Eclectic Recipes » Fried Mozzarella, Basil and Tomato Sandwiches

Fried Mozzarella, Basil and Tomato Sandwiches

This is a Sponsored post written by me on behalf of Natures Pride Bread. All opinions are 100% mine.

The day after Thanksgiving means leftovers galore. And in my house, that means leftover turkey sandwiches. My family can’t get enough of them. So today, I tried out a new recipe for the sandwiches I’ll be making this Friday.

This is a Béchamel slathered, fresh tomato, fresh basil and mozzarella sandwich. I purposely left out the meat. Friday, of course, we’ll be adding leftover shredded turkey to these sandwiches. But they are equally delicious without any meat at all.

After making the sandwich, I dipped it into an egg mixture and then pan-fried it. seriously, this has got to be the best grilled cheese ever, and it’s so simple!

No I know what your thinking, Béchamel? Sounds hard, or I tried it before and it’s a pain. But let’s not call it Béchamel, just call it milk gravy, less intimidating that way.

Now first, add a couple of pats of butter to a skillet, melt over medium low heat and add about 3 tablespoons of flour. Grate in a little nutmeg and add salt and pepper. Just cook this mixture until creamy and bubbly, whisking well, for about 2 – 3 minutes. Next add about 1 cup milk and turn the heat all the way up. Whisk well and then you have gravy. If you now have lumps for some reason, just pour it into a blender and blend on high until smooth. Problem fixed. If it’s too thin, simmer until it’s thicker, if it’s too thick, add a little more milk.

For this recipe, I used  Nature’s Pride Bread. It’s 100% natural and contains no artificial preservatives, colors or flavors. Be sure to also “Like” Nature’s Pride on Facebook for a chance to win FREE bread for a month in their Bread for No Bread contest (a new winner is selected every Monday).

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6 Responses to “Fried Mozzarella, Basil and Tomato Sandwiches”

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