Heidi's Fried Cheese Sandwich

"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."
photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Baby Kato photo by Baby Kato
photo by Just_Ducky!! photo by Just_Ducky!!
photo by under12parsecs photo by under12parsecs
photo by Bonnie G #2 photo by Bonnie G #2
Ready In:
1 sandwich


  • 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


  • 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.

Questions & Replies

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  1. 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. Mary in OR
    I was disappointed in this. The taste of the batter was somewhat overwhelming and I kept having the urge to put syrup on it as if it were french toast.
  3. Baby Kato
    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.
  4. Just_Ducky!!
    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 :)
  5. under12parsecs
    More proof that simple ingredients can yield extraordinary results! I used a rustic semolina loaf and allowing it to soak in the custard for 10 minutes per side produced the most fantastically creamy interior and crispy exterior. And the gruyere is melty and unbeatable!


<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> 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.
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