Recipe by evelyn/athens
My first culinary 'experience'. I must have been about 7, reading Heidi. This recipe was in the edition I was reading and I had to run to the kitchen and try it out immediately. Mom watched. Still fantastic! Expect something like a savoury-cheesey French Toast.
Top Review by Beeks
Excellente!! I made this using mozzarella cheese instead and after dipping in the egg and milk I rolled it in italian breadcrumbs, it was soooooooo goood. I'll eat my grilled cheese sandwiches like this forever
- 2 slices bread, thick (preferably bakery, but sandwich bread will do if nothing else is available)
- enough swiss cheese, to make a thick filling (the real stuff, I suppose cheddar would be good too, but Heidi's grandfather always gave her gruyer)
- 1 egg
- 3 tablespoons milk or 3 tablespoons cream
- salt and pepper
Directions See How It's Made
- Butter the bread generously and layer the cheese between the two pieces.
- Beat the egg with the milk in a container large enough to contain the sandwich and season lightly (don't forget the cheese has salt too).
- Allow the sandwich to absorb the egg/milk mixture- turn over 1/2 way through so the other side absorbs some too.
- This should take about 10-15 minutes so as much of the custard is absorbed as possible.
- Drop a tablespoonful of butter into a skillet (cast iron is best), on medium heat.
- When it bubbles and smells very fragrant, add the sandwich and fry on both sides till a lovely dark-golden-brown and the cheese is all gooey and melted.
- Put it on your best plate, pour yourself a big glass of milk, get out a fork and knife and enjoy.
- Note: The texture of this is not like a regular grilled sandwich as the bread becomes moist and puffy because of the egg/milk soaking.