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Fried sandwiches with tomatoes and cheese

Fried Tomato and Cheese Sandwiches

It's hard to imagine a tastier, faster snack. Everything in this recipe is the kind of thing you usually have on hand, the whole process takes just a few minutes, and the result will impress even a discerning gourmet. A nicely made and garnished fried tomato-and-cheese sandwich fits right into any everyday menu — at home, at the office, or at school. Just look at how good it looks, take a bite, and you'll see it earns a place on the party table too. Serve it on its own or alongside a bowl of soup. Drizzle it with a little tomato or cheese sauce and it gets even juicier and more delicious.

wella

Recipe author

Fried sandwiches with tomatoes and cheese

Composition / ingredients

Servings:

Baguette

200

Butter

Iceberg lettuce

Tomatoes

100

Hard cheese

Eggs

Mayonnaise

Garlic

Salt

Dry spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 8 g

Fats 36 % 17 g

Carbohydrates 47 % 22 g

274 kcal

GI: 9 / 0 / 91

Cooking method

Cooking time: 25 min

Step 1:

Start by slicing the baguette. Cut the slices a little more than 1/2 inch thick, so the bread cooks through both inside and out. Don't worry if the loaf is fresh — it holds up well when you press it down in the pan.
Step 2:

Now grate the hard cheese — a medium grater works best.
Step 3:

Put the cheese in a small bowl and start adding the rest of the ingredients. Crack in the egg first, then sprinkle in salt and spices.
Step 4:

Add the mayonnaise — one spoonful is plenty. You could use sour cream instead, but the mayonnaise adds a nice tang here. Stir it all together, then mix in the finely minced garlic.
Step 5:

Once the spread is mixed, you're ready to assemble. Set a skillet on the stove with a little butter, and spread the cheese mixture on the inner side of the bread. On the second slice, lay two rounds of tomato (I wished I'd cut them thicker).
Step 6:

Coat the outsides of both slices generously with the cheese mixture, then set the sandwich in the pan where the butter is already sizzling. Press down on top right away with something so it holds together, then do the same on the other side. Fry until the bread is golden and the filling inside is cooked. On second thought, slicing the tomatoes thin turned out to be the right call!
Step 7:

At the end, I finely chopped the rest of the tomato, added it to the pan, and let it soften a little. Pile the pieces on top and sprinkle with grated cheese. Delicious!

A few more tips: Don't be shy about coating the bread with the cheese mixture — it fries up beautifully inside and out, making the sandwich bright and appetizing. The tomato works both in the filling and as a topping that looks great and gets eaten right along with it. You can make the spread without the egg, which gives a crisper sandwich, but the egg binds the cheese and other ingredients well and makes the finished sandwich softer and more tender.