Traditionally, this sandwich is made with fresh mozzarella. You can also use Monterey Jack, or any other good melting cheese. From “Cheese, Glorious Cheese,” by Paula Lambert. (Simon & Schuster).
Ingredients
4 eggs
1 cup milk
1/2 teaspoon seasoned salt
1 tablespoon minced fresh flat-leaf parsley
2 tablespoons minced fresh chives
1 tablespoon minced fresh oregano
1 tablespoon minced fresh basil
1 teaspoon minced fresh rosemary
8 ounces crescenza, Monterey Jack or fresh mozzarella
8 slices sandwich bread, crusts removed
4 tablespoons extra- virgin olive oil
4 tablespoons vegetable oil
Directions
Crack the eggs into a glass pie pan or low-sided, flat bowl. Beat with a whisk for a minute until well beaten. Add the milk, salt, parsley, chives, oregano, basil and rosemary and whisk to combine.
Set aside.
Cut the cheese into 8 slices, each about 1/4-inch thick. Then cut the slices of cheese in half. Cut the slices of bread in half so you have 16 rectangular slices. Lay 8 slices of bread on a flat surface and distribute all the cheese atop the bread. Cover with the remaining 8 slices of bread. Using your fingers, pinch the edges of the bread closed to contain the cheese.
Pour the olive oil and vegetable oil into a medium skillet, and place over medium heat. Heat the oil to about 350 degrees. When the oil is hot, but not smoking, one by one dip the sandwiches into the egg batter and coat them on both sides as well as the edges; then place the little sandwiches in the oil. Cook on one side and then the other until golden brown. Do not crowd the pan. You may need to cook in several batches. Serve.
