This recipe isn’t exactly healthy, but I only make it once or twice a year. I have never had the original Hy’s cheese toast, so I’m unsure if this recipe is close to it or not. This recipe came from the Winnipeg Free Press “Recipe Swap” section. The taste tester notes on the bottom of the page are from the person who wrote the column. I added them as I found the notes helpful. When I personally make this, I use Campbell’s cheddar cheese soup for the cheese sauce.
2 500 (16oz) loaves of French bread
375 ml (12 oz) cheese sauce (canned soup will do)
375 ml (12 oz) Parmesan cheese
250 g (8 oz) clarified butter
2 garlic cloves
BUTTER: Crush fresh garlic cloves in clarified butter and leave on medium-low stove for 5 minutes. (To clarify butter, heat butter in small saucepan over low heat until melted. Pour into a glass measuring cup and stand for 3 minutes. Skim off and discard the foam on top. Slowly pour the yellow liquid into a saucepan, being careful not to use the thick, white milk solids that have settled to the bottom of the cup.)
1. Slice bread lengthwise. Toast on both sides on your oven on broil. With a spatula, apply a thick layer of cheese sauce (you can use undiluted Campbell’s cheddar soup). Evenly cover this with a layer of Parmesan cheese. The butter should be sprinkled over the cheese with a pastry brush. Put back in oven until the Parmesan browns. Slice into pieces. Serve hot.
Taste Tester Notes: Very cheesy, rich and good. The amounts of Parmesan and butter are generous, and once you start putting them on, you may want to use less according to your own discretion. If using canned soup, it comes in a 284ml (10oz) can, and you can get away with using this amount. This makes a lot of cheese bread, so depending on the number of people you are serving, you can make half recipe with one loaf of bread. but if you have leftovers, I tried reheating slices of the leftover bread on a baking sheet in a toaster oven at 350F (about 10 minutes or until heated through and cheese starts to bubble) with good results.