Fresco's Best Italian Sandwich

• 1 (11 1/4 ounce) packagepepperidge farm Texas toast thick bread, thawed
• 34 lb fresh mozzarella cheese, cut into 1/2-inch thick slices
• 12 cup all-purpose flour
• 3 eggs
• 1 cup plain breadcrumbs
• 12 cup olive oil
• 3 cups Ragu chunky tomato onion & garlic sauce

1. Preheat oven to 375 degrees; cut each toast in half.
2. Divide the cheese slices among 8 toast halves.
3. Top with the remaining toast halves.
4. Place the flour, eggs and bread crumbs into separate shallow bowls.
5. Beat the eggs with a fork.
6. Coat the sandwiches with the flour.
7. Dip the sandwiches into the eggs.
8. Coat the sandwiches with the bread crumbs.
9. Heat the oil in a 12-inch skillet over medium heat.
10. Add the sandwiches in batches and cook until they're well browned on both sides.
11. Place the sandwiches onto a baking sheet.
12. Bake for 5 minutes or until the cheese is melted.
13. Heat the sauce in a 1-quart saucepan over medium heat until it's hot and bubbling.
14. Serve the sandwiches with the sauce for dipping.

bread, mozzarella cheese, flour, eggs, breadcrumbs, olive oil, garlic sauce

Taken from www.food.com/recipe/frescos-best-italian-sandwich-330363 (may not work)