Fresco's Best Italian Cheese Sandwich Recipe - Allrecipes.com
Fresco's Best Italian Cheese Sandwich Recipe
  • READY IN 40 mins

Fresco's Best Italian Cheese Sandwich

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 sandwiches Change Servings
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  • PREP

    20 mins
  • COOK

    20 mins
  • READY IN

    40 mins

Directions

  1. Preheat the oven to 375 degrees F. Cut each toast in half.
  2. Divide the cheese slices among 8 toast halves. Top with the remaining toast halves.
  3. Place the flour, eggs and bread crumbs into separate shallow bowls. Beat the eggs with a fork.
  4. Coat the sandwiches with the flour. Dip the sandwiches into the eggs. Coat the sandwiches with the bread crumbs.
  5. 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.
  6. 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.
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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!

 
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.

 

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.

 

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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.

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