We use a lean cut of pork, age it for months and then season it with paprika to create this rich and piquant coppa.
Italian Stuffed French Toast
Serve this loaded French toast with a simple green salad for a light brunch.
2/3 cup milk
1 tsp dried oregano
1/4 tsp pepper
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
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.