| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Italian |
Italian3 |
6 |
servings |
INGREDIENTS
| 12 |
|
White bread slices |
| 6 |
sl |
Mozzarella cheese |
| 1 |
c |
Milk; (approximately) |
|
|
Flour; for dredging |
| 2 |
|
Eggs; lightly beaten |
| 1/2 |
c |
Olive oil |
| 2 |
tb |
Butter |
| 1 |
sm |
Garlic clove; crushed |
| 1 |
|
2 oz. can anchovies; minced |
| 1 |
tb |
Lemon juice; optional |
INSTRUCTIONS
Trim the crusts of the bread. Cut the cheese into pieces slightly smaller
than the bread. Place the cheese on 6 slices of the bread. There should be
a margin of no more than 1/8". Cover with the remaining 6 slices of bread
and dip the sandwiches into the milk, dredge them with flour and coat them
with beaten egg. Heat the oil in a heavy skillet over medium-high heat.
When the oil is quite hot, brown the sandwiches in it until golden brown
and crisp. Remove with a slotted spoon, drain on paper towels and transfer
to a heated platter. Add the butter to the pan and reduce the heat to
medium. Quickly swirl in the garlic, then the anchovies and stir with a
wooden spoon for 1 minute. Add the lemon juice, blend well and pour the
sauce over the fried sandwiches. Serve immediately.
Serves 6.
Per serving: 737 Calories (kcal); 54g Total Fat; (66% calories from fat);
32g Protein; 30g Carbohydrate; 181mg Cholesterol; 842mg Sodium Food
Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 0
Other Carbohydrates
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