The Ultimate Low Carb Cheese on Toast
Back in my pre-low carb days when I was making my own sourdough (and struggling with my waistline), one of my favourite quick meals was grilled cheese on toast. There’s something so comforting about oozy cheese with a few crispy bits around the edges.
It had been years since I’d indulged in anything ‘on toast’. So you can imagine how excited I was when I perfected my Low Carb Broccoli Bread and realized that cheese on toast could actually be a healthy option for a lunch or simple supper. So here’s my ultimate Low Carb Cheese on Toast recipe. Enjoy!
I like to use a combo of Swiss gruyere and emmental, but any good melting cheese like cheddar will be delicious.
enough for: 1
takes: 15 minutes
1 handful grated gruyere
1 handful grated emmental
2 tablespoons mayonnaise
1 slice broccoli bread or sourdough
salad leaves, to serve
1. Preheat your overhead grill (broiler) on the highest heat.
2. In a medium bowl combine grated cheese with mayo.
3. Place bread on an oven-proof baking tray or sheet (lined with foil for easier cleanup). Press cheese mixture on top of the bread, spreading it out onto the edges so they don’t burn.
4. Place your prepared bread under the grill and leave until the topping is all melted and browned in places.
5. Scatter with salad leaves and serve with lashings of black pepper.
Variations
carb-lovers – use your favourite carb-based bread.
hot! – add in a small finely chopped fresh red chilli.
different cheese – any melting cheese will work like cheddar, mozzarella, swiss cheese, raclette, even parmesan.
no mayo – you can use sour cream, melted butter or even regular cream but mayo is my fave.
carnivore – add some diced cooked bacon or chorizo.
Waste Avoidance Strategy
cheese – most hard and melting cheeses will keep for weeks wrapped in waxed paper or baking paper and stored in an airtight container (or sealed ziplock bag) in the fridge. If you need to store for longer cheese can be frozen.
mayonnaise – unopened in pantry or in fridge once opened.
broccoli bread or sourdough – freeze it.
salad leaves – are highly perishable. My first path would be to use them for another meal (salad for breakfast!) but if that isn’t possible you can pop them in the freezer. They will wilt down but can then be used anywhere you’d use wilted greens. At least this way they wont go slimey.
Prepare Ahead
No! Best when freshly made so you have all that oozy cheesey goodness.
Add to my Old Favourite Recipes
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