Ingredients
- 8 slices American-style sandwich bread, crusts removed
- 8 (1/4-inch) slices mozzarella
- 5 eggs
- 1/2 cup milk
- 2 teaspoons fresh thyme
- 1 teaspoon kosher salt
- 5 tablespoons extra-virgin olive oil
Directions
Top each of 4 slices of bread with a piece of mozzarella. Cover with the 4 remaining slices of bread to form sandwiches. Trim the bread to within 1/4-inch of the cheese and set aside.
In a wide, shallow bowl, whisk the eggs until smooth. Add the milk, thyme, and salt and mix until well blended. Dip the sandwiches into the egg mixture one by one to coat, and set aside.
In a 12 to 14-inch nonstick saute pan, heat 1 tablespoon of the olive oil until smoking. Place 2 sandwiches in the pan and cook slowly until golden brown on the first side, about 2 minutes. Flip each sandwich and cook on the other side for 2 more minutes. Remove sandwiches and set aside in a warm oven. Repeat process with the remaining oil and sandwiches. Serve immediately.
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By Addicted to Bread
TX
on April 08, 2008
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I though these sandwiches were only okay. And if something is only OK I like to eat my fat grams elsewhere. I think the reason I thought they were only ok was that the egg reminded me of french toast, and for me that doesn't go with cheese. But if that doesn't really bother you then go ahead and try them. Like the other reviewers said they're easy to make.
By lgoetz_6301520
Bakersfield, CA
on November 20, 2006
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I find that flouring the outside before dipping in the egg gives it an added crunch,less greasy and less "eggy".
Then I pour anchovey butter over it, making it incredibly rich and more favorful.
By joackie01_399800
Albuquerque, NM
on December 08, 2004
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These sandwiches are about as easy as grilled cheese but SO much better!! I coated the sandwiches in flour before dunking in the egg mix and they came out really crunchy and mmm mmm good. I think that if you didn't have thyme, oregano would be just as good!
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