Recipe by Campbell's Kitchen
"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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1 (11.25 ounce) package
Pepperidge Farm® Texas Toast Garlic, thawed
fresh mozzarella cheese, cut into 1/2-inch-thick slices
plain dry bread crumbs
Prego® Chunky Garden Tomato, Onion & Garlic Italian Sauce
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!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Fresco's Best Italian Cheese Sandwich
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 258
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