Grilled Cheese & Egg Sandwich (Cheesy Gashouse)

“This easy, ingenious, and delicious recipe is a fusion of a "Toad in the Hole" and a grilled cheese sandwich. From "Great Grilled Cheese: 50 Innovative Recipes for Stovetop, Grill and Sandwich Maker" by Laura Werlin. You can also make it on the grill.”
READY IN:
10mins
YIELD:
4 sandwiches
UNITS:
US

Ingredients Nutrition

  • 2 tablespoons butter, at room temperature
  • 8 slices bread, white, wheat (1/4 inch thick) or 8 slices eggs (1/4 inch thick)
  • 6 ounces coarsely grated cheese (Monterey Jack, Swiss, or Gruyere)
  • 4 large eggs
  • salt & freshly ground black pepper

Directions

  1. Butter one side of each slice of bread, and place on your work surface, buttered side down. Using a 2 1/4-inch-diameter glass (such as a juice glass) or a sharp knife, cut a hole in the center of each bread slice. Press the cheese evenly onto 4 bread slices around the hole. Place the remaining 4 bread slices on top, buttered side up.
  2. Heat a large nonstick skillet over a medium-low heat for 2 minutes. Put the sandwiches in the skillet, cover, and cook for 2 to 3 minutes, or until the undersides turn golden brown. Turn the sandwiches and, working quickly, separate 1 egg into a small cup, allowing the egg white to drip into the cup. Pour the yolk into the hole in the bread and then the egg white over it. Sprinkle with salt and pepper to taste. Repeat with remaining eggs and sandwiches.
  3. Cover and cook for 2 to 3 minutes, or until the undersides are golden brown, and the yolks have begun to set (the egg whites won't have cooked through yet). Carefully turn the sandwiches again (some of the egg white may run off). Cover and cook for 1 to 3 minutes, depending on how you like your eggs. Cut the sandwiches in half diagonally and serve immediately.

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