When my son was small he asked me to make “cheese girls.” We soon figured out he didn’t mean grilled cheese but rather the cheese toasts I used to make in the oven as a snack. The name has stuck to this day. These cheese toasts with pickle from Nigel Slater’s Real Fast Food cook book (affiliate link) are a different version of the ones I made years ago. They’re even easier as the oven is not required plus their flavor is more complex thanks to the very British addition of some pickle or chutney to contrast with the gooey cheese.
In the cookbook Nigel talks about how as a finicky child his father could usually satisfy his appetite with this simple meal. He would brown some sliced green onion in a bit of butter and add a handful of grated cheddar cheese to the pan. The molten mixture was poured over English muffins that had been spread with a tangy pickle.
Bready Things is the theme of this week’s I Heart Cooking Clubs challenge, and while I was unable to find English muffins, I made do with the sandwich flats which seem to be catching on in Spanish grocery stores. Any bread you like that toasts well will work for this.
This simple snack has been our go to for the last week. We’ve tried them plain with just the cheese and also with chopped pickle, jalapeno relish, pickle slices and a quick apple chutney. The last two were our favorites but we also like the plain version with the subtle bite from the green onions.
I made the chutney by chopping up an apple and stewing it along with a handful of raisins in a bit of water and white balsamic vinegar. The only seasoning was a pinch of salt and a couple grinds of black pepper. Nothing fancy, but it went well with the cheese.
If you sort through the condiments in your fridge I’m sure you’ll find something that will work for your cheese toasts with pickle. What will you choose?
- 2 English muffins or sandwich flats, split and toasted
- 2 - 3 green onions, white part sliced
- 1 tablespoon butter
- 2 cups grated cheese, preferably cheddar or your favorite mix
- sliced pickles, chutney or other appealing condiment to spread on the muffins
- While the bread is toasting, melt the butter in a small skillet and saute the green onions over medium heat until without overly browning the butter.
- Add the cheese and reduce the heat to low.
- Prepare the muffins with your choice of toppings (or leave plain)
- Spread with the molten cheese and eat as soon as you can without burning your mouth
Not only are these a satisfying snack they’re very filling and are a good choice for pairing with a soup or salad for a quick meal.
Try them with this vegetarian onion soup.