Ingredients
- 16 slices Whole Wheat Bread, lightly toasted
- 1 1/2 lb Mozzarella Cheese, sliced 1/4 inch thick
- 1 quart Cento Blended Oil 90% Vegetable Oil 10% Olive Oil, or as needed
- 4 Egg
- 1/4 cup Milk
- 1 tsp Cento Fine Sicilian Sea Salt
- Cento Ground Black Pepper, to taste
- 1 cup Anna TIPO 00 Flour
- 5 tbsp Cento Imported Extra Virgin Olive Oil
- 5 Bellino Whole Garlic Cloves, crushed
- 8 Cento Flat Fillets of Anchovies, coarsely chopped
- 3 tbsp Cento Nonpareil Capers, drained
- 3 tbsp fresh Lemon Juice
- 1/3 cup Dry White Wine
- 1/4 cup Cento Organic Vegetable Stock
- 2 tbsp Fresh Italian Parsley, chopped
Directions
Preheat oven to 200F. Using eight slices of bread for each, make two layered sandwiches, alternating bread and mozzarella. Cut and fit the mozzarella slices as necessary to cover the bread evenly. The cheese shouldnâu20acu2122t overhand bread slices, as the crusts will be trimmed before cooking. Cut the sandwich into 4 even squares, placing a skewer at the center of each square. Press gently while cutting to make compact sandwiches, trim crusts. Pour enough vegetable oil into a wide, deep skillet to fill it 1 1/2âu20ac. Heat over medium heat or until oil registers 350F on a deep frying thermometer. Line a baking sheet with paper towels and set side. Meanwhile, in a shallow bowl, whisk eggs, milk, salt and pepper until combined. In a separate bowl, fill with flour. Dredge each skewered square into flour, coating all sides, then dip into the egg mixture. Fry, turning as necessary, until golden brown on all sides. Frying should take approximately 4 minutes. Drain sandwiches on paper towel lined pan and place in warm oven. Repeat with all sandwiches. For the sauce, heat the olive oil and garlic in a small skillet over medium heat until garlic is golden. Stir in anchovies and cook until dissolved, then add capers and cook until they sizzle. Pour in lemon juice and white wine, then bring to a vigorous boil and add the vegetable s tock and boil until sauce is lightly thickened, about 3 minutes. Stir in parsley and remove from heat. Arrange sandwiches on a warm platter and pull skewers from them. Spoon sauce over sandwiches and serve. Serves 8.
