Fresh Mozzarella Sandwiches

• 1/4 cup chopped onion
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 1 can (28 ounces) crushed tomatoes in puree
• 1 teaspoon grape jelly
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 pound fresh mozzarella cheese, cut into 1/2-inch slices
• 8 slices sourdough bread (3/4 inch thick)
• 2 eggs, lightly beaten
• 3/4 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons butter

1. In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, jelly, oregano, basil, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring several times.
2. Meanwhile, for sandwiches, arrange cheese on four slices of bread to within 1/2 in. of edges. Top with remaining bread. In a shallow bowl, combine the eggs, milk, salt and pepper. Dip sandwiches in egg mixture.
3. Melt 1 tablespoon butter in a large skillet over medium heat. Add two sandwiches; toast over medium heat for 4-5 minutes on each side or until golden brown and the cheese is melted. Repeat with remaining sandwiches and butter. Serve with tomato sauce for dipping.

onion, olive oil, garlic, tomatoes, grape jelly, oregano, basil, salt, pepper, mozzarella cheese, bread, eggs, milk, salt, pepper, butter

Taken from www.tasteofhome.com/recipes/fresh-mozzarella-sandwiches/ (may not work)