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Sandwiches in a frying pan with sausage and cheese

Pan-Fried Sausage and Cheese Sandwiches

A quick, hearty snack you can throw together in minutes! These pan-fried sausage and cheese sandwiches are a lifesaver when you need to feed the family something hot in a hurry. They're dipped in an egg batter, French-toast style, so a golden, appetizing crust forms as they fry.

BLUE-EYED

Recipe author

Sandwiches in a frying pan with sausage and cheese

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Composition / ingredients

Servings:

Bread

Bologna sausage

130

Hard cheese

120

Eggs

Milk

Salt (a pinch)

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 13 g

Fats 66 % 27 g

Carbohydrates 2 % 1 g

284 kcal

GI: 50 / 0 / 50

Cooking method

Cooking time: 20 min

Step 1:

How do you make pan-fried sausage and cheese sandwiches? Gather your ingredients. Use any bread you like — white, rye, whole grain, a sandwich loaf, or a baguette all work. Any cheese is fine too — hard, semi-hard, or a soft melter like mozzarella; just make sure it's tasty, good quality, and melts well. For the sausage, a smooth deli-style bologna is ideal, but ham works nicely as well.
Step 2:

If your bread isn't pre-sliced, cut it into slices about ⅓ inch (0.8–1 cm) thick. Slice the sausage thinner, about ¼ inch (0.4–0.5 cm), and cut the cheese into pieces roughly the same size as the sausage — pre-sliced cheese is very handy here. Layer the fillings on a slice of bread — sausage first, then cheese — and top with a second slice. I halved the sausage rounds and set them cut side out, which makes the sandwiches look neater.
Step 3:

Set a skillet over medium heat to warm up and make the egg wash. In a wide bowl, whisk the eggs well with the milk and salt. Make the egg wash right before you need it, not ahead of time. Bear in mind how salty the sausage and cheese are — you may only need a little salt. If you like, add a pinch of spice to the egg wash, such as pepper or paprika.
Step 4:

Once the skillet is hot, add the oil and let it heat over medium. Dip the sandwiches in the egg wash, one side at a time. Don't let them soak too long, but do make sure the bread is moistened all over. (This amount of egg wash is just enough for three sandwiches, so scale it up if you need more.)
Step 5:

Fry the sandwiches one side at a time until golden and the cheese has melted. Toward the end it helps to cover the pan with a lid for a minute or so. They fry up very quickly.
Step 6:

Set the finished sandwiches on a paper towel to blot off excess oil. Serve them hot with tea or coffee. You can also cut them in half and wrap them in lettuce leaves, or top them with fresh cucumber or tomato slices. Enjoy!

Always wash your eggs before using them — even a shell that looks clean can carry harmful bacteria. A food-safe wash and a brush work best.
Use an oil with a high smoke point for frying. Every oil is only healthy up to a certain temperature — its smoke point — beyond which it starts to burn and form toxic compounds, including carcinogens. Most unrefined oils have a low smoke point: they're full of unfiltered organic particles that scorch quickly. Refined oils stand up to heat better and have a higher smoke point. Whenever you cook in the oven, in a skillet, or on the grill, reach for a high-smoke-point oil. The most common ones are refined sunflower, olive, and grapeseed oil.
Here's an easy way to tell when the oil is hot enough: dip the tip of a wooden spatula into it. If bubbles gather around it, you're ready to start frying.