Fresco’s Best Italian Cheese Sandwich
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Fresco’s Best Italian Cheese Sandwich

  • Prep: 20 minutes
  • Bake: 15 minutes
  • Serves: 8

Ingredients & Directions

  • 1 package (11.25 ounces) Pepperidge Farm® Garlic Texas Toast, thawed
  • 3/4 pound fresh mozzarella cheese, cut into 1/2-inch-thick slices
  • 1/2 cup all-purpose flour
  • 3 egg
  • 1 cup plain dry bread crumbs
  • 1/2 cup olive oil
  • 3 cups Prego® Garden Harvest Chunky Tomato, Onion & Garlic Italian Sauce

Heat the oven to 375°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.