Italian Stuffed French Toast
Hot Capocollo

Hot Capocollo

We use a lean cut of pork, age it for months and then season it with paprika to create this rich and piquant coppa.

HotCapicollo

HotCapicollo

Cooked, lean cut of select pork marinated in a brine and seasoned with paprika and spices.

Italian Stuffed French Toast

Servings: 4

Course: Breakfast Sandwich


Ingredients

3 eggs

2/3 cup milk

1 tsp dried oregano

1/4 tsp pepper

Pinch salt

8 slices day-old Italian bread, cut into 3/4-inch slices

2 tbsp sun-dried tomato pesto

8 slices Fiorucci Hot Capocollo

8 large fresh basil leaves

9 oz fresh mozzarella cheese, cut into 8 slices

Directions

Prep Time: 15 minutes

Cook Time: 15 minutes

Total time: 30 minutes

 

Preheat oven to 400°F.

 

Whisk together eggs, milk, oregano, pepper and salt; pour into shallow baking dish large enough to fit 4 slices of bread. Set aside.

 

Spread 4 slices of bread with pesto; top each with 2 slices of the Capocollo and 1 slice each basil and mozzarella. Cap with remaining bread.

 

Dip sandwiches into egg mixture, turning to coat well. Heat greased griddle or skillet over medium heat; cook sandwiches, turning once, for 6 to 8 minutes or until crisp and golden brown. Transfer to baking sheet; bake for 5 to 6 minutes or until cheese is melted.

 

Tip: Make a deluxe sandwich by adding grilled eggplant, zucchini, roasted red peppers and olives.