Ingredients
- 2 eggs
- 1/4 cup low fat milk
- 1/2 teaspoon coarse grained salt
- 1/2 teaspoon pepper
- 2 ounce skim milk mozzarella
- 4 slice square italian or sourdough sandwich bread
- 4 slice extra virgin olive oil
Preparation
Baking Directions:
In a large shallow dish, whisk together the eggs, milk, salt and pepper until completely combined.
Using a cheese cutter or knife, cut the mozzarella into six slices.
Set on a plate near stove.
Quickly, so that one slice of bread doesn’t soak up more than its fair share of egg batter, dredge the slices of bread through the egg mixture, coating both sides evenly.
Set aside.
Spray a 12” non-stick skillet set over medium high heat, with olive oil.
When hot but not smoking, add four slices of bread to the pan.
Cook until golden, about 2-3 minutes.
Turn two of the bread slices over and place one fourth of the cheese in a single layer over each of the two cooked side-up slices.
Place remaining two slices of bread on top of the cheese, done side down, on top of the cheese.
Continue cooking until golden.
Flip sandwiches over and cook the fourth side until golden, 2-3 minutes.
