So you’re saying to yourself “Self. I’m in the mood for a sandwich, but also in the mood for Italian food. What am I to do?”
Well worry your self no longer. This Italian version of the Monte Cristo (or possibly the Monte Cristo is our version of this Italian recipe) will satisfy both your sandwich and Italian cravings. It does take some prep time, but any recipe that mixes prosciutto and melted mozzerella cheese is worth looking into.
- 1 loaf day old Italian bread, sliced and toasted
- Olive oil
- 6 slices of prosciutto
- 6 1 oz. slices Mozzerrlla cheese
- 12 leaves of basil
- 6 anchovy fillets
- 1/2 cup milk
- 2 eggs
- Ground Pepper to taste
Slice the Italian bread into 6 one inch slices. Brush each side with olive oil and toast in a 350 degree F oven until golden (9-12 minutes). Remove from oven and slice each piece down the middle but do not cut through the bottom crust. Then cut off each crust, except the bottom. You should have 6 pieces of toasted bread with pockets.
Place one slice of prosciutto, cheese and anchovy fillet into each pocket. Press the sandwhich together and dip in the milk and then dust with flour. Place in a 3 qt. baking dish. Pour eggs over the sandwich and allow to soak for 8 minutes. Flip over and allow to soak in the eggs for another 7 minutes.
Heat 1/2 cup of oil in a large skillet. Fry each sandwich until golden brown (2-4 minutes on each side). Remove from pan and allow to drain on a paper towel. Cut into diagonal slices and serve with basil.