Heidi's Fried Cheese Sandwich

photo by Baby Kato





- Ready In:
- 18mins
- Ingredients:
- 6
- Yields:
-
1 sandwich
ingredients
- 2 slices bread, thick (preferably bakery, but sandwich bread will do if nothing else is available)
- butter
- 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
- 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.
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Reviews
-
I enjoyed this for lunch today. What great flavor, I love what the egg does to this grilled cheese. the egg and swiss cheese were perfect together. Yummy what a treat. I had my heart set on this for lunch today, so when I discovered that I had no bread, I was disappointed, then I decided to use a fresh crossant to make my sandwich. It turned out beautifully. Thanks so much for sharing this recipe that I will make again. Made for ZWT7 for the Witchin Kitchen.
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I was craving a grilled sandwich and your recipe fit the bill perfectly. I jazzed it up a bit, made with both swiss and old cheddar, slices of ripe vine tomatoes, and deli turkey slices. Add a side salad and it was a perfect lunch to get me through the rest of the day. I used BakinBaby's Argentine Chimichurri Bread (Abm) Recipe #456760. Thanks for posting ! Made and enjoyed for my team Mischief Makers - ZWT, Switzerland :)
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.