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.
Ingredients
- 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
Directions
- 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.
- Repeat.
