Ingredients
6 slices thick white bread
2cm thick, frozen
200g butter
softened
100g grated parmesan cheese
cooking spray
Allergy Advice
Contains Dairy
Contains Gluten
Equipment
- 1 Frying pan
- 1 Mixing bowl
Instructions
- In a bowl mix the butter and parmesan cheese together until smooth and well combined.
- Spread a thick coating of the butter mixture on the bread (one side only).
- Return to the freezer. Place sheets of baking paper between layers of bread so they don’t stick together.
- Heat a frying pan to medium heat and spray with cooking spray.
- Put the cheese toast into the pan, butter side down and cook until the bread on the top side is defrosted and the face side is golden.
Notes
Tip
These slabs of bread have to be really thick so I suggest that you buy a milk block loaf and cut your own slices.
Tip
You will need to place sheets of baking paper between layers of bread in the freezer so they don’t stick together.
Tip
I used the processed powdery type grated parmesan cheese that you find with the pasta sauces at the supermarket.
Tip
Freezing the bread initially and then re-freezing it before cooking is an essential part of making sure this cheesey bread tastes authentic. If you skip either step the bread may burn and the end product won’t work.
Tip
I used a non-stick pan for this recipe. If you oil the pan with anything other than a neutral flavoured cooking spray it will affect the taste.
Storage
Can be frozen before cooking and served up later as a quick snack.
