Heidi's Fried Cheese Sandwich

Name: Heidi's Fried Cheese Sandwich
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 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

Submitted by evelynathens

"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."

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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

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

Beeks
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.

Mary in OR
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.

Baby Kato
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 :)

Just_Ducky!!
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!

under12parsecs