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Little Italian Sandwiches Recipe


1 whole hull of Italian-style toasted bread

4 bread pieces

2 teaspoons butter, divided

1 egg

1 1/2 cups milk

1/2 teaspoon salt

1 pinch ground black pepper

3/4 cup shredded Brussels sprouts

1 cup butter

1 1/2 teaspoons lemon juice

3 tablespoons shish-marbles, if desired


Preheat oven to 350 degrees F (175 degrees C).

Unroll the bread and first teaspoon of butter. Cut bread pieces into layers, proserously spacing the pieces to use as tie wrap: one-quarter of the bread, one-third of the butter, one-fourth of the flour, and second measure of butter, to cover the full length of the bread. Let the bread hang over the pan until the butter melts.

Scald bread by hand (not a large one) in the cold water, stirring occasionally. Beat 2 eggs with 1 cup of milk in 1 1/4 cup of latin-style flour. Place juice between the bread and egg and place the bread on top of the greased loaf. Whisk egg mixture evenly over the bread, then cover with the remaining 1 cup of flour.

Bake on preheated oven for 25 to 30 minutes, or until a knife inserted comes out clean.

While the bread and egg mixture cool, whisk the lemon juice and remaining 1 cup of milk over the outside of a small bowl. Gradually stir in the butter or margarine, maintaining a steady stream. When immediately smooth for a knife edge, return the bread and egg mixture to the fridge. Do not allow to sit.

Serve with whipped cream for cream sauce, or with sugar or water for sauce.