I chose Donna Hay, the present chef's Fried Mozzalrella and Red Pepper Finger Sandwiches. Actually, instead of red pepper, the recipe called for an olive tapenade. We like roasted pepper dip so much more than olive that I subbed this in and I am glad about this decision.
If you make French Toast, you will know how easy this was to make. Spread the dip on the bread. Cover it with a slice of cheese. Mix the egg,milk and black pepper (I added a little parsley.) and dip and fry in a little butter. Oh, you also dip it into Parmesan cheese. It flowed easily and it was scrumptious.fried mozzarella and red pepper finger sandwiches (adapted)
8 slices gluten-free challah, crusts removed
1 tablespoon store-bought or homemade roasted pepper dip
4 slices of mozzarella, sliced
1 tablespoon butter
½ cup milk
cracked black pepper
1/4 cup Parmesan
Spread 4 slices of bread with the roasted red pepper dip and top with the Mozzarella cheese. Sandwich with remaining bread and cut each sandwich into 2.
Linked to Full Plate Thursdays