ITALIAN TOAST RECIPE RECIPES

ITALIAN-FRENCH TOAST RECIPE | ALLRECIPES

Italian-French Toast Recipe | Allrecipes image

This recipe is dedicated to the memory of my Grandmother, who taught me to make it. It is a snack sure to please, and can be made in under 30 minutes.

Provided by PETEIYC

Categories Breakfast and Brunch French Toast Recipes

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 12 servings

Number Of Ingredients 7

Ingredients

6 eggs
½ cup milk
2 teaspoons dried parsley
12 slices white sandwich bread
6 ounces mozzarella cheese
1 cup vegetable oil for frying
1 clove garlic, crushed

Steps:

In a medium-sized bowl, beat together eggs, milk, and parsley; set aside.
Slice the mozzarella into 12 rounds. Make 6 sandwiches with the bread and mozzarella, dip each sandwich in egg mixture.
In a large skillet, lightly saute garlic in oil, then remove and discard garlic. Fry dipped sandwiches in the oil. When the sandwiches are browned, cut them into quarters on the diagonal and serve warm.

Nutrition Facts : Calories 165.1 calories, CarbohydrateContent 12.6 g, CholesterolContent 105 mg, FatContent 8.9 g, FiberContent 0.5 g, ProteinContent 8.7 g, SaturatedFatContent 3.5 g, SodiumContent 258.4 mg, SugarContent 2.3 g

ITALIAN "STUFFED" TOAST (TOAST FARCITO) RECIPE | ALLRECIPES

Italian

The first time I went to a bar with friends in Italy, I was very curious when they offered me 'toast' as pub grub. When this panino showed up I understood that Italian toast and American toast is NOT the same thing. Cooked ham, fontina cheese, and giardiniera make up this hot panino that goes well with your favorite Italian beer.

Provided by Buckwheat Queen

Categories World Cuisine European Italian

Total Time 13 minutes

Prep Time 10 minutes

Cook Time 3 minutes

Yield 2 sandwiches

Number Of Ingredients 5

Ingredients

2 slices prosciutto
2 slices fontina cheese
4 slices thinly sliced sandwich bread
¼ cup chopped giardiniera (pickled Italian vegetables)
2 hot pickled peppers

Steps:

Heat a panino press according to the manufacturer's instructions.
Place 1 slice prosciutto and 1 slice fontina cheese onto a slice of bread; repeat with remaining prosciutto, fontina cheese, and slice of bread. Add 1/2 of the giardiniera on top of each cheese layer and top sandwiches with remaining bread slices, creating 2 sandwiches.
Cook each panino in the press until the cheese has melted and the bread has toasted, about 3 minutes. Serve with hot pickled peppers on the side.

Nutrition Facts : Calories 310 calories, CarbohydrateContent 29 g, CholesterolContent 45.5 mg, FatContent 15.1 g, FiberContent 1.9 g, ProteinContent 14.2 g, SaturatedFatContent 7.6 g, SodiumContent 887.5 mg, SugarContent 4.6 g

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