Cheese and tomato sandwich

We’re running on a different schedule in the house these days. Both kids now have half-day classes as the schoolyear draws to a close. That means lunch is around 2.00 p.m. when the school bus drops them home. So, instead of cooking lunch for myself, I postpone breakfast until around 9.00 or 10.00 in the morning, eat a hearty brunch, then wait until the kids get home when we eat lunch together.

This morning, I had this cheese and tomato sandwich. Not grilled but dipped in milk and egg then pan fried like French toast. For added depth to the flavors, I topped the sliced tomatoes with some chopped fresh basil.

To make two cheese and tomato sandwiches, you will need four slices of bread (crusts cut off), plenty of cheese (I used Quickmelt), one tomato (sliced thinly into rings) some herbed salt (or salt and pepper, if herbed salt is not available), a teaspoonful of chopped fresh basil, an egg, about half a cup of milk and 2-3 tablespoonfuls of olive oil.

Beat the egg and milk together.

Assemble the sandwiches. Lay two slices of bread on a plate. Arrange slices of cheese on top, followed by slices of tomatoes. Sprinkle with a little herbed salt followed by the chopped basil. How much salt depends on what kind of cheese you’re using. If using a salty cheese, go easy on the salt.

Press down the sandwiches together a little. Carefully dip both sides of the sandwiches in the egg-milk mixture then fry in the hot olive oil. Flip to brown the underside.

Drain excess oil on absorbent paper towels. Cool for 2 minutes before cutting. They’re kinda soggy right off the frying pan but after 2 minutes or so, the crust turns crisp and they’re easier to handle.

That’s it! Filling, guilt-free and absolutely delicious.

[tags]cheese+sandwich, sandwich, cooking, cooking+blog, Food+and+Drink[/tags]

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