Spedino Fried Mozzarella Sandwich Recipes

Steps:

• Sandwich the cheese equally between 2 bread slices (add any of the additions). Season to taste. Lightly brush the milk on both sides of the sandwich. Dip briefly in flour and remove excess. Place sandwiches in egg and allow egg to soak in. Press edges of sandwiches together to seal. Heat oil in a large saute pan and add sandwiches. Fry on both sides until golden brown. Remove to paper towels to drain.

Steps:

• In a shallow bowl, beat the eggs, then beat in the garlic, season with salt and pepper and beat again to combine. In another shallow bowl, add the breadcrumbs, season with salt and pepper and stir to combine.
• Top 4 slices of white bread with a single mozzarella slice apiece, and trim the cheese as needed to avoid overhang. Top with the remaining 4 slices of white bread and press down gently.
• Dip both sides and all the edges of a sandwich in the egg to coat fully, followed by the bread crumbs. Place on a large plate and transfer to the refrigerator to firm up while you continue to work, then repeat with the other sandwiches.
• In a large skillet, heat 1/4-inch olive oil over medium heat. See if the oil is ready by dropping a few bread crumbs in; they should bubble gently. Working in batches as needed, fry each sandwich, turning once with a slotted spatula or a fork, until the outsides and edges are golden brown and the cheese has melted, 1 to 2 minutes per side. Drain on paper towels. Season with salt, halve diagonally, and serve.

Steps:

• Preheat oven to lowest setting.
• Combine eggs, milk, salt and pepper in a shallow 9x9 baking dish.
• Beat until well mixed and set aside.
• Place flour in another shallow pan and set aside.
• Trim crusts off bread slices.
• Using 8 slices of bread, make a stacked sandwich, fitting the mozzarella between slices.
• Imagine the stack divided into 4 equal quadrants.
• Stick a sturdy skewer right through the center of each one of the quadrants.
• Using a serrate-edge knife, cut the stack downwards, so there are 4 separate stacks with a skewer through the center of each.Repeat with the remaining bread slices and cheese.
• Pour enough oil into a heavy pan to reach 1 1/2 inches deep.
• Bring oil up to 350 degrees.
• Line a baking sheet with several layers of paper towels.
• Dredge each skewered sandwich in the flour, to coat lightly.
• Dip each skewer sandwich in the egg mixture and allow to drain briefly.
• Don't soak the bread till it's soggy, just lightly coat.
• Place skewers in oil, frying and turning with tongs until golden brown and crusty, about 4 minutes a side.
• Repeat as necessary until all skewers are cooked.
• Set all aside on paper towels to drain.
• SAUCE:.
• Heat olive oil and garlic in a heavy pan over medium heat until garlic is golden.
• DO NOT OVERCOOK the garlic as it will become bitter.
• Stir anchovies into oil until they dissolve.
• Add capers and cook until they begin to sizzle.
• Add lemon juice and white wine.
• Bring all to a vigorous boil and add the stock.
• Boil until thickened slightly, about 3 minutes.
• Stir in the parsley and remove from heat.
• Plate the sandwiches, 2 to a plate.
• Remove the skewers if desired.
• Serve the sauce in bowls on the side or poured around the sandwiches on the plate.

Steps:

• Beat together eggs, salt, pepper and milk.
• Make 4 sandwiches of the Mozzarella and stale bread.
• Dip sandwiches into egg mixture.
• Press edges together.
• Heat oil to high heat.
• Fry sandwiches on both sides until golden brown.
• Drain and serve immediately.