Fresco's Best Italian Cheese Sandwich

3 Reviews

Prep: 20 min
Cook: 20 min
Ready In: 40 min

“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.” - by Campbell's Kitchen

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

Hide Checklist

Adjust Servings

Adjust

Metric US

Original recipe yields 8 sandwiches

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.

Nutrition

Amount Per Serving (8 total)

Calories
487 cal
24%

Fat
28.7 g
44%

Carbs
38.6 g
12%

Based on a 2,000 calorie diet

Share It

Reviews (3)

Rate This Recipe

Jillian

Feb. 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 ..." See morebaked 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

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 a..." See morend 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

Nov. 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 wit..." See moreh."

More Reviews