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Fresh Mozzarella Sandwiches

 Fresh Mozzarella Sandwiches
As girls, my sisters and I always helped our mother make these hearty melted cheese sandwiches. Served with a robust tomato sauce for dipping, they made a quick, nutritious lunch or dinner. Nowadays, I prepare them for my husband and our two teen sons here on Long Island.
4 ServingsPrep: 25 min. Cook: 35 min.

Ingredients

  • 1/4 cup chopped onion
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 1 can (28 ounces) crushed tomatoes in puree
  • 1 teaspoon grape jelly
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • SANDWICHES:
  • 1 pound fresh mozzarella cheese, cut into 1/2-inch slices
  • 8 slices sourdough bread (3/4 inch thick)
  • 2 eggs, lightly beaten
  • 3/4 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons butter

Directions

  • In a large saucepan, saute onion in oil until tender. Add garlic;
  • cook 1 minute longer. Stir in the tomatoes, jelly, oregano, basil,
  • salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered,
  • for 20 minutes, stirring several times.
  • Meanwhile, for sandwiches, arrange cheese on four slices of bread to
  • within 1/2 in. of edges. Top with remaining bread. In a shallow

2 of 2

Fresh Mozzarella Sandwiches (continued)

Directions (continued)

  • bowl, combine the eggs, milk, salt and pepper. Dip sandwiches in egg
  • mixture.
  • Melt 1 tablespoon butter in a large skillet over medium heat. Add two
  • sandwiches; toast over medium heat for 4-5 minutes on each side or
  • until golden brown and the cheese is melted. Repeat with remaining
  • sandwiches and butter. Serve with tomato sauce for dipping. Yield:
  • 4 servings.
Nutritional Facts: 1 serving (1 each) equals 726 calories, 43 g fat (23 g saturated fat), 217 mg cholesterol, 1,615 mg sodium, 49 g carbohydrate, 4 g fiber, 32 g protein.