French Toasted Mozzarella and Prosciutto Sandwiches |
|
 |
Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
This sandwich was inspired by the Mozzarella en Carozza, a deep fried Italian sandwich. This one is sauteed, which makes it lighter but no less flavorful. A Sara Moulton recipe. This will make 6 large sandwiches or you can cut them smaller for an appetizer type thing. Ingredients:
12 slices homemade-style white bread |
8 ounces fresh mozzarella cheese, cut into 12 thin slices |
24 large basil leaves, rinsed and dried |
4 ounces prosciutto, thinly sliced |
2 large eggs, lightly beaten |
2 tablespoons milk |
1/2-1 cup dried breadcrumbs |
1/4 cup pine nuts, finely chopped |
3 tablespoons olive oil (or more) |
salt and pepper |
Directions:
1. Preheat the oven to 200ºF.
2. Place 6 slices of bread on a flat work surface, and arrange 1/2 of the mozzarella on the bread - trim and rearrange as necessary to cover each slice.
3. Divide the basil and prosciutto over the cheese.
4. Place the other 1/2 of the cheese over the prosciutto, arrange and trim as necessary again to cover.
5. Top with remaining bread slices, then trim off and discard the bread crusts.
6. In a shallow bowl combine the eggs and milk.
7. In another bowl combine the bread crumbs, pine nuts and 1/8 tsp each of salt and pepper.
8. Heat 1 1/2 Tbs of oil in a large skillet over high heat until hot.
9. Dip sandwiches into the egg mixture, letting the excess drip off, then dip into the bread crumbs mixture. Coat the well.
10. When the pan is hot, reduce heat to medium-low and add half of the sandwiches.
11. Cook them about 3 min on each side or until they are nicely golden and the cheese has melted.
12. Place them in the oven to stay warm and repeat with the remaining oil and sandwiches.
13. Cut the sandwiches in half or quarters and serve warm.
|
|