Ingredients
8 slices white bread (use your favorite)
6 oz. Fontina, thinly sliced
2 T fresh oregano, roughly chopped
2 T milk
2 large eggs
Kosher salt and black pepper
2 T extra-virgin olive oil
Preparation
Top half or bread slices with a few slices of cheese; sprinkle with oregano, salt, and pepper. Top with remaining bread.
In a small bowl, whisk together milk and eggs. Heat oil in a large, non-stick skillet. Dip sandwiches into egg mixture, letting excess drip back into bowl; place in skillet. Cook until golden and cheese has melted, about 2 minutes per side. Transfer to serving plates.
