Egg dipped mushroom and cheese sandwiches

Recipe Type: 
Number of Servings: 
Preparation time: 
426 kcal
22 g
491 mg
Vitamin D: 
0.90 IU
% Ca recommended daily intake: 
  • 100 g chopped fresh mushrooms
  • 1/2 large onion, chopped finely
  • 20 g butter
  • Black ground pepper to taste
  • 8 slices whole wheat sandwich bread
  • 90 g Cheddar or Emmentaler cheese, sliced
  • 90 g Mozzarella cheese, sliced
  • 10 g Extra butter, for frying
  • 2 eggs
  • 3 tablespoons milk
  • 1/2 teaspoon salt
  1. Melt the butter over medium heat in a frying pan. Add the mushrooms, onion and pepper and cook until the vegetables are tender. Remove from the pan.
  2. Cut the crusts off the sandwich bread
  3. On each of 4 slices of bread: layer first a slice of cheddar cheese, then some of the mushroom-onion mixture, then a slice of mozzarella cheese and top with panother slice of bread.
  4. In a separate shallow bowl: whisk the eggs, milk and salt together. Dip the sandwich squares in the egg mixture to coat on both sides.
  5. In a frying pan: melt a little more butter in it and cover the base evenly. Add sandwiches and brown on each side at medium heat, 3-5 minutes.
  6. Serve warm – great accompanied with salad.


Key Nutrients: