Savory Herb French Toast Grilled Cheese
by Annie of The Dabble
So what makes a few slices of bread with cheese slapped in the middle so endearing? It’s delicious, simple, fast and cost effective to make. That pretty much answers that question. Moving on.
Any connoisseur of grilled cheese has their preference for the delectable, melty center, as well as for their choice of bread. Sourdough, white, wheat, Italian, raisin and artisan breads have made their way to my kitchen a time or two to change up my cheese sandwich with tasty results.
American Cheese is usually at the top of the grilled cheese list along with Cheddar but I’ve tried Gouda, Asiago, Brie, Swiss, Provolone and a gamut of other cheeses – all great with flavors all their own. It’s cheese, how could it not be good?
My choices for this particular grilled cheese rendition are Wisconsin Smoked Cheddar and Wisconsin Aged Cheddar. There are most likely a number of options in your local grocery store, including Hook’s Cheddar, Carr Valley Cheddar, Widmer’s Cheddar and Henning’s Cheddar, since Wisconsin is known for its quality cheese. This recipe pairs bold with smoky flavors – a perfect duo with the herbs and spices.
Did I mention that this sandwich is considered to be a savory French toast? Grilled cheese and French toast? A win-win.
Here are the lessons I’ve learned when it comes to this cheese toasty recipe (More below):
- Don’t add the butter until just before adding the sandwiches to the hot pan. This is the one time I will not be placing the butter directly on the bread before cooking which is usually my preferred method.
- This sandwich is not designated for any one meal – breakfast, brunch, lunch, dinner (or supper in some parts) – delicious anytime.
- I grew up referring to a grilled cheese as a cheese toasty or toastie. What do you prefer to call them and what’s your favorite kind of grilled cheese?
Savory Herb French Toast Grilled Cheese Sandwich
by Annie of The Dabble
1/4 cup milk
1 large egg
1/8 tsp coarse ground salt
1/8 tsp freshly ground pepper
1/2 tsp dried oregano
1/4 tsp dried thyme
1/8 tsp cayenne pepper
8 slices French baguette bread (I had a small baguette)
1 tbsp butter, divided
2 ounces grated Aged Wisconsin Cheddar, divided
2 ounces grated Smoked Wisconsin Cheddar, divided
Preheat a dry skillet over medium heat. In a shallow dish, whisk the milk, egg, salt, pepper, oregano, thyme and cayenne. When the skillet is hot, add half of the butter, reserving the other portion for your second batch of sandwiches. Dip both sides of 4 slices of the bread quickly into the egg wash and add all 4 to the buttered skillet.
Cook for 4 to 5 minutes or until the bottoms are golden brown, then flip to the other side.
Top 2 of the slices of the browned side of the toast with a tablespoon of each of the grated cheeses then top with the remaining 2 slices of browned toast, allowing the bottom to brown in the process.
Flip and brown the top piece. When both sides are browned to your liking, remove and serve. Repeat with the second batch and then enjoy!