Sizzler Cheese Toast
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Sizzler Cheese Toast

Score: 4.43. Votes: 7
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In Los Angeles in 1957, Del Johnson noticed an article in the Wall Street Journal about a successful $1.09 per steak steakhouse chain with locations in New York, Chicago, and San Francisco. Inspired by the article, Del decided to open his own steakhouse in L.A., but with a twist that would save him money. His idea was to develop a steakhouse where customers would order their food at a food counter and pick it up when it was ready. Doesn't sound that exciting, but the concept was a hit. After the first Sizzler was open for a year, Del decided to run a two-day, one-cent anniversary sale: buy one steak at the regular price and get a second for just a penny. Del said, "We opened at 11:00. People were lined up from 11:00 until 9:00 at night, and we sold 1,050 steaks in one day and about 1,200 the second day."

With every meal, Sizzler serves a slice of tasty cheese toast. It's a simple hack recipe that goes well with just about any entree.

Source: Top Secret Restaurant Recipes by Todd Wilbur.

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  • 4 tablespoons butter
  • 4 slices thick-sliced French bread
  • 4 teaspoons grated Parmesan cheese
  • Do This
    • Restaurant/Brand
    • Instructions

      1. Melt the butter in a small saucepan in the microwave.

      2. Use a brush to spread the butter evenly over one face of each slice of bread.

      3. Sprinkle the Parmesan cheese over the butter.

      4. Grill the bread, buttered side down, on a frying pan or griddle over medium/low heat for 5 minutes or until golden brown. Grill only the buttered side.

      Serves 4.

Average rating:

Score: 4.43. Votes: 7
Rating of votes (7)
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Tommy Cheese
Feb 20, 2016, 22:00

Thanks for the great recipe Todd. You even got a sizzler manager to confirm your ingredients. Brilliant! Lol

John Dupree
Jun 7, 2015, 22:00

I used to manage for Sizzler, and our recipe was softened margarine thrown into a giant KitchenAid-type mixer with a bunch of Parmesan. Then we'd spread it on the slices and grill them.

I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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