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Adapted from a recipe found on the Target website. 4 servings but My Hero and I found that 1/2 a sandwich was plenty for us. Great with a little roasted tomato soup and a piece of fruit. An easy Friday or Saturday night recipe.


  • 8 slices whole wheat bread
  • 1/4 cup prepared basil pesto
  • 4 thin slices Mozzarella cheese (fresh is best)
  • 1 tomato thinly sliced
  • 4 thin slices Provolone cheese
  • 4 slices pancetts cooked until crispy and drained (Italian bacon but regular will work 1 slice per sandwich cut in half or thirds)
  • 4 thin slices red onion
  • 2 eggs, beaten with 1/3 cup milk and 1/8 tsp white pepper in a shallow plate
  • 3 Tbsp flour
  • 3 Tbsp cornmeal (you can substitute fine dry bread crumbs probably about 1/4 cup but it's bettere)
  • 1/4 cup freshly grated Parmesan cheese or mix of Parmesan and Romano


  • Spread on side of each slice of bread with pesto.
  • Make sandwiches, enclosing a slice of tomato, pancetta and onion between the slices of cheese one Mozzarella and one Provolone.
  • Combine flour cornmeal and parmesan cheese. Dip sandwiches into egg mixture, then dip into flour mixture.
  • Cook on a preheated contact grill until crisp and golden and cheese melts

Categories: Sandwich 
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