Italian Stuffed French Toast


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


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.