Ingredients

8 Slices of Day-Old Bread

4 Slices of Mozzarella Cheese

8 Slices of Prosciutto

1 Tomato, Sliced

3 Eggs

½ Cup Milk

2 Tbsp Basil Pesto

1 tsp Salt

1 tsp Pepper

½ Cup Grated Parmesan Cheese

¾ Cup Three Farmers, Garlic & Herb Crunchy Little Lentils

Directions

1. In a 9 x 12 baking dish, lay 4 slices of bread side by side.
2. Add a slice of mozzarella cheese and prosciutto to each slice of bread and top with the remaining slices of bread.
3. In a medium sized bowel, add the eggs, milk, pesto, salt and pepper and mix well.
4. Pour the egg mixture over top of the sandwiches, cover and place in the fridge for a half hour.
5. Pre-heat the oven to 350F.
6. Sprinkle half a tbsp of Three Farmers, Garlic and Herb Crunchy Little Lentils inside each sandwich along with a slice of tomato and top with sandwiches with grated parmesan cheese.
7. Bake for 25 minutes or until golden brown and the cheese is melted.
8. Remove from oven and lightly sprinkle a small handful of Crunchy Little Lentils atop of the sandwiches and Serve.

Recipe compliments of Three Farmers Foods