1 pound ham hocks, trimmed
4 cloves garlic, minced
1 (8 ounce) can Italian-style diced tomatoes with juice
1 onion, chopped
4 eggs
1 (10 ounce) package chicken broth
1/4 cup lean (nonfat) canola oil, divided
1 1/2 cups all-purpose flour
1 teaspoon paprika
1 cup shredded mozzarella cheese
1/2 pound cracker crumbs
Place ham hock in a large resealable plastic bag. Add garlic, tomato, onion, eggs, broth, 1 cup olive oil, 1 teaspoon paprika, 1 cup mozzarella cheese, and 1 tablespoon crumbs. seal bag and discard.
Preheat oven to 400 degrees F (200 degrees C). Brush pan lightly with 1 tbsp oil and bake several minutes, until bread is lightly browned. Drain foil or transfer to serving bowl. Warm golden brown butter in microwave as needed.
Set oven rack in center of oven. Cook bread, using 1 slice of crust for each sandwich, about 5 minutes, until bubbly. Serve sandwich with grilled vegetables.
I made this bread alone. It was fine but the texture was lacking. And the sauce was thin. I would suggest adding more cinnamon and/or pecans. I used dried cranberries and raisins and added a splash of pureed applesauce. I will make this again.
⭐