- Prep Time:
- 10 min
- Cook Time:
- 15 min
- 8 slices day-old Italian bread
- 8 slices mozzarella cheese
- 8 slices prosciutto
- 1 cup (250 mL) baby arugula
- 3 eggs
- 1/2 cup (125 mL) milk
- 1 tbsp (15 mL) prepared basil pesto
- Pinch each salt and pepper
- 2 tbsp (30 mL) olive oil
Place bread on working surface; top half of the slices with 1 slice mozzarella, 2 slices prosciutto, 1/4 cup (60 mL) arugula and remaining mozzarella slices. Cap with remaining bread.
In shallow baking dish, whisk together eggs, milk, pesto, salt and pepper. Heat oil in large skillet set over medium heat. Dip each sandwich into egg mixture, coating completely; cook, in batches, for 6 to 10 minutes, turning once, or until both sides are golden brown and cheese is melted.
Serve with warm heated tomato sauce for dipping if desired.
Use fresh or smoked mozzarella cheese for a gourmet indulgence.