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This is also super-tasty with a bowl of tomato soup, or as an appetizer, it can be dipped in marinara sauce.


  • 1 lb fresh buffalo mozzarella, cut into 4 slices, about 3x4 inches
  • 8 slices firm white sandwich bread
  • 2 L eggs
  • 1/2 c heavy cream
  • 1t fresh thyme leaves
  • 1t salt
  • grating of nutmeg
  • 1/4c olive oil
  • 2 T butter


  • Place mozzarella slices on 4 slices of bread. Cover with remaining bread and trim crusts.
  • In wide shallow bowl, whisk eggs. Add cream, thyme, salt, and nutmeg, and whisk until well-blended.
  • In 10-12" nonstick skillet, heat 2T olive oil over med-hi heat until smoking. Add 1 T butter and cook until sizzling subsides. Dip 2 sandwiches in egg mixture, turning to coat, place in pan, and cook until golden brown, about 2 minutes. Flip over and brown on other side.
  • Transfer sandwiches to individual plates and repeat process with remaining 2 sandwiches. Cut in half and serve immediately

Categories: Appetizer  Dairy  Finger Food  Lunch  Savory  Side Dish  Stove 
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