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Categories:Viewed: 15 - Published at: 10 years ago
Ingredients
- 1 medium zucchini
- 2 large kale leaves
- 4 slices whole-grain bread--preferably sturdy but not too thick
- 4 slices mozzarella, fontina, or gruyere cheese
- 6-8 small anchovy fillets
- 1 tablespoon butter
- 1 large egg
- milk
- salt and pepper
- dried thyme, basil or rosemary
Method
- Slice the zucchini lengthwise into very thin strips, about 1/4-inch. Heat a bit of oil in a pan over medium heat and fry the zucchini for about two minutes on each side, or until just starting to brown. Lightly season with salt and pepper before removing from heat. With the pan still on, add the kale along with a tiny splash of water. Cover and cook for a minute until wilted and bright green. Remove from heat.
- Put two slices of cheese on each piece of bread and top with 3-4 anchovies. Layer with strips of zucchini, a kale leaf and top with final piece of bread.
- In a shallow dish or pan, whisk together the egg, a splash of milk, a dash of salt and pepper, and a generous pinch of dried herbs. Start melting the butter in a pan over medium heat. Once the pan is hot, quickly dip each sandwich into the egg mixture to coat and transfer to the buttered pan. Cook for 1-2 minutes on each side, or until golden.
