SANDWICH - BATTER-DIPPED CHEESE TOMATO

By akselden

Ingredients

• 3 cloves garlic, peeled and lightly bruised
• 1 T. butter
• 1 T. olive oil
• 1 small tomato
• 4 slices whole wheat or white bread
• 2 tsp. Dijon mustard
• 2 slices Monterey Jack, Swiss or Muenster cheese (about 2 oz.)
• 4 large leaves fresh basil (or 1/2 tsp. dried basil)
• 1 egg
• 1 T. milk

Details

Servings 2

Preparation

Step 1

In a large skillet, cook the whole garlic cloves in the butter and oil over medium-low heat until the garlic is softened and frangrant, 5-10 minutes. Do not let the garlic brown.

Meanwhile, slice the tomato, Spread each slice of bread with mustard. Divide the cheese, tomato slices and basil between two slices of bread and top each sandwich with a second slice of bread. In a shallow bowl, beat the egg and milk together. Dip each sandwich into the egg mixture, turning it soak both sides.

Discard the garlic. If the skillet is not good and hot, increase the heat to medium. When the oil is hot but not smoking, add the sandwiches and cook until golden on one side, 2-3 minutes. Turn the sandwiches over and cook them on the second side until golden, 2-3 minutes longer. Cut the sandwiches into halves or quarters and serve.