Crunchy on the Outside, Melty on the Inside: Try Our Yummy Crispy Mozzarella Sandwich
Cook Time: 40 mins
Serves: 4
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INGREDIENTS
12 slices of bread
350 g of drained Granarolo mozzarella
10/12 anchovy fillets
breadcrumbs to taste
3 tablespoons of grated Parmigiano Reggiano
6 fresh Granarolo eggs from Terra farms
flour to taste
salt and pepper
10/12 basil leaves
frying oil
Recipe by Granarolo
PREPARATIONS
With the knife, trim the edges of the bread slices and cut them into triangles.
Cut the mozzarella into thin slices.
Line up half of the bread triangles on the work surface and arrange on them a slice of mozzarella, an anchovy fillet and a little basil cut into julienne strips. Overlap the remaining triangles of bread and close them by pressing well.
In a bowl beat the eggs.
Flour the stuffed bread in flour, without omitting the edges, then in the beaten egg with a pinch of pepper, salt and grated Parmesan.
Finally pass the bread in the breadcrumbs compacting the triangle.
Heat plenty of oil and fry the mozzarella in carrozza on both sides.
Drain well and dry the preparation on kitchen paper.