fried mozzarella and red pepper finger sandwiches - Donna Hay
This week, the I Heart Cooking Club made sandwiches but not your traditional sandwiches. If you look at the linkys, you will find a yummy variety, some you might not have thought of making but will now. What is your Sandwich Sensation?
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)
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)
Ingredients:
8 slices gluten-free challah, crusts removed
1 tablespoon store-bought or homemade roasted pepper dip
4 slices of mozzarella, sliced
1 tablespoon butter
4 eggs
½ cup milk
cracked black pepper
1/4 cup Parmesan
Method:
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.
8 slices gluten-free challah, crusts removed
1 tablespoon store-bought or homemade roasted pepper dip
4 slices of mozzarella, sliced
1 tablespoon butter
1 tablespoon olive oil
4 eggs
½ cup milk
cracked black pepper
1/4 cup Parmesan
Method:
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.
Melt the butter and heat oil in a large non-stick frying pan over medium heat.
Place the eggs, milk and pepper in a bowl and whisk to combine.
Dip the sandwiches in the egg mixture and then press into the parmesan.
Cook, in batches, for 1–2 minutes each side or until the bread is golden and the cheese is melted.
Delish! I like how you made this sandwich work for your personal taste!
ReplyDeleteThis is an interesting sandwich...technique alone has me wanting to try it as I love to try new techniques. The flavors all sound very nice as well...and that olive bit would definitely be a happening thing here as we all love those, although red pepper is a wonderful choice and that would be a hit as well.
ReplyDeleteRoasted red pepper dip sounds good to me! Though I have never tried it before, I know that I would like it, as I love roasted red pepper! A wonderful sandwich, Chaya! And with mozzarella, even better!
ReplyDeleteAnother Donna Hay take on French toast this week! This variation sounds delicious but I think I'd also enjoy it with the olive tapenade.
ReplyDeleteOh this one is making me very hungry! Love it :)
ReplyDeleteDelicious, Chaya. I made this one this week too, but I used a home made green olive tapenade instead of the black olive tapenade. Love your idea of subbing in a red pepper dip. I think pesto would be another great alternative. These are definitely a sandwich I'll be making again.
ReplyDeleteIt sounds soooooooooooooo tasty!!
ReplyDeleteI love roasted red pepper dip too. Will definitely be making this one.
ReplyDeleteI just love this combination for a sandwich, I would really enjoy this awesome creation! Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
ReplyDeleteCome Back Soon!
Miz Helen
Interesting take on a grilled cheese sandwich. Love the idea of the red peper dip more than the olive tapa.
ReplyDeleteChaya - I love that you changed up the recipe and used the red pepper spread in place of olive tapenade! I really like it when people change it up to suit their own taste. Plus the red color is very pretty. You know anything dipped in Parmesan has to be good!
ReplyDeleteFrench toast sandwiches were the way to so this week! These sound yummy with the red pepper and cheese combination. ;-)
ReplyDeleteI've never thought to make savory French toast sandwiches. This is an interesting and delicious variation of grilled cheese. I have to try this out--I bet the egg dip makes a terrific outer crust. I like that you chose to use red pepper dip--it shows how versatile this recipe can be.
ReplyDelete