Inspired by the Italian sandwich Mozzarella in Carrozza
Ingredients
Serves 2
- 4 slices fresh mozzarella, 1/4-in thick
- 4 slices white sandwich bread, crusts removed
- 2 small handfuls fresh arugula
- 3 eggs
- 3 Tbsp freshly grated Pecorino Romano
- 3/4 cup breadcrumbs
- pinch of salt
- La Padella® Sauté Oil, for pan-frying
Directions
Press the mozzarella slices gently between two layers of paper towel to remove excess moisture. Set aside.
Assemble the sandwiches:
Top one slice of bread with a slice of mozzarella, a small handful of arugula, and another slice of mozzarella. Finish with a second slice of bread. Repeat with remaining ingredients to form the second sandwich.
In a shallow bowl, whisk together the eggs and Pecorino Romano.
In a separate shallow bowl, combine the breadcrumbs with a pinch of salt.
Working one at a time, dip each sandwich into the egg mixture, turning to coat all sides. Let the excess drip off, then transfer to the breadcrumbs and rotate to adhere evenly. Repeat with the second sandwich. Refrigerate the breaded sandwiches for 20 minutes while heating the oil.
Fill a medium sauté pan with La Padella® to a depth of about 1 inch. Heat over medium heat to 325°F.
Working one at a time, pan-fry each sandwich for about 2 minutes per side, until deeply golden brown but not burnt. Transfer to a paper towel-lined plate to cool slightly.
Serve warm with Datterini Tomato Soup.