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Bite-Sized Panini Mozzarella en Carrozza*

Prep Time: 15

Cook Time: 8

Serves: Serves: 4

Ingredients

• 2 Tbsp. butter, softened
• 8 large slices oval country-style bread
• 3 Tbsp. extra virgin olive oil, divided
• 4 large anchovy fillets, mashed to a paste or 2 tsp. anchovy paste
• 2 cloves garlic, minced
• Pinch of red pepper flakes
• 2 cups (8 oz.) Sargento® Fancy Shredded Mozzarella Cheese
• 2 Tbsp. minced sun dried tomatoes
• 3 eggs
• 2 Tbsp. milk

Directions

• Butter one side of each slice of bread. In small skillet, heat 1/2 Tbsp. oil over medium heat until hot. Add anchovy paste and garlic; cook 1 minute. Turn off heat; stir in pepper flakes and another 1/2 tsp. oil. Spread mixture over unbuttered sides of bread. Mix cheese, sun dried tomatoes and basil. Sprinkle cheese mixture evenly over four slices bread; top with remaining bread slices, buttered sides up.

• In a pie plate, whisk together eggs and milk. Heat remaining 2 Tbsp. oil in large nonstick skillet over medium heat.

• Dip each sandwich into egg mixture; turning to coat both sides. Cook in skillet (in two batches in half of oil each time, if necessary) over medium heat until golden brown and cheese is melted, 3 to 4 minutes per side. Cut into bite-sized pieces.