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    Caputo's Polenta Sandwiches

    Source of Recipe


    List of Ingredients

    Caputo's Polenta Sandwiches

    1 package instant polenta, cooked and cooled 1/2 inch thick on sheet pan
    1/4 lb. prosciutto, thinly sliced
    1/2 lb. Fontina cheese, thinly sliced
    3 large eggs
    1 1/2 cups bread crumbs
    5 T butter


    Cut the polenta into 12 4x4 inch slices. Top 6 of the slices with prosciutto and then the cheese. Top each sandwich with another polenta slice.

    In a shallow bowl beat the eggs. Spread the bread crumbs on a plate. Dip both sides of the sandwich in the eggs and then into the bread crumbs, to coat both sides. Set aside on a baking sheet to dry just slightly.

    Heat the butter in a skillet over medium-high heat. Add the sandwiches and fry on both sides until golden and the cheese is melted. Serve immediately.




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