- 8 slices close–textured white bread, cut 1 cm thick, about 325 g in total
- 170 g mozzarella, grated
- ½ cup (75 g) sun–dried tomatoes packed in oil, well drained and roughly chopped
- 16 large fresh basil leaves
- 150 ml low–fat milk
- 2 large eggs, beaten
- 1 tablespoon extra virgin olive oil
- Tomato and orange salad
- 2 oranges
- 6 roma tomatoes, sliced
- 1 teaspoon balsamic vinegar
- 1 clove garlic, crushed
- salt and pepper
- ¼ cup (35 g) pitted black olives, halved
- First make the salad.
- Peel and slice the oranges, working over a bowl to catch all the juice.
- Arrange the tomatoes and orange slices, slightly overlapping, in a shallow dish.
- Add the vinegar, garlic, and salt and pepper to taste to the orange juice and whisk to mix.
- Sprinkle this dressing over the salad.
- Scatter over the olives.
- Set aside.
- Lay 4 of the slices of bread on a board or work surface.
- Divide the mozzarella evenly among the slices.
- Scatter the sun–dried tomatoes on the cheese, then arrange the basil leaves over the tomatoes.
- Place the remaining 4 slices of bread on top and press down firmly.
- Pour the milk into a shallow bowl.
- Add the eggs and season with salt and pepper to taste.
- Gently whisk together.
- Lay the sandwiches in the bowl, one at a time, and spoon the milk and egg mixture over so that the bread on both sides is evenly and thoroughly moistened.
- Lightly grease a cast–iron chargrill pan with 1½ teaspoons of the oil.
- Heat the pan over a moderate heat.
- Place 2 of the sandwiches in the pan and cook for 1–2 minutes on each side, turning carefully with 2 spatulas to hold the sandwiches together, until golden and crisp.
- Repeat with the other 2 sandwiches
Preparation: 15 minutes
Cooking: about 10 minutes