Posh cheese sandwiches two ways

Mozzarella In Carrozza

Prep Time – 10 mins

Cook Time – 10 mins

Serves 2

Ingredients:

• 4 slices of ordinary supermarket white bread from a large loaf 
• 75g mozzarella cheese, sliced
• 4 basil leaves
• 75ml milk
• 2 tbsp plain flour
• 1 large egg, lightly beaten
• Olive oil for frying
• Salt and freshly ground black pepper

1. Carefully cut the crusts off the bread and make 2 big square sandwiches with the cheese, seasoning them with salt and pepper and adding 2 basil leaves to each as you go. Make sure you leave a bit of a margin free from cheese round the edge so you can press the edges together. (Fresh, soft commercial bread is so squishy that it is easy to make a good seal.)
2. Put the milk, flour, and egg into separate shallow bowls or plates with a lip. lay the sandwiches briefly on each side in the milk, then dip the edges in the flour (you are trying to ensure a good seal) and finally turn the whole sandwich carefully in the egg.
3. Heat a couple of tbsp oil in a frying pan over a medium-low heat and fry the sandwiches to brown them on both sides. Drain them on kitchen paper. Yum.

Mozzarella, Basil and Tomato on Bruschetta 

Prep Time – 10 mins

Cook Time – 5 mins

Serves 2

Ingredients:

• Sourdough bread – sliced in half 
• 75g mozzarella cheese, torn
• 2 tomatoes, chopped
• One garlic clove, peeled. 
• Handful of Basil leaves, torn
• Extra Virgin Olive Oil to drizzle 
• Hnadful of Rocket leaves to serve 
• Salt and freshly ground black pepper
• Balsamic Glaze to garnish 

 

1. Griddle the sliced sourdough in a dry griddle pan, 1-2 minutes each side. 
2. Rub the griddled bread on one side with a clove of garlic.
3. Top the garlic rubbed side with the mozzarella and chopped tomatoes and drizzle with the extra virgin olive oil and balsamic glaze. 
4. Sprinkle the torn basil leaves on top, season with salt and pepper and serve with a side of rocket leaves if desired.