Cheese Toastie vs Grilled Cheese

Late one night while checking my facebook account I stumbled across a fan page for “cheese toasties” and felt a need to become a fan. I posed the age old debate the next day on Facebook and Twitter: cheese toastie vs grilled cheese, is there a difference? My blackberry rattled throughout the day in the kitchen with responses, some with strong conviction to the beloved cheese toastie those of us from my hometown of Decatur IL grew up with. What is this elusive toastie filled with cheese and why does it hold such a connection both with our youth and the town we called home? Is it an actual culinary term or is it just a form of solidarity for Decaturites who also boast of being the home of ADM, Staley (and their unique smells), the Chicago bears and even the DQ Blizzard capital of the world for a bit in during the 80’s?

While studying the culinary arts for many years, never did I find the term cheese toastie in the text of Gastronomique, Le Repertoire de la Cuisine, On Cooking or even James Beard’s many books. I have seen many menus in my career and only a few have listed a cheese toastie outside of Decatur rather grilled cheese seems ubiquitous on kid’s menus around the world.  As a Chef Instructor at the Le Cordon Bleu (CCA) in San Francisco my students would look at me cross eyed when I started lecturing on the finer points of the proper techniques and vernacular. I continue to take great pride when I can serve cheese toasties in fine dining restaurants and love spreading the word of velvety cheese encased in crispy golden brown, squishy bread goodness.

To me there is a stark difference between the “grilled cheese” and the “toastie.” Grilled cheese is usually made in a restaurant that has a high heat flat top grill. Two pieces of bread, usually utilized somewhere else in the menu, are sandwiched between the most kid friendly cheese in house (usually American). A puddle of a butter flavored, temperature stabilized oil is poured onto the griddle and the sandwich placed on top, cooked until brown and flipped into another puddle then smooshed down with a heavy spatula. The result is a semi soft around the edges sandwich with melted cheese in the middle and tasting like the griddle it cooked on. Not something to write home about.

The ethereal cheese toastie in my eyes begins with thinly sliced squishy white bread. Room temperature whole butter is spread in a delicate layer carefully covering every square inch of both sides of the bread before going over the heat. As for the cheese, while American is traditional and my personal favorite, I do love sharp cheddar, chihuahua or something really creamy and gooey like Rouge et Noir’s brie or Yellowbuck  Camembert on the occasion. One of my favorite dishes here at Niche is a smoked tomato - basil bisque with chive studded goat cheese toasties slathered with local artisan butter. A non-stick pan over medium heat sets the stage for gently placing the buttered bread down and allowing it to slowly crisp and become golden brown on the first side without pressing it down. Gently flip it over and season the top with salt and allow the other side to crisp. Medium heat will allow the cheese to melt slowly and bind both sides of the bread. From the pan, place the toastie on a cutting board and with a semi dull knife cut it in half. The semi dull knife will not only cut the bread but will pinch it, keeping the cheese where its supposed to be.

Maybe the cheese “toastie” is a term unique to Decatur like the way we pronounce  our main drag El Dorado or maybe Decatur is the genesis of a movement of warm cheese sandwichs that will spread through borders and time. Whatever label you want to put on it, the flavors and textures of 3 simple ingredients stirs warm memories from our past. Enjoy your “toastie”

Tags: cheese toastie, decatur, niche restaurant