Equipment
Ingredients
Sandwich Assembly
- 8 white bread, crusts removed
- 200 g low-moisture mozzarella cheese, sliced 1cm thick
Breading and Frying
- 100 g all-purpose flour
- 3 eggs
- 60 ml whole milk
- 150 g fine breadcrumbs
- 3 g fine sea salt
- 1 g black pepper, freshly ground
- 250 ml neutral frying oil
Nutrition (per serving)
Method
Trim the crusts from the white bread slices to form neat, uniform squares.
Place the sliced mozzarella evenly on four slices of the bread, ensuring you leave a small 1cm border around the edges to prevent cheese from leaking during frying. Top with the remaining four bread slices and press the edges firmly together to seal.
Set up a dredging station using three shallow bowls. Place the flour in the first bowl, the breadcrumbs in the third bowl, and briskly whisk the eggs, milk, salt, and pepper together in the middle bowl until fully combined.
Coat each sandwich completely in the flour, tapping off any excess. Dip thoroughly into the egg mixture ensuring the bread is saturated on all sides, then transfer to the breadcrumbs. Coat evenly, pressing gently so the crumbs adhere tightly to form a thick crust.
Heat the frying oil in a large skillet over medium heat until it reaches 170 C (340 F). Test the temperature by dropping a breadcrumb into the oil; it should sizzle gently immediately.
Carefully lower the sandwiches into the hot oil. Fry in batches for 2 to 3 minutes per side until the crust is deeply golden brown and the cheese is completely melted, ensuring an internal temperature of at least 74 C (165 F) for safety and optimal melt.
Transfer the fried sandwiches to a wire rack set over paper towels to drain excess oil. Let rest for 2 minutes before serving.
Chef's Notes
- Using low-moisture mozzarella is crucial for optimal results. Fresh mozzarella in brine contains too much water and will make the sandwich intensely soggy while causing violent splattering during frying.
- Do not discard your bread crusts. Toast them on a baking sheet in a low oven until completely dry, then pulse in a food processor to make homemade breadcrumbs for your next batch.
- Pressing the breadcrumbs firmly into the egg-soaked bread is not just about texture; it creates a dense, crisp armor that acts as a structural barrier preventing the melted cheese from escaping into the hot oil.
- If you want to elevate this classic dish, slip an anchovy fillet or a slice of prosciutto inside the sandwich alongside the mozzarella before sealing and breading.
Storage
Refrigerator: 2 days — Store in an airtight container. Will lose crispness overnight.
Freezer: 1 month — Freeze assembled but uncooked, separated by parchment paper.
Reheating: Reheat in a 200 C oven or air fryer for 5 to 8 minutes until crisp and warmed through.
