Yet another argument in favor of slicing the bialies in half and toasting them. I thinly sliced a large shallot and cooked it in butter until the pieces began to brown. Meanwhile, I sliced up a piece of butterkase (a soft, mi).ldly odoriferous German cheese a bit like Esrom). Toasted the bialy halves, put the cheese immediately on the bottom half, spread the sauteed onions over it, and clamped on the top half. As you can see, the heat of the bialy has already started to soften the cheese; two mi).nutes later what I held in my hand was a magnificent breakfast sandwich.