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A grilled cheese, sometimes known as a toasted sandwich, cheese toastie (), or jaffle (), is a hot cheese sandwich typically prepared by heating slices of cheese between slices of bread with a cooking fat such as butter or mayonnaise on a frying pan, griddle, or sandwich toaster, until the bread browns and the cheese melts.
Queso frito 'fried cheese' has many variations. [10] Spanish versions sometimes use paprika. [10] It is also found in Central American cuisine. [a] Malakoff is a Swiss-fried cheese dish. Mozzarella sticks are slices of mozzarella cheese that are battered or coated in bread crumbs and then deep-fried or pan-fried. [12]
French toast is a dish of sliced bread soaked in beaten eggs and often milk or cream, then pan-fried. Alternative names and variants include eggy bread , [ 1 ] Bombay toast , gypsy toast , [ 2 ] and poor knights (of Windsor) .
Mozzarella sticks are prepared by coating cheese strings in breadcrumbs or batter. They may be baked or fried in oil. Mozzarella sticks are often served with tomato sauce or marinara sauce. However, they may be served with other dipping sauces such as plum sauce, jalapeño jelly, ketchup, barbecue sauce, honey mustard sauce, and ranch dressing ...
Get in on the trend with this flavor-packed salad, featuring a juicy vinaigrette, farro for heft and plenty of pan-fried, caramelized cheese. Serve it with a hunk of crusty bread for good measure ...
Wonton Mozzarella Sticks Skip the breading for easy mozzarella sticks. Just wrap string cheese in wonton wrappers (look for them in the freezer section of your grocery store) and cook.
Lumpiang keso is a Filipino deep-fried appetizer consisting of a stick of cheese wrapped in a thin egg crêpe. It is more commonly known as cheese sticks, cheese lumpia, or cheese turon. It is usually served warm and crispy, with a dipping sauce made from a mixture of banana ketchup and mayonnaise.
The cheese used in saganaki is usually graviera, kefalograviera, halloumi, kasseri, [3] kefalotyri, [3] or sheep's milk feta cheese. Regional variations include the use of formaela cheese in Arachova, halloumi in Cyprus, and vlahotiri in Metsovo. The cheese is melted in a small frying pan until it is bubbling and generally served with lemon ...