Recipes

Ingredients

• 8 slices day-old Italian bread
• 1 cup (250 mL) shredded mozzarella cheese
• 1 pkg (125 g) Mastro® Capocollo
• 1/3 cup (75 mL) sliced, drained, jarred roasted red peppers
• 3 eggs
• 3/4 cup (175 mL) milk
• 1/2 tsp (2 mL) garlic powder
• 1/4 tsp (1 mL) each salt and pepper
• 2 tbsp (30 mL) olive oil, divided
• 1 tbsp (15 mL) finely chopped fresh parsley

Directions

1. Top half of the bread slices with half of the mozzarella, capocollo, red peppers and remaining cheese. Cap with remaining bread slices.
2. In shallow baking dish, whisk together eggs, milk, garlic powder, salt and pepper. Heat half of the oil in large skillet set over medium-low heat; dip two sandwiches into egg mixture, coating completely.
3. Cook for about 4 minutes per side or until golden brown and cheese is melted. Repeat with remaining sandwiches and oil. To serve, cut sandwiches in half and sprinkle with parsley.
4. Tips: Substitute basil for parsley if desired. Serve sandwiches with olives on the side if desired. Add a pinch of hot pepper flakes for a spicy addition.