rack about 6 inches from the heat source. Line a large baking sheet with foil for easy cleanup.
2. 2Lay the bread slices in a single layer on the prepared sheet. Soften the butter slightly if needed so it spreads easily without tearing the bread.
3. 3Spread a thin, even layer of butter over one side of each bread slice, reaching all the way to the edges so the toast browns evenly.
4. 4Flip each slice and lightly brush the top side with a whisper of Dijon mustard for subtle tang that cuts the richness of the cheese.
5. 5In a small bowl, toss the shredded cheddar with garlic powder, salt, and black pepper until the seasonings coat the cheese evenly.
6. 6Pile the seasoned cheddar generously onto the mustard side of each bread slice, pressing lightly so it adheres and covers the surface completely.
7. 7Slide the baking sheet under the broiler. Broil for 2 to 4 minutes, watching constantly, until the cheese is fully melted, bubbling vigorously, and developing golden-brown spots.
8. 8Remove the sheet carefully. Let the toasts rest 1 minute so the cheese sets slightly and is easier to handle.
9. 9Sprinkle the chopped chives over the hot melted cheese for a fresh finish.
10. 10Transfer two slices to each plate and serve immediately while the bread is crisp underneath and the cheddar is still stretchy and molten.