A Genius Cooked Up A DIY Sizzler Cheese Toast Recipe & I’m Eating It For The Rest Of Time

Sizzler Cheese Toast

Most of my childhood memories involve either going to Sizzler, the family buffet restaurant, or begging my dad to take us to Sizzler until he caved. When we’d get there, my brother would load up his plate with all the different food options while I’d settle into my seat and eat 10-16 pieces of cheese toast and nothing else. It would infuriate my parents, since the whole point of Sizzler was that there was an epic salad bar and a wide variety of things to nosh on, but I was just so obsessed with that damn cheese toast.

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Since its 90s heyday, many of Australia’s Sizzler restaurants, including my hometown Newcastle locations, have shut down due to dwindling profits. Now there’s only nine Sizzler outlets in Australia, mainly in QLD and WA and one in Sydney’s west. But I still dream about that cheese toast daily, and often think about visiting Campbelltown just to have some. But thanks to a genius Facebook mum, I don’t have to. Because she’s figured out how to do DIY cheese toast at home.

In the FB group Mums Who Cook & Bake, which has over 72,000 members (including me now) a user named Sherrie shared her recipe for Sizzler style cheese toast so you can make entire loaf of the stuff and gorge until you feel unwell.

What you need

  • Thick sliced white bread
  • Butter or margarine, at room temperature
  • Can of Kraft Parmesan Cheese

How to make it

  1. Combine equal amounts of butter or margarine with parmesan and mix to create a paste.
  2. Using a knife, spread the parmesan and butter/margarine paste on one side of your bread.
  3. Pan-fry the bread paste-side down in a frying pan over a medium heat and place a lid or flat plate over the bread so it can steam while cooking. Cook until golden brown and serve.

According to news.com.au, Sizzler Head of Operations Donald Crilly once told the outlet that the cheese used is pecorino not parmesan, and that margarine not butter is used, so you could experiment like some kind of lactose-themed mad scientist until you get it right.

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