Best 6 Fried Cheese Sandwich Recipes

BLT FRIED EGG-AND-CHEESE SANDWICH

Steps:

• In a skillet, cook the bacon over moderate heat, turning, until crisp, about 8 minutes. Transfer to paper towels to drain.
• Set the Monterey Jack slices on 1 piece of toast. Spread the mayonnaise on the other slice of toast, then top with the bacon, tomato and lettuce.
• In a small, nonstick skillet, melt the butter. Add the egg and fry over moderate heat, turning once, until crisp around the edge, about 4 minutes; the yolk should still be runny. Slide the egg onto the lettuce; close the sandwich and eat right away.

GRILLED FRIED EGG, BOLOGNA AND CHEESE SANDWICH

Steps:

• Prep:.
• Slit the bologna in 4 places alond the side to 1/2 to middle (like a pinwheel) to prevent it from curling when fried.
• Mayo one side of 2 slices of bread (I prefer to grill with mayo -- browns better than butter -- a trick I learned from a diner).
• Add small pat of butter to grease a non-stick frying pan on medium. Add the bologna. Fry to your liking turning frequently as not to burn. Transfer to one piece of your bread on the un-mayo side.
• Fry an egg. You will have plenty of grease to fry it inches Poke yolk. Flip. Add a slice of cheese to cooked side. Fry it through. Transfer to on top of bologna.
• Put other slice of bread over. Mayo side out. Transfer to fry pan. Grill it like you would a grilled cheese sandwich. I put Frank's Red Hot cayanne pepper sauce as a condiment. (milder than Tabasco) -- use whatever condiment you want or leave it plain! Super YUMMY!

FRIED CHICKEN SANDWICH WITH CABBAGE SLAW, PICKLES, AMERICAN CHEESE AND MAPLE MUSTARD SAUCE

Steps:

• For the slaw: To a large bowl, add the cabbage, a generous pinch of salt, vinegar, carrots, onion and garlic. Toss to combine, then set aside to sit for 15 to 20 minutes. Add the mayonnaise and mix to combine.
• For the quick pickles: To a bowl or container, add the vinegar, 1 cup water, the salt, sugar and hot sauce. Stir well to combine. Add the cucumbers, then allow to sit for 20 minutes.
• For the chicken: Fill a deep fryer or large heavy-bottomed pot with 2 inches of canola oil. Heat to 350 degrees F. Set a rack inside a rimmed sheet pan.
• To a large bowl, add 1 tablespoon of the garlic powder, 1 tablespoon of the onion powder, 1 tablespoon of the chipotle powder, mustard powder and buttermilk. Add the chicken and submerge, ensuring the chicken is fully coated. Allow to marinate for 15 minutes. To another large bowl, add the flour, the remaining 1 tablespoon garlic powder, the remaining 1 tablespoon onion powder, 1 tablespoon of the salt and the baking soda. In a small bowl, combine 1 tablespoon salt and the remaining 1 teaspoon chipotle powder.
• Preheat the oven to 400 degrees F. Remove the chicken from the buttermilk mixture and place into the seasoned flour. Toss until the chicken is fully coated, then transfer it back into the buttermilk, and then back into the seasoned flour so the chicken is double coated. Dust off any excess flour, and gently place the chicken into the hot oil. Fry the chicken in batches until the crust is golden brown and crispy and the chicken reaches an internal temperature of 160 degrees F, 4 to 5 minutes. Place on the prepared sheet pan and season the chicken immediately with the chipotle salt. Transfer to the oven and continue to cook for another 5 minutes or until the chicken reaches an internal temperature of 165 degrees F.
• For the maple mustard sauce: Mix the Dijon and maple syrup in a small bowl to combine.
• To assemble: Spread some of the maple mustard sauce followed by a slice of cheese on the top and bottom of each bun. Add the fried chicken, then the slaw and finally the pickles. Serve with more maple mustard sauce on the side for dipping.

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.

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.

OPEN FACE SANDWICH W ARUGULA, CHEESE AND FRIED EGG

Steps:

• 1. Preheat broiler. 2. Coat both sides of bread with cooking spray. Broil 2 minutes on each side or until lightly toasted. 3. Combine arugula, 2 teaspoons oil, juice, 1/8 teaspoon salt, and 1/4 teaspoon pepper; toss gently. 4. Heat remaining 1 teaspoon oil in a large nonstick skillet over medium heat. Crack eggs into pan; cook 2 minutes. Cover and cook an additional 2 minutes or until whites are set. Remove from heat. 5. Combine 1/4 teaspoon salt, ricotta, Parmigiano-Reggiano, and thyme; spread over bread slices. Divide salad and eggs evenly over bread. Sprinkle with remaining 1/8 teaspoon salt and remaining 1/4 teaspoon pepper.