French Toasted Cheese Sandwiches Recipes

FRENCH TOAST SANDWICHES

Steps:

• Place two slices of Canadian bacon and one slice of cheese on each of six slices of bread. Top with remaining bread. Place eggnog in a shallow dish. Dip sandwiches in eggnog., In a large skillet or griddle, melt 2-3 tablespoons butter. Toast sandwiches until bread is lightly browned on both sides, adding butter if necessary. Serve with strawberry preserves.

CROQUE-MONSIEUR: CLASSIC FRENCH GRILLED CHEESE

Steps:

• Gather the ingredients. Position a rack 6 to 8 inches from the broiler and set the oven to broil.
• Trim the crusts off of the bread, making the slices as square as possible.
• Spread both slices of bread with butter.
• Flip bread over and spread them lightly with Dijon mustard.
• In a bowl, combine the cheese and half of the béchamel sauce, and mix until the cheese is fully coated.
• Spread half the cheese mixture evenly onto one slice of bread (on the mustard side, not the butter side). Lay the sliced ham atop the other slice.
• Press both halves of the sandwich together.
• Spray a bit of cooking spray onto the surface of a nonstick pan. Heat the pan over medium heat until the oil is hot and glistening but not quite smoking.
• Place the sandwich into the pan and cook for about 2 minutes, or until the bottom of the bread is a nice shade of golden-brown.
• Use a nonstick spatula to flip the croque-monsieur over. Lower the heat a bit and cover the pan. Cook for another minute or two, or until the second slice of bread is also golden brown, and the cheese inside the croque-monsieur is fully melted.
• Transfer the sandwich to a cutting board. Top with the remaining cheese mixture, then spoon the other half of the béchamel over the top.
• Place sandwich on a sheet tray and broil the sandwich, béchamel-side up, until the top of the sandwich is nicely browned, 1 to 3 minutes. Serve right away.

FRENCH TOAST GRILLED CHEESE

Steps:

• Gather the ingredients.
• In a medium-sized bowl, whisk together the eggs, milk, salt, dijon, onion powder, sugar, and pepper until completely combined and cohesive.
• Place one piece of the Swiss cheese on top of a slice of the bread, top with a few slices of ham, and then another slice of Swiss cheese. Top with the second slice of bread. Then repeat with the remaining bread until you have four sandwiches.
• Heat a large griddle or skillet on medium-high heat.
• Dip each sandwich into the egg mixture so that both sides are coated.
• Turn the griddle down to low and add the butter. Coat the griddle with the butter. Place the sandwiches on the griddle and cover each one with a small lid.
• Once that side is browned and the cheese is slightly melted, flip the sandwich and cover with the lid again.
• Once the other side is brown and the cheese is completely melted remove it from the griddle, cut in half, and serve with the raspberry jam or honey mustard.
• Serve with homemade fries or a fresh green salad to make a complete meal. Enjoy!

FRENCH ONION GRILLED CHEESE

Steps:

• Melt 1 tablespoon of the butter in a large sauté pan over medium heat. Add the onion and cook until the slices start to wilt and turn translucent, about 3 minutes. Add the onion soup mix, thyme and 2 tablespoons water. Turn the heat to low, then continue to cook, stirring and adding more water a tablespoon at a time if the mixture gets too dry, until the onions are very soft and golden brown, 5 to 10 more minutes.
• Melt 1 tablespoon butter in a saute pan over medium heat. Spread 1 teaspoon mustard onto one side of each slice of bread. Divide the Cheddar, Gruyere, caramelized onions and crispy onions between 2 of the slices of bread on top of the mustard. Top each with another slice of bread, mustard-side in, and lay the sandwiches in the pan. Cook, pressing down on top of the sandwiches, until the bottoms are golden brown, about 2 minutes. Add the remaining 1 tablespoon butter to the pan and flip the sandwiches, cooking until the cheese is melted and the bottoms are golden brown, about 3 more minutes. Cut in half and serve.

FRENCH TOAST CHEDDAR SANDWICHES

Steps:

• Set out a heavy skillet or cast iron griddle.
• Beat the eggs slightly in a pie tin or shallow bowl and add the milk or cream and salt, set aside.
• Spread the bread slices out on a flat working surface.
• Spread one side of four slices of bread lightly with the prepared mustard.
• Top each with a slice of cheddar cheese.
• Butter the remaining four slices of bread and top each cheese slice with bread, butter side down.
• Heat the butter in the skillet or on the griddle.
• Carefully dip each sandwich into the egg mixture, coating both sides.
• Allow the excess egg mixture to drain back into the bowl.
• Dip only as many sandwiches as will lie flat in the skillet or griddle.
• Cook over low heat until browned.
• Turn and brown the other sides.
• Repeat for the remaining sandwiches and if necessary, add more butter to the skillet or griddle to prevent sticking.
• Or you can place the sandwiches, after dipping, on a well greased baking sheet and brown in the oven at 450 degrees F. for 8 to 10 minutes.
• Serve hot.

CHEESE FRENCHY SANDWICHES

Steps:

• Spread mayonnaise on one side of each slice of bread. Top four slices with two cheese slices. Top with remaining bread, mayonnaise side down. Cut each sandwich into four triangles., In a bowl, beat the egg, milk and salt. Dip sandwiches into egg mixture, then roll in cracker crumbs. Wrap in foil and freeze for up to 1 month., In a skillet, heat 1 in. of oil to 375°. Fry a few frozen sandwiches at a time for 2 minutes on each side or until golden brown.

APPLE AND CHEDDAR FRENCH TOAST SANDWICH

Steps:

• Whisk eggs, milk, and herbes de Provence together in a bowl until smooth. Dip 1 slice bread in the egg mixture until evenly soaked.
• Melt butter in a skillet over medium heat; cook the dipped bread until slightly browned, 1 to 2 minutes per side. Transfer bread to a paper towel-lined plate. Repeat dipping bread in egg mixture and cooking in the skillet with remaining slices.
• Cook and stir spinach in the same skillet over medium heat until wilted, 2 to 3 minutes. Layer spinach on top of 2 slices of French toast; top with apple slices and Cheddar cheese. Place a piece of French toast over Cheddar cheese layer creating a sandwich.

FRENCH-TOASTED HAM & CHEESE SANDWICH

Steps:

• Mix mayo and mustard; spread onto bread slices. Fill bread slices with ham and process cheese.
• Whisk egg and milk in shallow dish until blended. Dip sandwich in egg mixture, turning to evenly moisten both sides.
• Cook in skillet on medium heat 5 min. on each side or until cheese is melted and sandwich is golden brown on both sides.

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.

FRENCH-TOASTED CHEESE SANDWICHES

Steps:

• To prepare the sandwiches, in a 10-inch nonstick skillet, melt butter over moderate heat. Cook mushrooms, onion, and pepper in butter until vegetables are tender. Remove from skillet.
• For each sandwich, layer a slice of bread, a slice of American cheese, some of the mushroom-onion mixture, a slice of mozzarella cheese, and another slice of bread.
• To prepare the egg coating, in a shallow bowl, whisk together the egg, egg white, and milk. Dip sandwiches in coating to coat on both sides. Wipe out skillet. Coat skillet with cooking spray. In the skillet, cook sandwiches, 2 at a time, over moderate heat until bread is golden and cheese begins to melt, turning once.