Ingredients
- Sliced bread: 8 to 10 slices (white or wholemeal).
- Minced meat: 300 g to 400 g of ground beef.
- Aromatics: 1 large onion (finely chopped), 2 cloves of garlic and a little fresh parsley.
- The “Nokoss” (Spice base): A mixture of broth (Maggi/Jumbo), black pepper and a little chilli if you like to spice up the taste.
- Cheese: Sliced cheese (Cheddar or Emmental type) or grated mozzarella.
- Coating: 2 eggs (beaten) and a dash of milk.
- Fat: A little oil for the stuffing and butter for cooking in the pan.
Instructions
1. Prepare the meat stuffing
- Heat a little oil in a pan and fry the onions until soft.
- Add the minced meat, garlic and spices. Cook until the meat is nicely browned and the juice has evaporated.
- Add the fresh parsley at the end. Let the mixture cool slightly.
2. Prepare the bread
- Take two slices of sandwich bread. Some prefer to remove the crust for a cleaner look, but you can leave it on for extra crispness.
- Use a rolling pin to lightly flatten each slice — this makes it easier to seal and prevents the bread from absorbing too much oil.
3. Assemble the “Sandwich”
- Place a slice of cheese on a slice of bread, then add a generous spoonful of meat stuffing.
- Cover with the second slice of bread.
- To seal: Press the edges firmly with your fingers or the tines of a fork. You can also lightly dampen the edges with water or egg to help it stick.
4. Coating and cooking
- Dip each stuffed sandwich into the egg/milk mixture, making sure both sides are lightly coated.
- Melt a knob of butter (or a little oil) in a non-stick pan over medium heat.
- Brown the sandwiches for 2 to 3 minutes per side until they are nice and crispy and the cheese inside has melted.
5. Service
- Cut them diagonally to create triangles. Serve them hot to enjoy the melting cheese!