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Fresco's Best Italian Cheese Sandwich

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."

Rate/Review | Read Reviews (2)

Prep Time:
20 Min

Cook Time:
20 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 sandwiches

Ingredients

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

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.