Fried Mozzarella Sandwich: Crispy and Cheesy Goodness

Ingredients

• 4 slices white bread (sandwich bread)
• Fresh basil leaves
• 8 thick slices Fior di Vita mozzarella, drained and dried
• Red Elmar anchovies
• 2 large eggs
• 1/4 cup Schardinger buttermilk
• Golden Drop Sunflower oil
• Mixed salad leaves
• Golden Drop olive oil
• Kuhne Balsamic vinegar
• Kuhne Balsamissimo

Instructions

1. Lay 2 slices of bread on a small baking tray lined with baking paper.
2. Arrange 4 basil leaves on each slice of bread slightly overlapping them in the center.
3. Set 1 piece of mozzarella on each slice with an anchovy fillet.
4. Top with another slice of mozzarella and add another layer of basil. Lay the remaining slices of bread on top.
5. Place a piece of baking paper on the top and put another baking tray on top, adding weights, and place in the fridge for at least 2 hours or overnight.
6. Once rested, remove the crusts or use a 7cm round cookie cutter to cut a shape.
7. Make an egg wash by cracking the eggs into a shallow bowl and whisking in the buttermilk.
8. Pour ½ inch of sunflower oil in a shallow heavy skillet and heat over medium heat until hot. Line a large plate with kitchen paper.
9. Dip the sandwich in egg wash, remove and drain off the excess.
10. Add it to the pan and cook until golden brown on one side (approx. 2–3 minutes), then turn with a spatula and cook on the other side until golden brown (approx. 2-3 minutes).
11. Remove from the oil and place on kitchen roll to drain excess oil. Season immediately with salt.
12. Add olive oil and balsamic vinegar to the mixed salad leaves.
13. Place the fritters on top of the salad leaves.
14. Add some Kuhne balsamissimo and serve.