Tomato And Mozzarella Sandwiches Panera Taste A Like Food

TOMATO AND MOZZARELLA SANDWICHES [PANERA TASTE-A-LIKE]

Steps:

• chop up the shallot and garlic and saute it in olive oil over medium low heat.
• add the green onions and sun dried tomatoes and after they are heated, mix in your diced tomatoes and basil.
• after everything is all hot, mixed up, awesome smelling, and most of the liquid has evaporated, then take it off the heat, add the balsamic vinegar and stir.
• now, put your fresh mozzerella on your bread and put it under the broiler until its all melted and delicious looking, and top it with some of the tomato filling and of course another piece of bread because its a sandwich.

NO BAKE CHOCOLATE ECLAIR TASTE-A-LIKE

Steps:

• Place a layer of WHOLE graham crackers in bottom of 9x13 inch pan so no portion of bottom of pan is showing.
• In bowl mix pudding and milk. Stir in Cool Whip.
• Layer 1/2 pudding mix on top of graham crackers. Add another layer of WHOLE crackers. Add remaining portion of pudding mix on top. Add a final top layer of crackers.
• Take off seal and lid of frosting and microwave for about 45 seconds, until runny. Pour frosting over entire mixture and refrigerate overnight.
• Eat! Yummy!

GRILLED EGGPLANT (AUBERGINE) AND MOZZARELLA SANDWICHES

Steps:

• Prepare a moderately hot grill.
• On a platter, pour 2 T dressing over eggplant slices, (I brush the slices to cut back on calories).
• Grill eggplant over moderate heat, brushing with more dressing, until charred and soft on the inside, about 5 minutes.
• Meanwhile, brush cut sides of rolls with remaining dressing, place around edge of grill, and toast until a golden brown, about 2 minutes.
• Layer rolls with eggplant, cheese, tomato, and basil leaves and replace tops.

DEEP-FRIED MOZZARELLA SANDWICHES WITH TOMATO SAUCE

Steps:

• To make the sauce: heat the olive oil in a pan and fry the onion and garlic for 30-60 seconds.
• Add the tomatoes to the pan, then the oregano and wine and bring to the boil. Reduce the heat and simmer for 15-20 minutes. Allow to cool slightly.
• Place the sauce in a food processor or blender and season with salt and pepper. Blend for a few seconds, leaving the mixture a little chunky. Add the basil leaves to the sauce.
• Cut the bread slices into slightly larger discs than the mozzarella slices. Dip one side of the bread slices into the milk and then place a slice of mozzarella on the dry side with some basil leaves. Season the mozzarella with salt and pepper and make a sandwich with the other slice of bread, milk-soaked side on the outside.
• Season the eggs with salt and pepper. Coat the sandwiches with the beaten egg.
• Heat the oil in a deep-fat fryer and when hot deep fry the sandwiches for about 3-4 minutes until golden and crisp on the outside. Drain on kitchen paper
• To serve: reheat the sauce and spoon the hot sauce onto the plate; place 2 mozzarella sandwiches in the middle and serve straight away.

PANERA MONTE CRISTO SANDWICHES

Steps:

• Spread 1/2 teaspoon mustard on each slice of Cinnamon Raisin bread.
• Assemble the sandwich: bread (mustard side up), 1 slice cheese, 2 slices ham, 1 slice cheese, bread (mustard side down). Repeat to make four sandwiches.
• Whisk eggs, water, salt and pepper.
• Melt butter in heavy large skillet over medium-low heat.
• Dip both sides of the sandwich into egg mixture, lightly soaking bread.
• Place in skillet and cook until the cheese melts and the sandwiches are golden, about 4 minutes per side.
• Cut sandwiches in half diagonally and serve.

CHICKEN MOZZARELLA SANDWICHES

Steps:

• Bring pasta sauce to a boil in a medium skillet over medium-high.
• Arrange chicken in sauce.
• Cover and cook over low heat 5 minutes or until chicken is heated through.
• Top chicken with cheese.
• Cover and cook until cheese is melted.
• Serve on rolls.