Cheese toasties are ‘100 times better’ with one unexpected ingredient

When you’re short on meal ideas, you can’t beat pulling out a toastie maker for a warm sandwich.

To elevate your cheese toastie, sandwich lovers have been revealing the ‘unlikely’ ingredient you should apply to the outside to achieve extra crispiness.

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Pledging never to return to butter, one user wrote on Reddit: “I finally tried mayonnaise on my bread for grilled cheese and I’m never going back. I have read here and there to use mayo instead of butter to cook grilled cheese for a bit and I thought that it sounded gross. Oh man, it was a game-changer.

“The bread cooks better, the colour is nicer, it just makes a better sandwich all around. Last night, I made a garlic mayo that I put on the bread for extra flavour. I’m never going back to butter!”

Responding to their post, one user offered yet another technique to enhance the comfort food, suggesting: “Try this: Apply your mayo spread as you normally would and grate Parmesan (the good stuff not the pre-grated crud) over the sandwich.

“Pat it in to ensure it sticks. Lay that side down on the pan first and then grate more over the top. Go ahead and try it. You’ll have the crispiest crust on the outside and add a satisfying crunch to the bite.”

Another user commented: “Mayo does get you that nice brown, but we do grilled cheese in the oven now and 10/10 never going back.”

A third user commented: “A trick I learned long ago, if you want fried fish without the added fat from the oil, fry in fat-free mayonnaise. Sounds weird, works excellently.”

Another user remarked: “I learnt this from a Stephen King novel. I am not American, but he described the recipe in one of his books and I tried it. It was good, albeit extremely unhealthy.”

Nevertheless, remaining loyal to butter, a final user stated: “So I have tried it that way and it’s good, but I do prefer the taste of butter.

“My go to now is Arnold healthnut bread, butter on the outside of both slices, Hellman’s mayo on the inside, two and a half slices of Swiss cheese and one whole bulb of black garlic cut into slices.

“I put it in the panini maker and it’s done when I can hear the cheese sizzle as it oozes out. I top it with some flaky salt to finish it off. It is magic.”