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Fresco's Best Italian Cheese Sandwich

Fresco's Best Italian Cheese Sandwich

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Campbell's Kitchen

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 487 kcal
  • 24%
  • Fat:
  • 28.7 g
  • 44%
  • Carbs:
  • 38.6g
  • 12%
  • Protein:
  • 18.8 g
  • 38%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 867 mg
  • 35%

Based on a 2,000 calorie diet

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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.
  7. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Jillian
23

Jillian

2/2/2012

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!

Lope
5

Lope

2/23/2009

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.

Sarah Jo
2

Sarah Jo

11/3/2012

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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