It’s hard to think of a more saliva-inducing image than that of stringy cheese thinning out as the crisped bread of a cheese toastie is gently pulled apart.
You can taste the salty softness, feel the chewy tackiness of the cheddar, hear the crunch of the bread and feel the oil on your fingers as all the joy in the world is wrapped into one bite.
Somehow, though, getting it right in your own kitchen seems something of a challenge – from the bread sticking to the toaster despite how much you buttered it, to the burned edges of blackened cheese.
But, scientists have come to the rescue to end all your woes. Working with Branston Pickle (the key ingredient in any cheese sarnie if we say so ourselves), and Grill My Cheese, experts have revealed the formula for the perfect cheese toastie.
And here it is:
((100g x (HQ+GMC + ADD)) + (1.5cm BSS x (2DO + 1tspBR)) over PHFP (T x 3M/ES)
What? Us too.
Thankfully, it’s also been broken down into what we call… English.
Bread: Sourdough or two-day-old bread
Bread thickness: 1.5cm
Butter: the outside of the bread
Cheese: top notch, grated mature cheddar
Condiment: Whichever you prefer, spread inside the bread to seal the deal
Tools: It doesn’t have to be a toasted sandwich machine- the hob is the best. Use a flat pan heated to 200 degrees Celsius.
Timing: Cook for three minutes on each side
Edward Otero from Branston’s Pickle told The Mirror: "There is a real art to the great British toastie and coming up with a fool proof formula helps ensure that the snack gets the respect it deserves.”