This egg and cheese sandwich is an easy, filling meal idea for breakfast, lunch, or even dinner! A fried egg is topped with melted cheese, fresh arugula, and sandwiched between two slices of thick, toasty bread.
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Are you in a sandwich rut? Tired of the same ham-and-Swiss for lunch day after day? Or maybe you need some grab-and-go breakfast ideas. Well, this egg and cheese sandwich is the perfect way to shake up your mealtime routine!
This delicious sandwich is so easy to make and it can be adjusted to suit different tastes, so everyone in the family will love it. It only takes minutes to fry an egg in a pan on the stovetop, then layer it with cheese and some peppery arugula. Simple! Although this recipe makes one serving, it’s easy to scale up—the only limit is how many eggs fit on your griddle.
(Not a fan of fried eggs? Then try this scrambled egg sandwich!)
Easy Egg and Cheese Sandwich Recipe
I love to have this sandwich for breakfast, but it’s equally delicious at lunch or as a breakfast for dinner. It’s a filling meal that will keep you going all day!
It’s easy to customize this sandwich with other ingredients too. Try adding some sliced tomatoes or crispy bacon. Sliced avocado is another great add-in, and it adds a boost of healthy fat! You can also switch up the cheese: cheddar cheese, Swiss, mozzarella, or pepper jack all make excellent choices.
No matter what ingredients you choose to use, this recipe is the perfect way to switch up your sandwich routine!
Ingredients for Egg and Cheese Sandwich
See recipe card below this post for ingredient quantities and full instructions.
- Thick sliced bread – You can use white bread, but I love a hearty sourdough for this recipe. A bagel is good too!
- Salted butter – Unsalted butter is fine too; you just may want to add a little extra salt to the recipe to make up for it.
- Egg – Here’s the best way to crack an egg.
- Kosher salt
- Black pepper
- Swiss or fontina cheese
- Fresh arugula – Arugula adds a nice peppery bite. Spinach works too if you’d like something milder.
- Try using a tortilla wrap or pita instead of bread.
- Add crispy bacon, ham, or a sausage patty for extra protein.
- Top it all off with some sliced avocado or guacamole.
- Spread one side of the bread with some spicy mayo or mustard.
- Swap the fried egg for a basted egg.
How to Make an Egg and Cheese Sandwich
- Butter the bread: Spread 1 tablespoon of butter on one side of each bread slice.
- Fry the egg: In a small nonstick skillet, heat the remaining butter over medium-high heat. Add the egg, then season with salt and pepper. Cook the fried egg to the desired doneness, 3 to 5 minutes, then transfer the fried egg to a plate.
- Assemble: In the same pan used to cook the egg, add one of the slices of bread with the butter side down. Sprinkle the cheese over the top, then add the egg, followed by the arugula. Top with the remaining slice of bread, buttered side out.
- Toast: Cook until the bread is golden brown, about 3 to 4 minutes, then flip and cook the other side for about 3 minutes more.
- Serve: Slice the egg and cheese sandwich in half and serve hot.
If you have time, use freshly grated cheese instead of the bagged shredded cheese from the grocery store. It melts much more smoothly!
How to Store Leftover Egg and Cheese Sandwich
This is definitely the kind of sandwich that is best eaten immediately. If you do have any leftovers, you can wrap them tightly or place them in an airtight container for up to a day. Reheat the sandwich in the microwave or a 325ºF oven until warmed through.
This egg and cheese sandwich is a great source of protein and if you choose a whole wheat bread, it’s also a good source of healthy whole grains.
Cheddar, Swiss, havarti, fontina, and pepper jack are excellent choices for an egg and cheese sandwich. I like using a cheese that melts well and that brings a lot of flavor to the table.
Because this recipe is made with fried eggs and fresh arugula, it’s not ideal for freezing, thawing, and reheating.
Egg and Cheese Sandwich
- 2 slices thick sliced bread
- 2 tablespoons salted butter room temperature, divided
- 1 egg
- pinch kosher salt
- pinch black pepper
- ¼ cup Swiss or fontina cheese shredded
- handful fresh arugula
- Spread 1 tablespoon of the butter on one side of each slice of bread. Set aside.
- In a small nonstick pan, heat the remaining butter over medium high heat. Add the egg, then season with the salt and pepper. Cook the fried egg to the desired doneness, 3 to 5 minutes. Using a spatula, remove the egg from the pan and set aside.
- In the same pan used to cook the egg, add one of the slices of bread, butter side down. Sprinkle the cheese over the top. Add the egg to the cheese, followed by the arugula. Top with the remaining slice of bread, buttered side out.
- Saute until the bread is golden brown and crispy, about 3 to 4 minutes. Flip, then brown the other side, another 3 minutes.
- Remove from the heat, slice in half and serve.