Prep: 10 min | Cook: 15 mins | Total: 25 min | Serving: 6 | Yield: 6 sandwiches
One of my favorite sandwiches is the Egg-Dipped Italian Grilled Cheese Sandwich, but a good one is big and could use a bit of restraint when adapting it to the grilled cheese shape. It’s a rare day that I can show a lighter choice of a grilled cheese sandwich, but that’s certainly the case with these Italian Grilled Cheeses.
The first time I had this sandwich, I remember was when I was staying at my aunt’s place overnight a long time ago. My aunt marries an Italian man who was a monster in the kitchen, and I mean he cooks all sorts of food and it’s delicious. He said, this recipe was from his parents, and that it was part of his childhood, so seeing us enjoying it makes him so happy.
Also, the Italian sandwich is so big that it overwhelms children. And yes, you sort of getting the best of both worlds by downsizing the layers a little and turning them into a gooey, crispy-on-the-outside grilled cheese. I cut the sandwiches to feed kids to make feeding even easier.
2 tablespoons milk
2 teaspoons garlic powder
2 teaspoons Italian seasoning
2 tablespoons grated Parmesan cheese
6 slices American cheese
12 slices sandwich bread
Whisk eggs, milk, garlic powder, Italian seasoning, and Parmesan cheese together in a bowl.
Place each American cheese slice between two pieces of bread to assemble 6 sandwiches.
Dip both sides of each sandwich in egg mixture.
Heat a non-stick frying pan over medium heat.
Place dipped sandwiches in the hot frying pan; cook until golden brown and cheese is melted, about 3 minutes per side.