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clove garlic extra-virgin olive oil anchovy fillets Calabrian chiles freshly ground black pepper eggs salt flour butter country style bread Mozzarella cheese
Viewed: 36 - Published at: 3 years agoIngredients
- 1 clove garlic, minced
- 1 tablespoon extra-virgin olive oil
- 2 large anchovy fillets
- 1/4 teaspoon minced Calabrian chiles, or pinch red pepper flakes
- Freshly ground black pepper
- 3 eggs
- Grey salt
- 2 cups all-purpose flour
- Butter
- 8 slices country-style bread, each 1/3-inch thick
- 1/3 pound whole-milk mozzarella cheese, thinly sliced
Method
- Saute the minced garlic in olive oil in large saucepan.
- Add the whole anchovy fillets and chiles or red pepper flakes, season with pepper, to taste.
- Allow to saute in heat for about a minute, then remove from heat.
- Pour into a bowl, set aside.
- In a small bowl, whisk eggs, seasoning with salt and pepper, to taste.
- On another plate, place flour, and season with salt and pepper, to taste.
- Heat a large nonstick skillet or a griddle over moderate heat.
- When it is hot, lightly oil the griddle if it is not nonstick.
- Butter 1 side of each bread slice, then put 4 slices, buttered side down, on a work surface.
- Spread 1 side of 4 bread slices with the anchovy mixture, dividing it evenly.
- Top with the sliced rounds of mozzarella, dividing it evenly.
- Top each with a second slice of bread, buttered side up.
- One at a time, dip the sandwiches in seasoned flour, coating well, then the egg bath.
- Set them in the skillet or on the griddle.
- Cook, turning once, until the bread is well browned on both sides and the cheese is molten, about 3 minutes per side.
- Cut in halves or quarters and serve immediately.
