Preserved exactly as written in the original source
Spread whole wheat bread with club cheese
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Trim
Dip in egg
Fry in deep fat until crisp and brown
Serve with seasoned tomato thickened with two tablespoons butter and two tablespoons flour to each cup
Modern guidance to help you succeed with this vintage recipe
Coating the sandwich in egg creates a protective protein barrier that seals the edges and prevents cheese leakage during frying. Deep frying at the proper temperature (350-375°F) creates an immediate crust through the Maillard reaction, keeping the bread crisp rather than greasy while the residual heat gently melts the cheese inside. The flour-thickened tomato sauce uses a classic roux technique, where butter and flour cook together to gelatinize the starches and create a smooth, coating consistency that won't make the sandwich soggy.
The tomato sauce can be prepared up to 2 days ahead and refrigerated in an airtight container. Reheat gently over low heat, whisking to restore smoothness, and thin with a tablespoon of water if needed. Sandwiches should be assembled and fried just before serving for optimal crispness.
Fried sandwiches do not store well and become soggy when refrigerated. Leftover tomato sauce can be stored in an airtight container in the refrigerator for up to 4 days. If you must store cooked sandwiches, place them uncovered in the refrigerator to prevent steam buildup, then reheat in a 375°F oven for 8-10 minutes to restore some crispness.
AI-generated tips from Chef Cecil's culinary database
The tomato sauce can be prepared up to 2 days ahead and refrigerated in an airtight container. Reheat gently over low heat, whisking to restore smoothness, and thin with a tablespoon of water if needed. Sandwiches should be assembled and fried just before serving for optimal crispness.
Fried sandwiches do not store well and become soggy when refrigerated. Leftover tomato sauce can be stored in an airtight container in the refrigerator for up to 4 days. If you must store cooked sandwiches, place them uncovered in the refrigerator to prevent steam buildup, then reheat in a 375°F oven for 8-10 minutes to restore some crispness.
