Ingredients
1/4 cup chopped onion2 tablespoons olive oil1 garlic clove, minced1 can (28 ounces) crushed tomatoes in puree1 teaspoon grape jelly1/2 teaspoon dried oregano1/2 teaspoon dried basil1/2 teaspoon salt1/8 teaspoon pepperSANDWICHES:1 pound fresh mozzarella cheese, cut into 1/2-inch slices8 slices sourdough bread (3/4 inch thick)2 eggs, lightly beaten3/4 cup milk1/2 teaspoon salt1/4 teaspoon pepper2 tablespoons butter
Preparation
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.
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.
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.
