French Toast Cheese Sandwich in Multigrain Bread Make it for breakfast or brunch Sourdough and other fancy artisan breads get a slightly thicker, stiffer crust but sandwich bread typically has a larger surface area so there is more. Top with the tomatoes, the remaining cheese, and the remaining bread, oiled side up. Grill until the bread is toasted and the cheese is melted.

Ingredients of French Toast Cheese Sandwich in Multigrain Bread

  1. You need 2 of whole eggs.
  2. It's 2 tsp of finely chopped onion.
  3. It's 2 tsp of chopped tomato (deseeded).
  4. Prepare 1 tsp of finely chopped green bell pepper.
  5. It's 1 tsp of roughly chopped mint leaves.
  6. You need 1 tsp of roughly chopped coriander.
  7. Prepare 1 pinch of Garam Masala.
  8. Prepare 1 of finely chopped green chilli.
  9. It's 1 pinch of black pepper powder.
  10. You need To Taste of Salt.
  11. Prepare 2 of cheese slices.
  12. It's 4 slices of Multigrain bread.
  13. You need 1 tsp of Butter for toasting.

French Toast Cheese Sandwich in Multigrain Bread step by step

  1. Beat the eggs with a fork and add onions, tomato, green bell pepper and green chillies one by one and mix well..
  2. Add mint, coriander, garam Masala, Black pepper powder and salt and beat the mixture again with a fork..
  3. Butter a pan and put a multigrain bread slice on it. Pour the mixture with a spoon little by little. Spread it carefully and nicely..
  4. Flip the slice upside down, to get the eggs cooked. Once cooked nicely, flip the slice again to get the egg side up..
  5. Put a cheese slice on the bread and cover it with another bread slice..
  6. Now cook it from both the sides till the cheese melt a little and the bread is crispy enough..
  7. Cut into halves and serve hot with Mint Chutney or Tomato ketchup..

French toast - bread soaked in milk, then in beaten eggs and then fried. A nubbly-textured sandwich loaf perfect for sandwiches and toast. Remove the bread from the oven and turn it out onto a rack to cool. When the bread is completely cool, wrap it in plastic and store at room temperature for several days; freeze. We wanted a French toast recipe that would be crisp and buttery on the outside, soft and custard-like on the inside, with well-balanced flavor, sweet enough to eat with only a sprinkling of confectioners' sugar, but not so sweet that it cou.

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