Italian Grilled Cheese Sandwiches

"Quick and easy. Try them with sliced dill pickles, a tossed salad and a glass of your favorite white wine. From Taste of Home magazine. Enjoy!"
 
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photo by KeeperAtHome photo by KeeperAtHome
photo by KeeperAtHome
Ready In:
19mins
Ingredients:
7
Serves:
4
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ingredients

  • 4 slices Italian bread (1 inch thick)
  • 4 slices mozzarella cheese or 4 slices provolone cheese
  • 3 eggs
  • 12 cup milk
  • 34 teaspoon italian seasoning
  • 12 teaspoon garlic salt
  • 23 cup Italian seasoned breadcrumbs
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directions

  • Cut a 3-inch pocket in each slice of bread.
  • Place a slice of cheese in each pocket.
  • In a bowl, beat eggs, milk, Italian seasoning and garlic salt.
  • Soak bread in mixture for 2 minutes on each side.
  • Coat with bread crumbs.
  • Cook on a greased hot griddle until golden brown on each side.
  • Cooking time depends on the griddle.

Questions & Replies

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Reviews

  1. KeeperAtHome
    These are very good and such a nice change of pace from the usual sandwich fare! Had this with soup for dinner Recipe #42863 Love ToH recipes!
     
  2. Annas_Mom_Erin
    Delicious. I wasn't liking the sound of italian seasoning at the time so I omitted that and used plain breadcrumbs plus I added a slice of ham. Very tastey!
     
  3. gwynn
    I started to put this recipe in until I saw it was already here. This is a very tasty grilled cheese sandwich. Something very different. Thanks for posting.
     
  4. echo echo
    Well, this was just a wonderful lunch. I substituted garlic powder for garlic salt, otherwise just followed directions. I think it would be great even without the seasoned crumbs, but they do add crunch and boost that Italian flavor. Might try it next with a thin slice of tomato added. This joins my list of special treats. Thanks, MG!
     
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Tweaks

  1. echo echo
    Well, this was just a wonderful lunch. I substituted garlic powder for garlic salt, otherwise just followed directions. I think it would be great even without the seasoned crumbs, but they do add crunch and boost that Italian flavor. Might try it next with a thin slice of tomato added. This joins my list of special treats. Thanks, MG!
     

RECIPE SUBMITTED BY

I am a retired Judge/Attorney and I divide my time between the Portland,Oregon area and a second home on the Oregon coast. <br>My father was professionally trained as a cook/chef, before going on to another career, and taught me to cook at age 6. Cooking is one of my main interests in retirement and I recently recieved some training as a Sous Chef at a cooking school. <br>Once a month I help cook/prepare an oyster and fish dinner, for a public service club on the Oregon coast, serving between 200 and 300 diners.
 
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