An absolutely stunningly simple and delicious snack that can be had anytime, from breakfast with bacon or pan fried pancetta strips to a light lunch with salad which is what we did today. I came across it whilst thumbing through my well worn copy of the Elizabeth David’s ‘Italian Food’. It is a dish common south of Rome and simply means mozzarella in a carriage.
If you have never read any of her books, you must – she is so honest in her observations and clearly did not suffer fools lightly. Her recipes still stand the test of time and have influenced many of our modern chefs today from Jamie Oliver to Gordon Ramsay.
Anyway – here we go with the recipe.
8 slices of white sandwich bread with crusts removed.
About 8 slices of mozzarella.
Salt and black pepper
Put 2 slices of mozzarella on each of 4 slices of bread, then pop the other slices on top to make 4 sandwiches. Press the top slice down with your hand.
Beat the eggs in a large flat dish and season. Pop each of the sandwiches into the egg mixture and let them soak it up for a minute or so, then gently turn over make sure the edges are coated too.
Heat the oil in a large frying pan and place the sandwiches in for around a minute a side until golden brown. Remove with a slotted spoon, allow to cool on the serving plates for a few seconds, then demolish with gusto!
You could add a little dried or fresh oregano if you wished inside the sandwich or some fresh basil.
Oh…and they are filling! One is enough….probably!