Tomato surprise hot sandwich

    15 min

    This looks like junk food, but it isn't, really, although it combines three economical fast food recipes: the old US diner favourite, 'tomato surprise', 'eggy breads', and what used to be the highly indigestible 'cheese dreams', that fried cheese sandwich that soaked up its weight in lard ... shudder. I think you will find this tomato surprise sandwich much more digestible; in fact if you use a minimum of oil and choose a good bread, it's actually quite nutritious, but could still tempt faddy teens/children. It tempts faddy me!

    1 person made this

    Serves: 1 

    • 1 fresh ripe tomato
    • salt and black pepper to taste
    • 1 egg
    • milk (optional)
    • 2 to 3 thin cheese slices of your choice
    • 2 slices thick robust sandwich loaf bread
    • 1 dessertspoon minced fresh chives
    • vegetable oil for frying

    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Slice tomato very thinly and put slices in a small sieve over a bowl so that the juice can drain (you don't want your sandwich to drip). Sprinkle lightly with salt and pepper, the salt will hasten the draining of the juice.
    2. Beat the egg on deep plate or shallow flat-bottomed dish large enough to take the size of the sandwich. Season to taste. You can add a drop of milk if you like but it's not crucial.
    3. Spread the cheese slices evenly over one slice of bread. Cover with drained sliced tomato and sprinkle chives over tomato if liked. Top with second slice of bread, press sandwich down a bit to make sure it's solid and doesn't flap or come to bits. You want it to be neat.
    4. Place sandwich in dish of beaten egg, slide about for a couple of moments to allow egg to soak in, then flip over, slosh that side about a bit. Leave to soak until the bread has absorbed the liquid, about 1 minute.
    5. In the meantime heat a small amount of oil in a frying pan. Transfer sandwich from dish to pan. If any egg is left, pour it on top of sandwich so that it can soak in while the bottom is frying.
    6. Fry sandwich fairly slowly so that it heats through. When the underside is golden, flip sandwich over and do the same with the other side. Best eaten with a fork.


    If you're making several sandwiches, they'll keep warm on a baking tray in a very low oven while you fry the rest. They may crisp up a bit.
    If liked, you could spread a bit of hot sauce, ketchup or tomato or onion relish on the bread before adding the cheese.
    For a good succulent filling knife-and-fork meal you could top the sandwich with baked beans and a fried or poached egg. Still fast, but ticks all the boxes for protein, fibre, calcium, vitamin C and the like.

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