Fresco's Best Italian Sandwich |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I saw this recipe in a magazine advertisement. It's from Prego so it's an Italian way to do grilled cheese. The sandwiches can be cut into slender, finger-sized servings, which is great for children or for making this a tasty appetizer. Ingredients:
1 (11 1/4 ounce) package pepperidge farm texas toast thick bread, thawed |
3/4 lb fresh mozzarella cheese, cut into 1/2-inch thick slices |
1/2 cup all-purpose flour |
3 eggs |
1 cup plain breadcrumbs |
1/2 cup olive oil |
3 cups ragu chunky tomato onion & garlic sauce |
Directions:
1. Preheat oven to 375 degrees; cut each toast in half.
2. Divide the cheese slices among 8 toast halves.
3. Top with the remaining toast halves.
4. Place the flour, eggs and bread crumbs into separate shallow bowls.
5. Beat the eggs with a fork.
6. Coat the sandwiches with the flour.
7. Dip the sandwiches into the eggs.
8. Coat the sandwiches with the bread crumbs.
9. Heat the oil in a 12-inch skillet over medium heat.
10. Add the sandwiches in batches and cook until they're well browned on both sides.
11. Place the sandwiches onto a baking sheet.
12. Bake for 5 minutes or until the cheese is melted.
13. Heat the sauce in a 1-quart saucepan over medium heat until it's hot and bubbling.
14. Serve the sandwiches with the sauce for dipping.
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