Pan-Fried Cheese Sandwiches deliver crisp bread and a golden cheese crust that sets in the pan, savory, quick, and especially good while still warm.
Ingredients
- 200 g (7 oz) hard cheese, grated
- 1 to 2 eggs
- 2 tablespoons fresh dill or parsley, chopped
- 1 small clove garlic or 2 tablespoons onion, finely chopped
- 4 thick slices bread (about 1 cm thick)
- 1 to 2 tablespoons neutral oil or butter, for frying
Instructions
- 1Grate the cheese on a coarse grater.
- 2Mix with the eggs until the mixture is soft and spreadable.
- 3Stir in the chopped herbs and garlic or onion.
- 4Spread the mixture generously onto one side of each bread slice.
- 5Heat the oil or butter in a skillet over medium heat.
- 6Place the sandwiches cheese-side down and fry for 2 to 3 minutes until the topping is golden and set.
- 7Flip carefully and cook for another 2 minutes until the bread is toasted.
- 8Serve immediately.
Cook's Note
Use just enough egg to make the cheese spreadable, and fry cheese-side down first so the topping sets into a crisp, browned crust.
Best Served With
Sour cream for dipping, sliced tomatoes
Why This Recipe Works
A simple egg-bound cheese topping turns crisp in the pan, giving the sandwiches a rich, savory finish with very little effort.
Make It Yours
- Use green onion instead of onion.
- Add dill or parsley.
- Mix in black pepper or paprika for extra flavor.
Leftover Strategy
These are best eaten fresh. Refrigerate leftovers for up to 1 day and reheat in a dry skillet to bring back the crisp edges.
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Pairing
Tomato juice or a light lager works well with the crisp cheese filling; salted rye crackers ↗ fit naturally on the side.
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