Prep: 10 min | Cook: 15 mins | Total: 25 min | Serving: 6 | Yield: 6 sandwiches
One of my favorite sandwiches is the Egg-Dipped Italian Grilled Cheese Sandwich, but a good one is big and could use a bit of restraint when adapting it to the grilled cheese shape. It’s a rare day that I can show a lighter choice of a grilled cheese sandwich, but that’s certainly the case with these Italian Grilled Cheeses.
The first time I had this sandwich, I remember was when I was staying at my aunt’s place overnight a long time ago. My aunt marries an Italian man who was a monster in the kitchen, and I mean he cooks all sorts of food and it’s delicious. He said, this recipe was from his parents, and that it was part of his childhood, so seeing us enjoying it makes him so happy.
Also, the Italian sandwich is so big that it overwhelms children. And yes, you sort of getting the best of both worlds by downsizing the layers a little and turning them into a gooey, crispy-on-the-outside grilled cheese. I cut the sandwiches to feed kids to make feeding even easier.
2 tbsp milk
2 tsp garlic powder
2 tsp Italian seasoning
2 tbsp grated Parmesan cheese
(6) slices American cheese
(12) slices sandwich bread
In a bowl, add and whisk eggs, milk, garlic powder, Italian seasoning, and Parmesan cheese.
Place each American cheese slice between two pieces of bread to assemble (6) sandwiches.
Dip in the egg mixture both sides of each sandwich.
Heat a non-stick frying pan over medium heat.
Add and place dipped sandwiches in the hot frying pan; cook until golden brown and the cheese melt, about 3 minutes per side.
For grilled cheeses, the bread I use depends on one thing: what I have at my wardrobe. Yes, some suggest that you have to make a nice grilled cheese with fancy, crusty bread, but those people have to calm down.
Per Serving: 289.4 calories; 121.5 mg cholesterol; 825.5 mg sodium; 14.3 g protein; 27.3 g carbohydrates.