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READY IN 40 mins

Fresco's Best Italian Cheese Sandwich

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Read Reviews (3)

"Sandwiches made with fresh mozzarella and Pepperidge Farm® Garlic Texas Toast are given a crispy coating and pan-fried until golden. Serve with a mixed green salad with apricots, strawberries, and toasted walnuts with a strawberry vinaigrette. For dessert serve chocolate cupcakes with vanilla frosting." — Campbell's Kitchen

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Original recipe makes 8 sandwiches Change Servings

1 (11.25 ounce) package Pepperidge Farm® Texas Toast Garlic, thawed
3/4 pound fresh mozzarella cheese, cut into 1/2-inch-thick slices
1/2 cup all-purpose flour
3 eggs

1 cup plain dry bread crumbs
1/2 cup olive oil
3 cups Prego® Chunky Garden Tomato, Onion & Garlic Italian Sauce

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Directions

Preheat the oven to 375 degrees F. Cut each toast in half.
Divide the cheese slices among 8 toast halves. Top with the remaining toast halves.
Place the flour, eggs and bread crumbs into separate shallow bowls. Beat the eggs with a fork.
Coat the sandwiches with the flour. Dip the sandwiches into the eggs. Coat the sandwiches with the bread crumbs.
Heat the oil in a 12-inch skillet over medium heat. Add the sandwiches in batches and cook until they're well browned on both sides. Place the sandwiches onto a baking sheet. Bake for 5 minutes or until the cheese is melted.
Heat the sauce in a 1-quart saucepan over medium heat until it's hot and bubbling. Serve the sandwiches with the sauce for dipping.

Kitchen-Friendly View

PREP 20 mins
COOK 20 mins
READY IN 40 mins

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Reviews More Reviews

Feb 02, 2012

I love Texas Toast and happened to have a package in the freezer. This was a good way to use it up! I didn't bother with the extra step of coating and frying the bread. (didn't have time) I simply baked it according to the directions and sandwiched some fresh mozzarella, tomato slices and fresh basil in between. The marinara on the side was a nice touch!

—Jillian

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Feb 23, 2009

I liked this recipe because it wasn't too complicated but it looked fancy, and my guests liked it. Best of all it used some ingredients I had on hand. I made small sandwiches that I did cut in half and I used as an appetizer, so mine were bite size. (I had some fresh mozzarella I had to use up and some bread that I bought for something else that I also wanted to use up.) But I would like to try it with the Pepperidge Farm bread which I am sure would give it great flavor. Anyway, I was very happy with the result.

—Lope

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6 Ratings

Nov 03, 2012

We liked this okay. We all thought it would have been better made without the coating. Next time, I will try it without. Instead of serving it with dipping sauce, I made homemade tomato soup to go with.

—Sarah Jo

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Nutrition

Calories
487 kcal
24%

Carbohydrates
38.6 g
12%

Cholesterol
107 mg
36%

Fat
28.7 g
44%

Fiber
4.4 g
18%

Protein
18.8 g
38%

Sodium
867 mg
35%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Fresco's Best Italian Cheese Sandwich

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 487
Calories from Fat: 258

% Daily Value *
Total Fat 28.7g 44 %
Saturated Fat 8.6g 43 %
Cholesterol 107mg 36 %
Sodium 867mg 35 %
** Potassium 96mg 3 %
Total Carbohydrates 38.6g 12 %
Dietary Fiber 4.4g 18 %
Protein 18.8g 38 %
Sugars 9.6g
** Vitamin A 6 %
** Vitamin C 0 %
** Calcium 46 %
** Iron 15 %
** Thiamin 18 %
** Niacin 36 %
** Vitamin B6 5 %
** Magnesium 7 %
** Folate 23 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.