AuthoradminA grilled cheese "Toad in the Hold" sandwich is a delightful fusion of comfort food classics. Imagine a perfectly golden, buttery slice of bread with a crispy, toasted exterior, yet soft and indulgent inside. At the heart of this creation lies a carefully carved-out well, where a perfectly cooked egg nestles, its yolk just begging to be broken and mingled with the melted cheese beneath.
Speaking of cheese—this sandwich boasts layers of rich, gooey goodness, melted to perfection, wrapping each bite in warm, savory bliss. Whether it's sharp cheddar, creamy Havarti, or smoky Gouda, the cheese binds the flavors together in an irresistible harmony.
Paired with the satisfying crunch of the bread and the silkiness of the egg, this dish is both playful and indulgent, a nostalgic twist on a childhood favorite with a gourmet upgrade. Whether enjoyed as a hearty breakfast or a comforting snack, it’s a bite of pure joy.
Spread 1 side of each slice of bread with the mayonnaise. Top 4 slices of the bread with 1 slice of the American cheese and 1 slice of the Muenster or Gouda cheese; top with the remaining 4 slices of bread. Cut the center out of each sandwich with a 2 1/2-inch ring mold.
Melt 2 tablespoons of the butter in a large nonstick skillet over medium-low heat and swirl to coat the bottom. Arrange the inner and outer parts of 2 of the sandwiches in the skillet, and cook until golden brown on the bottom, 4 to 5 minutes. Turn each over, crack an egg into each hole, sprinkle the egg with salt and pepper and cook until the bottoms of the sandwiches are golden brown, the egg whites are set and the yolk is still runny, 4 to 5 minutes. For the last minute of cooking, cover the pan with a lid to cook the egg white completely through. (The round sandwiches may finish cooking faster.) Transfer the egg sandwiches and the round sandwiches to serving plates and keep warm. Wipe out the skillet and melt the remaining 2 tablespoons of butter and repeat with the remaining 2 sandwiches and 2 rounds.
Ingredients
Directions
Spread 1 side of each slice of bread with the mayonnaise. Top 4 slices of the bread with 1 slice of the American cheese and 1 slice of the Muenster or Gouda cheese; top with the remaining 4 slices of bread. Cut the center out of each sandwich with a 2 1/2-inch ring mold.
Melt 2 tablespoons of the butter in a large nonstick skillet over medium-low heat and swirl to coat the bottom. Arrange the inner and outer parts of 2 of the sandwiches in the skillet, and cook until golden brown on the bottom, 4 to 5 minutes. Turn each over, crack an egg into each hole, sprinkle the egg with salt and pepper and cook until the bottoms of the sandwiches are golden brown, the egg whites are set and the yolk is still runny, 4 to 5 minutes. For the last minute of cooking, cover the pan with a lid to cook the egg white completely through. (The round sandwiches may finish cooking faster.) Transfer the egg sandwiches and the round sandwiches to serving plates and keep warm. Wipe out the skillet and melt the remaining 2 tablespoons of butter and repeat with the remaining 2 sandwiches and 2 rounds.
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