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Heidi's Fried Cheese Sandwich

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“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.”
READY IN:
18mins
YIELD:
1 sandwich
UNITS:
US

Ingredients Nutrition

  • 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

  1. Butter the bread generously and layer the cheese between the two pieces.
  2. 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).
  3. Allow the sandwich to absorb the egg/milk mixture- turn over 1/2 way through so the other side absorbs some too.
  4. This should take about 10-15 minutes so as much of the custard is absorbed as possible.
  5. Drop a tablespoonful of butter into a skillet (cast iron is best), on medium heat.
  6. 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.
  7. Put it on your best plate, pour yourself a big glass of milk, get out a fork and knife and enjoy.
  8. 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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