4 Eggs-beaten with ½ cup of water
¼ Cup Parmesan Cheese-freshly grated
8 Bread Slices
8 Provalone Cheese Slices-or any favorite cheese
16 Large Basil leaves-torn by hand
¼ Cup Extra Virgin Olive Oil-flavor with 2 smashed garlic cloves
8 Heirloom Tomato Slices-about 1/4” thick
To Taste Salt and Black Pepper.
Combine the extra virgin olive oil and garlic, seasoning with salt and pepper to taste, reserve.
whisk together the eggs, water, and Parmesan cheese together.
Place in shallow dish like a pie pan for dipping the bread. Reserve.
Preheat griddle to 350°f or a sauté pan on medium heat.
Dip the bread slices in the egg mixture, flipping over to coat both sides evenly.
Place the bread on the preheated griddle. Griddle for about 2 minutes or until light golden brown.
Flip each bread slice over and immediately place a slice of provolone on each bread.
Divide the basil leaves over each slice of cheese. Drizzle each slightly with the olive oil and garlic mixture.
Top four of the bread slices with the sliced tomatoes. Top the tomatoes with the slices of bread that don’t have tomatoes.
When the bottom of the sandwich is golden, flip over and finish the second side.
Remove from griddle and slice in half crosswise and serve. Enjoy!
Lincoln Culinary Institute’s Website: www.lincolnculinary.com