Do you have older bread rolls at home and are wondering what to make for a quick dinner? Forget about the ordinary sandwich and try this warm delicacy. Cheese-filled rolls in egg are a great upgrade of a well-known classic. By combining two slices of bread roll with cheese glue, you create small sandwiches that are perfectly crispy on the outside and wonderfully creamy on the inside after frying.
This recipe is extremely quick, inexpensive, and reliably saves bread that has already lost its freshness. Moreover, kids love it, making these little cheese rolls an ideal finger food. Let’s take a look at how to turn a few ordinary ingredients into a warm dinner in just 10 minutes.
| Parameter | Value |
|---|---|
| Preparation time | 5 minutes |
| Frying time | 5 minutes |
| Difficulty | Extremely easy |
| Main advantage | Quick processing of older bread |
Ingredients We Will Need
- Older bread rolls: Amount according to hunger, ideally 2–3 days old (they are easier to cut).
- Melted cheese: In a block or tub (serves as a tasty glue).
- Eggs: 2–3 pieces for coating.
- Fat for frying: Lard or vegetable oil.
- Spices: Salt and ground black pepper for the egg mixture.
- Something extra (optional): A bit of grated hard cheese (Edam, Gouda) for an even cheesier flavor.
Step-by-Step Preparation
1. Preparing the Cheese Sandwiches
Cut the bread rolls into even slices about 1 to 1.5 cm thick. Spread a layer of melted cheese on half of the slices. If desired, you can lightly sprinkle some grated hard cheese on them. Cover the cheese-coated slices with the other half of the cut slices and gently press them together so that the cheese acts as glue and the slices hold firmly during handling.
2. Preparing the Egg Mixture
In a deep plate or bowl, whisk the eggs with a pinch of salt and ground black pepper. If you like herbs, you can also add a bit of dried oregano or chopped chives to the egg mixture.
3. Coating and Quick Frying
Heat enough lard or oil in a pan. Gradually dip the assembled cheese rolls in the beaten egg. Let them soak up the liquid slightly (but not too long, so they don’t become soggy) and immediately place them in the hot fat. Fry them quickly on both sides until golden brown.
4. Draining Fat and Serving
Remove the finished cheese rolls from the pan and place them on a paper napkin to absorb excess fat. Serve while still warm, so the cheese inside is beautifully melted. They taste great with fresh vegetables, a dash of ketchup, or homemade tartar sauce.
Frequently Asked Questions (FAQ)
Absolutely! If you have leftover ham or dry salami in the fridge, slice them into pieces that match the size of the bread roll and place them between the cheese layers. This will give you an even heartier snack.
The key is to spread the melted cheese evenly to the edges and press the rolls together firmly. The egg on the surface will immediately set upon contact with the hot pan, locking the sandwich in place.
Yes, older baguette or loaf works great too. The process remains exactly the same, just you will have slightly larger pieces.
Cheese-filled rolls in egg are proof that even from ordinary stale bread, you can create an absolute delicacy in just a few minutes. Enjoy your meal!
