Fried Cheese Sandwiches Recipes

FRIED CHEESE SANDWICH

Steps:

• Heat a frying pan on Medium heat. Melt butter in pan. Turn pan to low heat (setting 2 works best for us, however you decided on what is best for your stove) Place slice of bread into pan and swirl it around until it is thoroughly coated in butter. Place two slices of cheddar cheese on top as shown in photo. Cook until bread is a nice golden color. Flip sandwich over so that cheese is now touching the pan with the bread on top. Allow cheese to melt. When the edges of the cheese turn a dark golden color it is ready. This may take 3 or 4 minutes. Remove from pan and place on plate bread side down. Cheese should be crispy on the outside and gooey on the inside.

FRIED CHEESE SANDWICHES

Steps:

• Lightly butter the slices of bread. Make them into sandwiches with 1-2 slices of cheese in each sandwich, adding any of the optional extras you like.
• Heat the oil and knob of butter in a frying pan, over a moderate heat. Put the sandwiches into the hot fat, and fry for a few minutes on each side, until the bread is golden and crispy, and the cheese is beginning to melt.
• Remove from the pan, drain on a piece of kitchen paper if they seem a bit greasy. Eat at once while hot.

GRILLED CHEESE SANDWICH

Steps:

• Preheat skillet over medium heat. Generously butter one side of a slice of bread. Place bread butter-side-down onto skillet bottom and add 1 slice of cheese. Butter a second slice of bread on one side and place butter-side-up on top of sandwich. Grill until lightly browned and flip over; continue grilling until cheese is melted. Repeat with remaining 2 slices of bread, butter and slice of cheese.

AIR-FRYER GRILLED CHEESE SANDWICHES

Steps:

• Preheat air fryer to 375°. Combine mayonnaise and mustard; spread over 2 bread slices. Layer with cheeses, onion, tomato and bacon; top with remaining bread. Spread outsides of sandwiches with butter., Place sandwiches in a single layer in air fryer. Cook until cheese is melted, 2-3 minutes on each side.

HEIDI'S FRIED CHEESE SANDWICH

Steps:

• 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.

LIGHTLY-BUTTER FRIED CHEESE SANDWICH

Steps:

• Cut about 6-8 thin slices of cheese from the block.
• Turn your heat on high under the pan you are using.
• Take your stick of butter and rub it across the pan in the area that you will put your bread inches.
• Take your stick of butter and rub it across the bottom of a slice of the bread and place that side facing down in the pan.
• Put your slices of cheese onto the bread so that they cover the slice of bread evenly. Cover the pan to keep the heat in and to help make the cheese melt.
• When the cheese is melted place another slice of bread on top and rub the butter over the top of that bread and flip the sandwich. (Make sure sandwich is golden brown).
• When the other side of the sandwich is golden brown take the sandwich off and place it on a paper towel. Eat right away or wait until it is cooled off. Cut into fours for mini sandwiches as appetizers and dip into warm tomato soup.
• Repeat the process with the other 4 slices of bread.

FRIED EGG & CHEESE SANDWICH

Steps:

• Heat the butter in a medium-sized non-stick frying pan over medium high heat.
• When it's very hot, crack one egg on one side of the pan and one egg on the other side of the pan.
• Try to keep them from running into each other so that they can be flipped individually.
• CRUCIAL: Poke the yolks with the eggshell (or a fork) so that they run into the whites.
• Sprinkle salt and pepper on the eggs.
• When eggs have set (edges seem firm), flip carefully.
• I usually end up flipping them a few times to make sure the yolk is thoroughly cooked (it's okay if it's a little soft inside but not runny).
• When almost done, top each egg with a piece of cheese and cover with a lid until melty--watch closely.
• Spread mayo on each slice of toast, top with eggs, and put together.