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Fried Mozzarella Sandwiches

This sandwich won't win any beauty pageants, but a plate stacked high with wedges of them will be the first thing your kids make a beeline for when they walk in the door after a "hard" day at school.  In fact, it's pretty hard for kids of any age to resist melty cheese in a crispy-fried crust, isn't it?  It is. 

I'm gonna admit...they're pretty messy to make.  My hands were covered in egg and bread crumbs from trying to hold them together and get everything to adhere before frying.  But it was totally worth it.  Totally.

That's it for today...a totally satisfying quickie.  Nothing like a good quickie.  That's what I always say.  Okay.  It's not.  I don't always say that.  But I'm saying it now.
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Fried Mozzarella Sandwiches

by Heather Schmitt-González
Prep Time: 5-10 minutes
Cook Time: 5 minutes
Keywords: fry appetizer entree sandwich snack cheese bacon

Ingredients (serves 2-4)
  • 2 eggs
  • salt
  • all-purpose flour
  • dry bread crumbs, regular or panko
  • 2-4 thin slices cooked bacon (or ham), optional
  • ~3 oz. thinly sliced mozzarella cheese
  • 4 slices white bread, crusts removed
  • olive oil, for frying
Instructions
Whip the eggs with a bit of salt in a flattish bowl. Sprinkle some flour over one plate and te breadcrumbs over another plate.

Make two sandwiches by dividing the bacon or ham (if using) and mozzarella between two pieces of bread and topping with the last two slices. Pinch the outsides of the bread together a bit.

Heat about 1/2" of oil in a skillet over medium-high heat.

Carefully (seriously, this is tricky) grab a sandwich and dip in flour on all four sides. Dip into eggwash and then into bread crumbs. Lower carefully into oil and fry until golden on both sides.

Lift out onto a paper towel-lined plate to soak up excess oil and repeat with other sandwich. Slice on the diagonal, if you wish. Serve immediately.

note:
Change it up by layering in a few fresh leaves of basil or some paper-thin slices of juicy tomato.

adapted from Apples for Jam by Tessa Kiros
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