The sandwiches are best served hot and I like to cut them into old fashioned triangles before serving.
- 200ml milk
- 100g flour seasoned with salt and pepper
- 4 beaten eggs
- 8 slices of really good quality white yeast bread with crusts on
- 1 mozzarella ball thinly sliced
- 70gr of shredded cooked chicken or turkey seasoned
- 50gr semi-sundried tomatoes
- 4 pinches of chilli flakes
- 8 basil leaves
- 3tblsp sunflower oil and 1 tablespoon of olive oil
- Place the milk, flour and beaten eggs in three separate wide bowls or deep plates.
- Preheat a cast-iron frying pan on a medium flame. Add in the oil and while that is heating assemble the sandwiches.
- Lay four slices of the bread on a board and cover with the mozzarella, not going quite out to the edge of the bread. Add the chicken and then scatter over some sundried tomatoes, pinches of chilli flakes and freshly torn basil. Finish each by topping with the final layer of bread. Press on the top of the bread to firm the two slices together.
- Taking one sandwich at a time, dip firstly in milk the top base and sides, moving next to the flour again top base and sides and finally finishing by dipping the top base and sides in the egg.
- Place into the preheated frying pan - you should have enough space in your pan to cook two sandwiches at a time.
- A gentle medium heat is needed in order to melt the cheese, heat the centre and seal the crust of the sandwiches, so allow a few minutes per side. Remove when a rich and golden colour is achieved and the bread has become crisp. Remove from the pan and drain on kitchen paper.
- Keep warm in a moderately hot oven, 140c while you fry the two remaining sandwiches.
- The sandwiches are best served hot and I like to cut them into old fashioned triangles before serving.
- A piquant chutney, mayonnaise or tomato salsa make a perfect accompaniment, a hot tomato chilli salsa would also complement these sandwiches brilliantly.