- 12 slices soft white bread
- 6 thick slices (about 1 pound) part-skim, low moisture mozzarella
- 4 extra-large eggs, lightly beaten
- 1/2 cup milk
- 1 teaspoon dried oregano, crumbled
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/4 cup olive oil
- 1/4 cup unsalted butter
Instructions Lay 6 slices of the bread out on the work surface. Lay one slice of mozzarella on each slice of bread. Cover with the remaining slices of bread to form sandwiches. Cut the crust edges of the bread slices away. Press edges of the bread to seal (it will not seal entirely).
In a mixing bowl, combine the lightly beaten eggs with the milk, oregano, salt and pepper. Wisk to combine. Dip the sandwiches int he egg mixture one by one to coat (let the excess run off) and set aside.