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| General Category : Lunch |
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| Food Group : Meat-Pork, Cheese/Other Dairy |
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| This cross between pizza and a classic toasted French sandwich is portable enough to eat on the run. |
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Ingredients
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2 very thick slices Italian bread |
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2 tbsp (30 mL) pizza or pasta sauce |
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1/4 cup (50 mL) thinly sliced pepperoni |
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2 slices mozzarella or provolone cheese |
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2 eggs, beaten |
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1/2 tsp (2 mL) dried oregano leaves |
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1/4 tsp (1 mL) each salt and pepper |
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1 tbsp (15 mL) shredded Parmesan cheese (optional) |
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Preparation
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Cut a slit in the bottom of each slice of bread using a sharp knife to make a pocket. Spread pizza sauce inside cavities in bread and fill with pepperoni slices and cheese slices.
Mix eggs with oregano, salt and pepper.
Spray a non-stick pan with cooking spray and set over medium heat. Dip slices of bread, one at a time, in egg mixture until well coated on each side. Place in heated pan and cook for 2 to 3 minutes or until bottom is golden. Turn and sprinkle Parmesan (if using) evenly over top. Cook for 2 to 3 minutes longer or until golden.
Makes 2 sandwiches.
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Nutritional information
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Per sandwich (without Parmesan): 369 cal (50% from fat), 20 g fat, 27 g carb, 19 g protein, 2 g fibre. Excellent source riboflavin, niacin. Good source vit A, thiamin, calcium, iron.
Make-ahead: Can be made at least 8 hrs ahead.
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