| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
French |
Cheese, Sandwiches |
1 |
Servings |
INGREDIENTS
| 3 |
|
Eggs |
| 1 |
c |
Milk |
| 8 |
|
To10 oz |
| 1/8 |
|
" thick slices |
| 4 |
|
Thin |
| 4 |
|
Thin |
| 8 |
|
Homemade bread, if you use |
|
|
Homemade cut, 1/4" thick |
|
|
Challah would be good |
| 4 |
T |
1/2 stick unsalted butter |
|
|
Or margarine |
|
|
Tasty semisoft cheese in |
|
|
Red onion |
|
|
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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