Recipe by Jellyqueen
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!!!!
Top Review by Bobtail
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!
- 2 eggs
- 1⁄3 cup milk or 1⁄3 cup light cream
- 1⁄2 teaspoon salt
- 8 slices white bread
- mustard, Prepared
- 4 slices cheddar cheese, Thick slices
- 3 tablespoons butter
Directions See How It's Made
- 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.