Creamy Fried Sandwiches
These creamy fried sandwiches are an easy vintage recipe sourced from an issue of the British magazine Cooks Weekly. You will only need a few everyday ingredients, such as your choice of bread, cream cheese, eggs, and mustard (optional, can be replaced with a different seasoning such as dried herbs and a tablespoon of milk), and some vegetable oil for frying. This is a quick recipe that is ideal for a snack or a light meal with a salad, or for dinner along with a nice bowl of soup.
Servings 4
Calories 380kcal
Equipment
- frying pan
- mixing bowl
- mixing spoon
- butter knife
- cutlery fork or small balloon whisk
- kitchen paper
Ingredients
- 8 slices of bread [oridinary shop-bought sliced bread thickness]
- 100 grams cream cheese [4 oz]
- 1 tablespoon mustard [original recipe calls for mustard with chives, but any prepared mustard is fine. This ingredient can be replaced with mixed dried herbs and a tablespoon of milk if preferred]
- 2 eggs, beaten [medium or large]
- 3 tablespoons vegetable oil
To serve [optional]
- mixed salad [original recipe suggests lettuce, radishes, spring onions, and tomatoes]
Instructions
- Take 4 slices of the bread and spread the cream cheese equally between the slices. Top the slices with the remaining 4 slices of bread.8 slices of bread, 100 grams cream cheese
- Add the eggs and mustard to a mixing bowl and whisk with a fork. Add some salt and pepper to season.1 tablespoon mustard, 2 eggs, beaten
- Add the oil to the frying pan and heat over a medium-high heat.3 tablespoons vegetable oil
- Briefly dip a sandwich into the egg mixture and fry each side until nicely golden. Depending on the size of your frying pan, you may be able to fry several sandwiches at one time.
- Once each sandwich is done, place it on top of some kitchen paper to absorb any excess oil.
- Slice each fried sandwich into 2 triangles or rectangles.
- Optional: Serve with salad.mixed salad
Tips:
- You may find that you need extra beaten eggs if your bread absorbs a lot of the egg as it's dipped. Prepare more egg mixture as required.You may find that you need to use more oil towards the end of cooking the sandwiches if the oil has been absorbed by the subsequent sandwiches.
Notes
- These creamy fried sandwiches are best enjoyed freshly cooked, while the outside is crisp and the filling is warm and soft.
- However, they can be eaten at room temperature, but I do recommend eating them soon after cooking.
- If you do have leftovers, they can be stored in the refrigerator, covered or within a container.
- Reheat gently by frying in a pan to help restore some of the crispness. Avoid microwaving as this can affect the texture.
- The amount of egg mixture may need to be increased depending on the type of bread used, as some types of bread may absorb more of the egg. If so, prepare a little extra egg.
- Variations:
- Use flavoured cream cheese such as garlic, herb, chilli, pepper, tomato, chive, etc.
- Add thin slices of tomato, cooked bell pepper, mushrooms, onions, or bacon/ham.
- Swap the mustard for dried herb mix and a tablespoon of milk.
- Replace the cream cheese with a cheese spread or cheddar cheese.
- Use any type of thin-sliced bread.
- Dietary adaptations:
- This recipe is already suitable for vegetarians.
- For a vegan/plant-based/dairy-free/egg-free version, use a dairy-free cream cheese and replace the egg with aquafaba, which is the drained liquid from a can of chickpeas. Mix the aquafabar with some dairy-free milk.
- For a gluten-free version, use a gluten-free sliced bread.