Lol, I think my family usually refers to broiled sandwiches as "toasted cheese sandwiches" but I hate the nuisance of making them in a frying pan one at a time. Actually, I like eating 2 or 3 of them, so higher volume production methods are necessary!
The mayo does change the surface appearance a bit and the taste a little, but I put it on pretty thin, so it doesn't soak in enough to give a "French toast" effect. You do have to watch very carefully or they'll burn.
Speaking of French toast, I used to make quasi-Monte Cristo cheese sandwiches. Make two slices of French toast, and when you flip to the second side, put a slice of cheese on one slice of bread. When the second side is done (and the cheese soft), assemble your sandwich. This was definitely a frying pan method.
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