"S Viemeister" > wrote in message
...
> On 6/6/2016 4:21 PM, Ophelia wrote:
>>
>> OK ... I think. When I make mine the cheese is in the middle and when
>> I grill 'broil' it, the cheese melts inside. When I say I 'broil' it,
>> really what I do is put it into a small oven and take it out when both
>> sides are browned and the cheese melted!
>>
> I generally do mine in a toastie-maker - except when I do french toast
> cheese sandwiches.

I suspect we end up with the same ... except ... French toast cheese
sandwiches?????

Hmmmm????


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On 6/6/2016 4:46 PM, Ophelia wrote:
> "S Viemeister" > wrote
>> On 6/6/2016 4:21 PM, Ophelia wrote:
>>> OK ... I think. When I make mine the cheese is in the middle and when
>>> I grill 'broil' it, the cheese melts inside. When I say I 'broil' it,
>>> really what I do is put it into a small oven and take it out when both
>>> sides are browned and the cheese melted!
>>>
>> I generally do mine in a toastie-maker - except when I do french toast
>> cheese sandwiches.
>
> I suspect we end up with the same ... except ... French toast cheese
> sandwiches?????
>
> Hmmmm????
>
Pain perdu, made with slightly stale bread dipped in beaten egg with a
little milk. Fry lightly on one side, flip, add a slice of cheese (and
anything else you fancy - ham, bacon, tomato), cover with the cooked
side of another slice. Cook for a bit, then flip over and fry the other
side.

"S Viemeister" > wrote in message
...
> On 6/6/2016 4:46 PM, Ophelia wrote:
>> "S Viemeister" > wrote
>>> On 6/6/2016 4:21 PM, Ophelia wrote:
>>>> OK ... I think. When I make mine the cheese is in the middle and when
>>>> I grill 'broil' it, the cheese melts inside. When I say I 'broil' it,
>>>> really what I do is put it into a small oven and take it out when both
>>>> sides are browned and the cheese melted!
>>>>
>>> I generally do mine in a toastie-maker - except when I do french toast
>>> cheese sandwiches.
>>
>> I suspect we end up with the same ... except ... French toast cheese
>> sandwiches?????
>>
>> Hmmmm????
>>
> Pain perdu, made with slightly stale bread dipped in beaten egg with a
> little milk. Fry lightly on one side, flip, add a slice of cheese (and
> anything else you fancy - ham, bacon, tomato), cover with the cooked side
> of another slice. Cook for a bit, then flip over and fry the other side.

Ahh yes, I know pain perdu! Just just didn't connect it, thanks

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