It’s winter. Winter in our house means soup. Soup needs bread. The best bread for soup is Sizzler’s Cheese Toast. The best cheese toast is the stuff you make at home. Here’s a handy guide to making Sizzler’s Cheese Toast at home.
I was a Sizzler employee for some 16 months and gleaned some little bits and pieces of information that will make emulating the trademark toast possible (though it’s never quite as good).
I took these photos with my iPhone so they’re a bit grainy.
- Frozen thick cut bread – and I mean really thick cut… doorstop style
- Enough butter – softened but not melted to put a 2mm thick spread on each piece of bread you intend to cook (Sizzler’s website says they use margarine).
- Parmesan Cheese (quantity depends on how cheesy you like things). I used 200g of powdered Parmesan with 500g of butter. You can also make acceptable “pan bread” by skipping the cheese, if you don’t like Parmesan.
- A frypan heated to around 160 degrees
- Keep the bread frozen at all times prior to cooking – this is seriously important.
- Mix/beat/stir the Parmesan cheese into the butter until you have a smooth paste with an even texture.
- Spread the butter/cheese mix on the bread – and when done put it back in the freezer, you might think it’s a good idea to store them butter sides together in the freezer. It’s not. Your best bet is to separate them with greaseproof paper.
- Heat the fry pan – use either a non stick pan or a pan treated with some sort of cooking spray – oil and butter are out, they’ll throw out the balance. You want a moderate heat, the bread is thawing on the pan and you want the cheese to be a golden colour. I’ve settled on about 160 degrees on the electric frypan and three quarter power on the stove.
- Put the frozen bread spread side down on the pan.
- Cook the bread on one side until the uncooked side is thawed, squishy to touch, and slightly warm.
- Your cheesy toast should now be ready.
11 thoughts on “How to make Sizzler’s Cheese Toast”
This could perhaps be the most important post to ever grace your blog. Now, are we talking fresh parmesan or that cheaper sprinkly stuff?
I’ve never tried it with the real stuff – if you did it would need to be ground to a similar consistency to the cheap and nasty stuff.
I assume the nicer the cheese the nicer the taste.
Reminds me of the old adage about Thai restaurants. The worse the pun in their name, the worse the food.
Really? So I shouldn’t eat at Thai Pan?
Our local: Thai-namite. (Accompanied by a red chili with a fuse.)
I’m assuming Step 8 is because once you’ve had one slice you will really want another. (though, I’d probably start with making two, not repeating the whole process…)
Oh. My. Goodness. This is the food holy grail. Do you know how long I’ve been waiting for the secret to Sizzler Cheesy Toast???
A long time.
YESSS! I love these – ive been having to resort to eating the ready made ones in the supermarket – mind you they taste almost exactly the same.. but now I can make my own..
hey thanks for the sizzler bread recipe!!! i'll be sure to try!!!
Pingback: How to make Sizzler’s Cheese Toast (redux) → St. Eutychus
Lovee it!! ^^
Comments are closed.