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Photograph of Appenzeller Toast

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!

Course Breakfast, brunch, light lunch, Lunch
Cuisine Swiss
Keyword bacon, Cheese, mustard, pears, Toast
Prep Time 5 minutes
Cook Time 20 minutes

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

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. Preheat oven to Fan Oven 180°C/200°C/400°F/Gas 6. 

  3. Place the pear halves on kitchen paper to absorb any liquid and dry the tops.

  4. Mix the butter and mustard thoroughly.

  5. Spread each slice of bread with the mustard and butter mix

  6. Slice the cheese and cover each slice of bread. Alternatively you can grate the cheese or simply buy the cheese pre-cut into slices.

  7. Place a pear half in the centre of each slice of bread.

  8. Add 2 slices of bacon to each slice of bread in a ‘cross’ pattern to reflect the Swiss flag.

  9. 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.

  10. 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.