Fresco's Best Italian Sandwich

Submitted by CookingONTheSide

"I saw this recipe in a magazine advertisement. It's from Prego so it's an Italian way to do grilled cheese. The sandwiches can be cut into slender, finger-sized servings, which is great for children or for making this a tasty appetizer."

 

• Ready In: 40mins
• Ingredients: 7

ingredients

• 1 (11 1/4 ounce) package pepperidge farm Texas toast thick bread, thawed
• 3⁄4 lb fresh mozzarella cheese, cut into 1/2-inch thick slices
• 1⁄2 cup all-purpose flour
• 3 eggs
• 1 cup plain breadcrumbs
• 1⁄2 cup olive oil
• 3 cups Ragu chunky tomato onion & garlic sauce

directions

1. Preheat oven to 375 degrees; cut each toast in half.
2. Divide the cheese slices among 8 toast halves.
3. Top with the remaining toast halves.
4. Place the flour, eggs and bread crumbs into separate shallow bowls.
5. Beat the eggs with a fork.
6. Coat the sandwiches with the flour.
7. Dip the sandwiches into the eggs.
8. Coat the sandwiches with the bread crumbs.
9. Heat the oil in a 12-inch skillet over medium heat.
10. Add the sandwiches in batches and cook until they're well browned on both sides.
11. Place the sandwiches onto a baking sheet.
12. Bake for 5 minutes or until the cheese is melted.
13. Heat the sauce in a 1-quart saucepan over medium heat until it's hot and bubbling.
14. Serve the sandwiches with the sauce for dipping.