These crisp mini-sandwiches are deep-fried and filled with molten cheese. This recipe first appeared in our March 2012 issue, with Dana Bowen’s story Good and Plenty.
What You Will Need
- Canola oil, for frying
- 6 oz. sliced mozzarella
- 8 slices white sandwich bread
- Kosher salt and freshly ground black pepper, to taste
- 1⁄2 cup flour
- 2 eggs, lightly beaten
- 1 cup plain bread crumbs
- Pour oil to a depth of 2″ in a 6-qt. Dutch oven; heat over medium-high heat until a deep-fry thermometer reads 350°. Divide mozzarella slices among 4 slices bread; season with salt and pepper, and cover with remaining slices to make 4 sandwiches. Trim crusts; halve sandwiches diagonally. Place flour, eggs, and bread crumbs in three separate bowls. Dredge sandwiches in flour, coat in eggs, and coat in bread crumbs; fry until golden brown, about 2 minutes.