Instructions: Divide the 4 pieces of mozzarella on 4 pieces of bread. Cover with 4 remaining pieces of bread to form sandwiches and set aside.

Whisk the eggs in a shallow wide bowl and add the milk, thyme leaves and salt and mix until well blended. Dip the sandwiches into egg mixture one by one to coat and set aside.

In a 12- to 14-inch non-stick saute pan, heat 2 tablespoons of the olive oil until smoking. Add 1 tablespoon of the butter and cook until sizzling subsides. Place 2 sandwiches in pan and cook until golden brown on first side. Flip over and repeat on other side. Remove and set first 2 aside. Repeat process with remaining oil, butter and sandwiches. Serve immediately.

This recipe yields 4 servings as snack or antipasto.

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