Roman Sandwiches

• 4 eggs
• 2 cups milk
• Salt and pepper to taste
• 12 slices Gonnella Vienna Bread, crusts trimmed
• 1/4 cup virgin olive oil
• 1 clove garlic, crushed
• 1 pound bacon or pancetta (Italian non- smoked bacon), diced
• 1/2 cup grated Parmesan cheese
• 1/4 cup finely chopped parsley
• Freshly ground pepper

Mix eggs, milk, salt and pepper in bowl. Place bread slices in baking dish; pour in egg mixture and turn each bread slice. Cover and refrigerate several hours, or overnight. About 1 hour before serving, remove dish and preheat oven. Heat oil in skillet over medium heat. Sauté garlic until golden, then remove and discard. Add bacon and sauté. Spoon bacon and oil evenly over bread, then sprinkle with cheese, parsley and pepper. Bake 45 minutes. Let stand 5 minutes before cutting to serve.