| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Appetizers, Cheese |
4 |
Servings |
INGREDIENTS
| 8 |
|
White bread crusts removed |
|
|
Olive oil |
| 4 |
|
Thin, of Mozzarella |
| 4 |
|
Or more, of tomatoes if |
|
|
Small, cut thin |
| 12 |
|
Anchovies fillets, optional |
| 2 |
|
Eggs, beaten |
| 1 |
T |
Water |
|
|
Dash of salt, grounded |
|
|
Fresh pepper |
| 1/2 |
c |
Fine dry, seasoned bread |
|
|
Crumbs |
|
|
Grated Parmesan |
| 1 |
c |
Tomato sauce, optional |
INSTRUCTIONS
Sprinkle the bread lightly with olive oil and make 4 sandwiches, each
with one slice of cheese and one of tomato (or more to cover the
cheese) and 3 flat anchovies fillets, if desired. Press together
firmly. Beat the eggs with the water and salt and pepper and dip the
sandwiches into this mixture, coating well. Dip them in fine dry
seasoned bread crumbs, shaking off the excess. Fry in about one inch
of very hot olive oil, turning once. When the bread is golden, remove
from the skillet and sprinkle with grated Parmesan. If you wish, spoon
on some bubbly hot tomato sauce. Serve immediately. From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini
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