Servings: Makes 4
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| 1/2 |
pound Italian sausage, removed from casing |
| 1 |
cup sliced mushrooms |
| 2 |
teaspoons Italian seasoning |
| 1 |
package (10 ounces) frozen chopped spinach, thawed |
| 1/2 |
cup ricotta cheese |
| 1/2 |
cup grated Parmesan cheese, divided |
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Pepper, to taste |
| 8 |
slices Cobblestone Mill Sourdough Bread |
| 2 |
eggs |
| 1/4 |
cup milk |
| 1 |
to 2 tablespoons butter or margarine, divided |
| 1 |
jar (14 ounces) spaghetti sauce, warmed |
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nutritional information |
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Cook sausage in large skillet over medium-high heat until well browned, about 10 minutes (stir sausage as it cooks to break into pieces). - Add mushrooms and Italian seasoning; cook and stir until mushrooms are tender, sausage is no longer pink in center and liquid has evaporated 3 to 5 minutes. Remove from heat.
- Press all excess liquid from spinach. Stir spinach, ricotta cheese, 1/4 cup Parmesan and pepper into sausage mixture: mix well.
- Divide sausage mixture evenly between 4 bread slices; top with remaining 4 slices to form sandwiches. Gently press down on sandwiches with palm of hand.
- Beat eggs and milk in shallow dish or pie plate.
- Melt 1 tablespoon butter on griddle over medium-low heat.
- Briefly dip both sides of each sandwich in egg mixture, letting excess drip off.
- Fry sandwiches on hot griddle, turning once, until golden brown, about 10 minutes. Add more butter to griddle as needed.
- Sprinkle top of each sandwich with 1 tablespoon of remaining Parmesan.
- Serve with warm spaghetti sauce.
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Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes |
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