Ingredients Jump to Instructions ↓

  1. 1/4 cup chopped onion

  2. 2 tablespoons olive oil

  3. 1 garlic clove, minced

  4. 1 can (28 ounces) crushed tomatoes in puree

  5. 1 teaspoon grape jelly

  6. 1/2 teaspoon dried oregano

  7. 1/2 teaspoon dried basil

  8. 1/8 teaspoon pepper SANDWICHES:

  9. 1 pound fresh mozzarella cheese, cut into 1/2-inch slices

  10. 8 slices sourdough bread (3/4 inch thick)

  11. 2 eggs, lightly beaten

  12. 3/4 cup milk

  13. 1/2 teaspoon salt

  14. 1/4 teaspoon pepper

  15. 2 tablespoons butter

Instructions Jump to Ingredients ↑

  1. In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, jelly, oregano, basil, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring several times. Meanwhile, for sandwiches, arrange cheese on four slices of bread to within 1/2 in. of edges. Top with remaining bread. In a shallow bowl, combine the eggs, milk, salt and pepper. Dip sandwiches in egg mixture. Melt 1 tablespoon butter in a large skillet over medium heat. Add two sandwiches; toast over medium heat for 4-5 minutes on each side or until golden brown and the cheese is melted. Repeat with remaining sandwiches and butter. Serve with tomato sauce for dipping. Yield: 4 servings.


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