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Fried caprese sandwich

Recipe from: 5 December 2013
Preparation time: 10 min
Cooking time: 10 min
 
Tasty toasty of the best summer salad.
 
 
 

Ingredients

 
  • 150
    g
    baby tomatoes - on the vine
  • 1
    Tbs
    olive oil
  • 4
    slices of bread
  • 2
    thick slices of mozzarella cheese
  • 1
    handful of fresh basil leaves
  • salt
  • 100
    ml
    milk
  • plain flour for dusting
  • 2
    eggs - beaten
  • 1
    Tbs
    olive oil
  • 1
    Tbs
    butter
Servings: Change Serving
 
 

Method

 
Add the 1Tbsp of olive oil to a pan and slowly fry the tomatoes on the vine for about 10 minutes. Turn them around half way. When done, set aside.
   
Place a piece of mozzarella, a basil leaf or two and a large pinch of salt between two slices of bread.
   
Dip the sandwich firstly in the milk (do not let it soak – just dip the bread), then dip in flour and lastly into the egg.
   
Heat the olive oil and the butter over medium heat and fry the sandwich on both sides till golden brown. This takes about 8 minutes.
   
Serve hot with the tomatoes and some fresh basil.

Recipe reprinted with permission of LifeIsAZooBiscuit. To see more recipes, click here.

 

Read more on: vegetarian  |  sandwiches  |  recipes
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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