Directions
Preparation:15min  ›  Cook:15min  ›  Extra time:5min  ›  Ready in:35min 

1. To prepare the sandwiches, melt the butter over medium heat in a medium frying pan. Add the mushrooms, onion and pepper and cook until the vegetables are tender, about 5 minutes. Remove from the pan.
2. For each sandwich, layer a slice of bread, a slice of Swiss or Cheddar cheese, some of the mushroom-onion mixture, a slice of mozzarella cheese and another slice of bread.
3. To prepare the egg coating, whisk the eggs, milk and salt together in a shallow bowl. Dip the sandwiches in the egg mixture to coat on both sides.
4. Wipe out the frying pan; melt a little more butter in it and swirl to cover the base. Add two sandwiches and brown on one side over medium heat, 3 to 5 minutes. Add a little more butter and turn the sandwiches over to brown the second side. Keep warm while you cook the remaining two sandwiches in the same way.

Variation

CREAM CHEESE SANDWICHES
• Follow the same method as for the French-toasted cheese sandwiches, replacing the sandwich ingredients with 1/3 cup cream cheese, 1/4 cup finely shredded carrot, 1/4 cup finely chopped walnuts and 8 slices raisin bread.
• Place the cream cheese, carrot and walnuts in a small bowl and combine well. Spread half of the raisin bread slices with the cream cheese mixture. Top the filling with the remaining slices of bread.
• Whisk together the ingredients for the egg coating, dip the sandwiches in the egg mixture to coat on both sides, and fry as for the French-toasted cheese sandwiches.