Prep 5 mins
Cook 10 mins
These sandwiches will make you never want just a plain old grilled cheese sandwich again. Great sandwich to make when you have thick sliced bread, but you don't have to have it...plain bread will do fine!!!!
- Set out a heavy skillet or cast iron griddle.
- Beat the eggs slightly in a pie tin or shallow bowl and add the milk or cream and salt, set aside.
- Spread the bread slices out on a flat working surface.
- Spread one side of four slices of bread lightly with the prepared mustard.
- Top each with a slice of cheddar cheese.
- Butter the remaining four slices of bread and top each cheese slice with bread, butter side down.
- Heat the butter in the skillet or on the griddle.
- Carefully dip each sandwich into the egg mixture, coating both sides.
- Allow the excess egg mixture to drain back into the bowl.
- Dip only as many sandwiches as will lie flat in the skillet or griddle.
- Cook over low heat until browned.
- Turn and brown the other sides.
- Repeat for the remaining sandwiches and if necessary, add more butter to the skillet or griddle to prevent sticking.
- Or you can place the sandwiches, after dipping, on a well greased baking sheet and brown in the oven at 450 degrees F. for 8 to 10 minutes.
- Serve hot.
After seeing Watermelon's photo, I had to try this. These were delicious, quick and simple to prepare! I too will forgo or reduce the salt in the egg mixture because the cheese adds enough saltiness to the taste. On DH's sandwich, I used a big slab of cheddar cheese with the mustard and he loved it! On mine, I used cheddar and swiss with a little mayo and it was yummy! I served them with hashbrown potatoes sauted with onions. Nice comforting and easy meal! Thanks Jellyqueen!
This is an easy and quick to prepare breakfast/snack recipe! I used Australian cheddar and maybe 1 TB of Dijon mustard. And I also omitted the butter to save some calories (ok I forgot to take the butter from the fridge and too hungry to wait until it soften), but it's delicious without it. Maybe the cheese is too salty, next time I would halve the salt amount. Thanks for the yummy recipe!