Mozzarella in carrozza (Toasted cheese sandwiches)
|bread — slices
|mozzarella cheese — buffalo or fior di latte
|eggs — extra-large
|anchovy fillets — split
|olive oil — for frying
|sea salt and freshly ground black pepper
|flour — plain
Cut the bread just a little larger than the mozzarella slices – the cheese needs some space for spreading.
Sandwich each slice of cheese between two slices of bread with one split anchovy on top of the cheese, pressing down to seal them.
Whisk the eggs and the milk until fluffy and season with salt and pepper.
Heat oil in a shallow frying pan over medium heat.
Dredge each of the little sandwiches in flour and then dip in the egg mixture, allowing the bread to soak up some of the mixture.
Carefully fry the bread in the oil (only do a few at a time) until the bread is crisp and golden underneath.
Turn and fry on the other side and then dry on kitchen absorbent paper.
*Option – you can also make a paste of the anchovy and spread evenly over one side of the sandwiches before topping with the mozzarella.