Appenzeller Toast
Appenzeller Toast, sometimes known as Toast Williams, is made up of crispy bread, topped with salted butter and mustard, luscious melted cheese, a sweet and soft pear half and some crispy, salty smokey bacon. Easy peasy and as quick as a flash to make, using mostly store cupboard ingredients, this wonderful breakfast or lunch dish was the perfect meal when we got snowed in today!
The snow has been falling thick and fast for the past 24 hours, and although some may have ventured out, I took one look at the hilly, bendy road outside the house and decided that this was definitely a pyjama day! Charlotte, despite her knee injury, was back at work today, (luckily she can work from hoe either here or in London) and I was looking for something nice for lunch. Shopping was not an option but I remembered this delightful dish I had seen on Helvetic Kitchen. I knew I had all the ingredients – bread, butter, mustard, cheese, tin of pears and bacon – so I set to! It was wonderful – I loved the contrasting textures, and of course, the sweet and salty combination.
How to make Appenzeller Toast
This recipe is so easy you do not really need a recipe. I haven’t been specific about quantities, as these will depend on individual taste and how may people you are catering for.
Collect all our ingredients together:
- salted butter
- mustard – I used Senf – German mustard
- sliced bread
- cheese – I used Appenzeller but any cheese which melts well will work such as `Emmental, Gruyère or even Cheddar
- tinned pear halves
- streaky bacon, ideally smoked
How to make this delicious quick meal:
- Place the pear halves on kitchen paper to absorb any liquid and dry the tops.
- Mix the butter and mustard thoroughly.
- Spread each slice of bread with the mustard and butter mix
- Slice the cheese and cover each slice of bread. Alternatively you can grate the cheese or simply buy the cheese pre-cut into slices.
- Place a pear half in the centre of each slice of bread.
- Add 2 slices of bacon to each slice of bread in a ‘cross’ pattern to reflect the Swiss flag.
- Place on a baking tray.
- Bake in the centre of a pre-heated oven for 15 minutes or until the cheese has melted. Turn the oven over to grill mode for the final minute or two to crisp up the bacon.
- Serve immediately with some freshly ground black pepper.
ingredients 
1 Dry pear halves 
2 Mix butter and mustard 
3 Spread bread with mustard mix 
4 Cover bread with cheese 
5 Add a pear half to each slice of bread 
6 Add bacon in cross shape 
7 Transfer to baking dish 
8 Bake
Made this recipe?
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Appenzeller Toast
Appenzeller Toast, sometimes known as Toast Williams, is made up of crispy bread, topped with salted butter and mustard, luscious melted cheese, a sweet and soft pear half and some crispy, salty smokey bacon.
Makes – as many as you want!
Ingredients
Quantities below are per slice of bread – increase the quantities as necessary
- 10g – 15g mix of salted butter and mustard mix per slice of bread. I use Senf, German mustard. I use a 50:50 split. (See Recipe Notes)
- slices of bread
- 30g – 50g cheese, per slice of bread – I used Appenzeller but any cheese which melts well will work such as Emmental, Gruyère or even Cheddar. (See Recipe Notes)
- pear halves from a tin – one half per slice of bread
- streaky bacon, ideally smoked – 2 slices per slice of bread
Instructions
-
Collect together your equipment (see Recipe Notes below) and ingredients.
-
Preheat oven to Fan Oven 180°C/200°C/400°F/Gas 6.
-
Place the pear halves on kitchen paper to absorb any liquid and dry the tops.
-
Mix the butter and mustard thoroughly.
-
Spread each slice of bread with the mustard and butter mix
-
Slice the cheese and cover each slice of bread. Alternatively you can grate the cheese or simply buy the cheese pre-cut into slices.
-
Place a pear half in the centre of each slice of bread.
-
Add 2 slices of bacon to each slice of bread in a ‘cross’ pattern to reflect the Swiss flag.
-
Place on a baking tray and bake in the centre of a pre-heated oven for 15 minutes or until the cheese has melted. Turn the oven over to grill mode for the final minute or two to crisp up the bacon.
-
Serve immediately with some freshly ground black pepper.
Recipe Notes
Equipment:
- chopping board and knife
- baking tray
- kitchen paper
- grater for the cheese, if you prefer,
Butter/Mustard Mix
I use Senf, German mustard. But you can use whichever mustard you prefer. I also like Dijon mustard and a grainy mustard is also delicious. You could use English mustard but this is much stronger and you may wish to have a higher proportion of butter to mastard
How much cheese do you need?
The amount of cheese you need will depend on how thick you like the cheese and the size of the bread.
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