At table with a lovely young filly,
Trying to impress without looking silly,
I said I don't like to boast,
But I make great cheese on toast.
Would you like a mouthful of my... Piccalilli?
Hmmmm? Not sure about this poetry lark. I don't think it's my strong point. Anyway the secret to the best cheese on toast is a mature cheddar, and to put baked beans on top of it. Just before eating each slice, so as not to get it soggy. Then you get lovely crunchy, cheesy, beany, tomato saucey bites of goodness.
I don't know why the prize is a toasty maker though. Surely the toasty is a completely different taste experience to the cheese on toast. My favourite being the egg toasty, You need one that seals the edges well, and has quite deep depressions in the pan. Then whack in your bread, drop the egg in, get the other slice on top double-quick, slam the lid down and hold really tight to avoid the egg spilling out the sides. Once the seal is formed round the toasty you can let the pressure up and cook as normal. Due to the butter on the outside of the bread you get a sort of combined fried/poached egg effect, and it's amazing with ketchup. Whereas the perfect cheese toasty has ham in it as well.