A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Caputo's Polenta Sandwiches
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- #116167
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 package instant polenta, cooked and cooled 1/2-inch thick on sheet pan
1/4 pound prosciutto, thinly sliced
1/2 pound Fontina cheese, thinly sliced
3 large eggs
1 1/2 cup bread crumbs
5 tablespoons butter
directions
Cut the polenta into 12 4x4 inch slices. Top 6 of the slices with prosciutto and then the cheese. Top each sandwich with another polenta slice.
In a shallow bowl beat the eggs. Spread the bread crumbs on a plate. Dip both sides of the sandwich in the eggs and then into the bread crumbs, to coat both sides. Set aside on a baking sheet to dry just slightly.
Heat the butter in a skillet over medium-high heat. Add the sandwiches and fry on both sides until golden and the cheese is melted. Serve immediately.
added by
lynnemarie
nutrition data
Nutritional data has not been calculated yet.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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