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Comforting grilled cheese sandwicH

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French Toast Grilled Cheese is an absolutely simple, quick, satisfying, comforting sandwich for any time of the day. It's like a delightful offspring from a perfect marriage between French Toast and Grilled Cheese Sandwich! This warm sandwich is made with fluffy eggy French Toast stuffed with oozing Cheese Singlet/Mozzarella cheese (or with the addition of some kind of Deli meats like Ham/Bacon) - but in this simple recipe, it's just the cheese - then pan-grilled to perfection. U can serve this savory or both with a drizzle of sweet syrup and it's decadent! Here's The VianD take on "Triple Decker French Toast Grilled Cheese".

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Pan-grilled to delicious golden perfectioN
eggy aromatic delicious slightly crisp crust.

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Stuffed with oozing alluring cheesE
dangling delightfully stretchy melty gooey from the center of the toast.

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RɛsɪpI
Triple Decker French Toast Grilled Cheese
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Ready : 15 mins[ Prep : 05 mins † Active : 10 mins ]
Serves : Individual serving
Generic : PanGrill
Difficulty : Easy Printable Recipe

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IngredientS

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• Bread – 3 slices of any sandwich bread or any bread of ur choice - artisan Sourdough?
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• Egg – Two medium-size.
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• Cheese – 2 slides of Kraft Processed Cheese and a handful of shredded Mozzarella (not in pict.) or any cheese of ur preference.
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• Milk– 1-2 tbsp. Butter - a small knob.
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• Seasoning – A pinch of Salt and Sugar. Freshly ground Black Pepper. All to taste.
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** Note : Just a dash/pinch of everything, if U prefer a stronger intensity of an ingredient/spice flavor, simply add a little extra of that ingredient/spice - no rocket scientific measurement here. Always taste your Seasoning !!! The trick is NOT the exact measurement, the trick is "to taste the Seasoning" and get ur preference balance of flavors !!!

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InstructionS

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①
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Preparing the French Toasts
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{ NOTE: While this may sound tedious but if U want 3 perfect slices of slightly crisp crust fluffy eggy French Toasts, this is the way to do it. This way, U'll avoid sides of soggy-undercook or burn-overcook Toast.  Basically, U want 2 slices of one-sided (egg coated on one side only) and 1 slice of full (fully coated) Toasts. The descriptions below should provide a better explanation. }
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• First, lightly whisk the Eggs and Milk with all the Seasoning Ingredients, making sure everything is incorporated.
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• Preheat a large non-stick pan over medium-low heat with the Butter. Swirl the Pan around, making sure the melted Butter coat the entire bottom of the Pan.
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• Meanwhile, quickly soak/coat  2 slices of bread (1-side only) with the egg mixture, transfer to the Pan and let it sit for a while. Then. soak the last slice of the Bread, both sides and transfer to the Pan. Again let it sit for a while. When the bottom is golden brown, flip and repeat the process. When done, transfer out and set aside. U now has 1-slice of fully coated (bth sides) French Toast and 2-slices of one-sided French Toast.

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Assembling the Sandwich and Pan-grilling
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• Start with a  one-sided Toast (coated-side up). Lay a slice of cheese-singlet on top, followed by a handful of shredded Mozzarella. Next, place the fully coated Toast on top and then lay the second slice of cheese-singlet on top, followed by another handful of shredded Mozzarella. Lastly, place the other one-sided Toast over the top, with the coasted-side down. Give it a gentle press with ur palm, just to help hold everything together. Now, the Sandwich is all assembled. Just that U get this right, the two un-coated sides of the Bread should be facing out. Sorry, no images.
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• Preheat a large non-stick pan over medium-low heat with the Butter. Swirl the Pan around, making sure the melted Butter coat the entire bottom of the Pan.
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• Now, holding the Sandwich firmly, dip/coat the top/bottom (the un-coated side) with the rest of the Egg mixture. Quickly, transfer to the Pan and let it sit for a while. With a spatula, gently press the Sandwich down, this will help the Cheese to melt properly and hold everything together. When the bottom is golden brown, flip and repeat the process till the Cheese is melted properly.
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{ NOTE: The reason U dip/coat the top/bottom side of the bread at the very last minute, just before grilling with the Cheese is to avoid both sides getting burn from double-cooking and the longer time needed to melt the Cheese.  Hope U get the logic behind this. }

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Serving
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• Cut into triangular half and serve hot. U can serve as it is or drizzles the sandwich with caramel, syrup or dust with powdered sugar. Oooo, don't burn urself by the oozing Cheese! 😉

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~~* EnD *~~
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