• 4 cups corn oil
  • 1 jar Rao’s Homemade® Marinara or Tomato Basil Sauce
  • 4 eggs
  • Salt & pepper to taste
  • 1/4 cup pecorino romano cheese
  • 2 tbsp chopped Italian parsley
  • 2 tbsp room temperature butter
  • 4 slices white bread
  • 2 cups of all purpose white flour
  • 2 cups unseasoned breadcrumbs
  • 1 lb mozzarella cheese


  • In a warmed pan, add corn oil, raise flame to medium-high.
  • In a saucepan, heat Rao’s Homemade® Marinara or Tomato Basil Sauce.
  • Meanwhile, whisk together eggs, salt, pepper, pecorino romano, and parsley. Pour the egg mixture into a flat holding tray.
  • Butter each piece of sliced bread to hold everything in place.
  • Place 1/4” mozzarella cheese between your two pieces of buttered bread.
  • Trim the crusts.
  • Slice sandwich pieces into triangle shaped wedges.
  • Cover each wedge in flour, egg mixture, and breadcrumbs. Be sure to cover all sides.
  • Place each fully covered wedge into hot oil pan. Fry until golden brown.
  • Drain the excess oil from each of the wedges by placing on a paper towel.
  • Serve with Rao’s Homemade® Marinara Sauce.

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