Stuffed toast

Name: Stuffed toast
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 3 Tomatoes; 200 g Mozzarella; 1 potty Basil; 100 ml Milk; 2 Eggs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 8 discs Toast; 8 discs Salami; 2-3 TABLESPOONS Oil; 7-10 Tbsp some salad leaves; 7-10 Tbsp Lemon slices

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

3 Tomatoes
200 g Mozzarella
1 potty Basil
100 ml Milk
2 Eggs
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
8 discs Toast
8 discs Salami
2-3 TABLESPOONS Oil
7-10 Tbsp some salad leaves
7-10 Tbsp Lemon slices

Directions

1
Clean and wash the tomatoes. Cut mozzarella and tomatoes into thin slices. Wash the basil and pluck off the leaves, put something aside for garnishing. Whisk milk and eggs, season well with salt, pepper and nutmeg.
2
Turn slices of toast in the egg milk. Cover four slices of toast with basil, slices of tomato, mozzarella and salami, leaving a small rim. Place the remaining slices of toast on top. Press the edge firmly.
3
Heat the oil in a large coated pan and fry the bread in it. Clean and wash the salad. Put the salad leaves on the plates. Cut filled loaves of bread diagonally in half and arrange them on top. Serve garnished with basil and lemon.