Cheese Toast
Cheese toast is one of those things that should be foolproof, but somehow there’s a big difference between “meh” cheese toast and “can’t-stop-eating-it” cheese toast. And since feeding a family means constantly walking the line between quick and easy and actually enjoyable, this cheese toast recipe is here to save the day!
My secret? Mayo instead of butter. Yep, I said it. I know some of you are giving me a side-eye right now, but this is what takes cheese toast from good to GREAT. It crisps up the sandwich bread, makes the cheese melt, and doesn’t really taste like mayo (so don’t come for me). Add a little garlic powder, and you have the best toast evah.
How to make Cheese Toast in the oven
For detailed step-by-step instructions, be sure to check out the full recipe in the recipe card at the bottom of the page.
Sprinkle with dried parsley or Italian seasoning and serve immediately.
Cheese Toast Recipe
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Equipment
Ingredients
- 16 slices of sandwich bread
- 3 cups shredded cheese cheddar, mozzarella, or a mix
- ¾ cup mayonnaise
- 1 teaspoon garlic powder optional, for extra flavor
- 1 teaspoon dried parsley or Italian seasoning optional, for garnish
Instructions
- Preheat your oven to 350°F (175°C) or turn on the broiler for a crispier toast.
- In a small bowl, mix ¾ cup mayonnaise, and 1 teaspoon garlic powder if using, until smooth and well combined.
- Grab 2 baking sheets and line each with parchment paper for easy cleanup. Place 8 slices of sandwich bread on each baking sheet, totaling 16 slices.
- Use a spoon or spatula to spread the mayo mixture evenly on one side of each slice of bread, ensuring full coverage.
- Sprinkle about 3 tablespoons of shredded cheese (from 3 cups total) evenly over the mayo mixture on each slice of bread, spreading it to the edges.
- Place the first baking sheet in the oven and bake for 5-7 minutes, or until the cheese is melted and bubbly. If you prefer a crispier top, broil the bread on the middle rack for 1-2 minutes, watching closely to prevent burning. Remove the first batch and repeat with the second baking sheet.
- Sprinkle with dried parsley or Italian seasoning and serve immediately.
Notes
- Use Thick Bread: If your bread is too thin it’ll crisp up too much and you’ll basically have a cheese cracker. Go for thick slices!
- Pile That Cheese High: No one’s ever said “wow, this cheese toast has too much cheese”. Pile that shredded goodness high. The more cheese, the better the melt, the happier your kids. Science.
- Mayo the Bottoms for Extra Crisp: Spread some mayo on the bottom of the bread before putting it on the baking sheet. It helps the underside brown and get extra toasty without drying out.
- Grate the Cheese: Some people swear by using sliced cheese, but I swear by grating it. Grated cheese melts in layers, covering the bread evenly and creating a light-but-gooey texture.
- Skip the Pre-Grated Cheese: Pre-shredded cheese is coated in anti-caking agents (aka the stuff that keeps it from clumping in the bag), which stops it from melting as smoothly. If you want that perfect melty cheese pull, take the extra minute to grate your own.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
If you try this easy Cheese Toast recipe or any other of my recipes on Meal Planning blueprints, then don’t forget to rate the recipe and leave a comment below! I read all the comments and respond!
Serving Ideas
Cheese toast is great all by itself (because duh, melted cheese on bread!), but if you want to make it part of a full meal, here are some pairings.
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Soups & Stews
- Slow Cooker Lentil Ham Soup
- Slow Cooker Lentil Stew
- Slow Cooker Chicken Stew
- Classic Tomato Soup
Pasta
- Baked Rigatoni
- Hidden Veggie Mac & Cheese (because there’s no such thing as too much cheese)
- Spaghetti with Marinara or Alfredo
- Baked Ziti
Proteins
How to store & reheat Cheese Toast
- Refrigerator: First things first, let the toast cool completely before storing. Remember that trapping steam will make it soggy, and nobody likes soggy toast! Once cooled, place it in an airtight container or zip-top bag and store it in the fridge for up to 3 days.
- Freezer: Cheese toast actually freezes really well! To prevent the slices from sticking together, place a piece of parchment paper between each one, then pop them into a freezer-safe bag. They’ll keep for up to 2 months.
Reheating:
- In the Oven: Preheat to 375°F and place the toast directly on the oven rack or a baking sheet. Let it heat up for about 5-7 minutes until the cheese is bubbly again.
- In the Air Fryer: Set the air fryer to 350°F and pop in your cheese toast for 2-3 minutes.
- From Frozen: No need to thaw—just go straight from freezer to oven. Bake at 375°F for seven to ten minutes, or air fry at 350°F for about 4-5 minutes.
Tip: Avoid the microwave unless you enjoy chewy bread. If you must use it, do short bursts and finish in the oven or toaster oven to bring back the crisp.
Getting ready to make your Cheese Toast and Baked Rigatoni for dinner! Printed the recipes along with a few cookie recipes, but every recipe has the never lose this recipe message on the printed recipe. Is there a way that the never lose message could go somewhere else? It uses more ink and paper. It is convenient but just in the wrong place. My first time at your site and I love your recipes!!!!
Thanks for brining that to my attention! That is annoying! Let me look into it and see if I can figure out how to make it not show. Hope you enjoyed!!