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1. Begin by setting up a breading station: place flour, beaten eggs, and breadcrumbs in three separate shallow dishes. Season the flour with a pinch of salt and pepper.
2. Heat the oil over medium heat in a large skillet. You'll want it hot, but not smoking-of course, keep a careful eye just like when you’re watching over sprouting seedlings in the spring.
3. While the oil is coming to temperature, take a slice of mozzarella and sandwich it between two slices of bread. Press the edges to seal them slightly.
4. Carefully dredge the sandwich in the flour, shaking off any excess. Next, dip it into the egg wash, ensuring you get a nice even coat. Lastly, press it into the breadcrumbs, making sure those crumbs stick all around.
5. Fry each sandwich until golden brown, about 3-4 minutes per side, turning only once like the first changing leaves of fall - patience is key here.
6. Transfer the sandwiches to a paper towel-lined plate to drain any excess oil. Let them sit for a moment - all the best things in life need a minute to settle, like a well-loved quilt on a homey bed.
7. Cut the sandwiches in half, watch the cheese pull apart like memories unspooling, garnish with basil if you’re using, and serve warm.
Variations & Tips
- For a zestier kick, mix a bit of garlic powder or a pinch of red pepper flakes into the breadcrumb mixture.
- Swap out the Italian breadcrumbs for panko if you want an even crunchier exterior, like the morning frost on the pasture gate.
- Add a few slices of tomato or a schmear of pesto between the cheese and bread for a bit of freshness that'll remind you of summer gardens.
- To make this a touch healthier, try doing a lighter pan-fry in a non-stick skillet with just a bit of oil, though I reckon it's alright to treat yourself now and again.
- If you don't have a good, sturdy bread at hand, make sure to toast it slightly before assembling to prevent it from becoming too soggy.
Tuck into this little piece of comfort, my dears, and let it wrap you up in warmth just like a weary traveler finding their way home. Enjoy!vNestled in the coziness of my kitchen, where the golden light of late afternoons filters in through gingham curtains, there's a recipe I hold dear, one that always brings back the fragrance of my mama's bustling kitchen. It’s the humble yet ever-so-comforting fried mozzarella sandwich. A sandwich might sound simple, but let me tell you, like the layers of a good story, it holds flavors that weave together tales from way back when the Italian immigrants came to the Midwest, carrying with them their love for cheese and breaded delights.
Now, why might you want to cradle this sandwich in your hands, you might ask? Well, it's that perfect balance of gooey, stretchy mozzarella encased in a golden, crispy crust that's just the ticket when the wind rustles through the cornfields and you yearn for something hearty. It’s the meal that’ll gather the family around the table quicker than you can say "supper's ready!"
A fried mozzarella sandwich is hearty enough to stand on its own, but I like to pair it with a fresh garden salad or a cup of steaming tomato soup to cut through the richness. And if you’re feeling a little extra indulgence, a handful of bread-and-butter pickles or a crisp dill pickle wouldn't go amiss on the side.
Fried Mozzarella Sandwiches
Servings: 4
Ingredients
- 8 slices of thick, country-style white bread (the sturdier, the better)
- 1 lb fresh mozzarella cheese, cut into 8 slices
- 2 large eggs
- 1 cup of all-purpose flour
- 1 cup Italian seasoned breadcrumbs
- Salt and pepper to taste
- 1/2 cup of vegetable oil for frying
- A few fresh basil leaves for garnish (optional)
Directions
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