| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
French |
Cheese, Sandwiches |
1 |
Servings |
INGREDIENTS
| 3 |
lg |
Eggs |
| 1 |
c |
Milk |
| 8 |
|
To10 oz |
| 1/8 |
|
" thick slices |
| 4 |
|
Thin |
| 4 |
lg |
Thin |
| 8 |
sl |
Homemade bread (if you use |
|
|
Homemade cut — 1/4" thick) |
|
|
(Challah would be good) |
| 4 |
tb |
(1/2 stick) unsalted butter |
|
|
Or margarine |
|
|
Tasty semisoft cheese in — |
|
sl |
Red onion |
|
sl |
Prosciutto — (2-4 oz) |
INSTRUCTIONS
Beat eggs and milk together in a shallow soup plate and set aside Place 1
slice cheese, 1 slice onion, 1 slice prosciutto on each of the 4 bread
slices. Top each with remaining sliced cheese and finally, with another
slice of bread. Carefully dip sandwiches into egg mixture and soak bread
well. Heat 2 T of butter or margarine in a large nonstick skillet over
medium heat. When the skillet is hot, add 2 sandwiches. Reduce the heat to
low and fry until bottoms brown, about 5 minutes. Carefully turn with a
spatula and fry on the other side until browned, about 5 minutes. Keep
these warm while you repeat with remaining sandwiches.
Recipe By : Bevmed
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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