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!"
photo by KeeperAtHome
- Ready In:
- 19mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 4 slices Italian bread (1 inch thick)
- 4 slices mozzarella cheese or 4 slices provolone cheese
- 3 eggs
- 1⁄2 cup milk
- 3⁄4 teaspoon italian seasoning
- 1⁄2 teaspoon garlic salt
- 2⁄3 cup Italian seasoned breadcrumbs
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.
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Reviews
-
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! -
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! -
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. -
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!
Tweaks
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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
Martini Guy
Manzanita, 0
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.
