Mild mozzarella cheese encased between plain white bread may seem like an unassuming sandwich, but breaded and deep-fried, it's a deeply satisfying sandwich with a dramatic and ultra-gooey cheese pull.
Katie Leaird is a recipe developer and food writer who makes far too much pasta and cake on a daily basis. She spent five years at America’s Test Kitchen and now contributes to Kitchn and Hannaford’sFrying the sandwich at a relatively low temperature ensures that the cheese melts before the bread gets too brown.
The sandwich starts with the unassuming combination of mild mozzarella cheese sandwiched between slices of plain white bread. The drama begins when the sandwich is dipped in egg, dredged in bread crumbs, and then fried until the exterior is golden and crisp. There’s a brief suspenseful pause before it’s sliced into and separated with both hands in one sweeping motion, revealing an epic gooey cheese pull—you’re going to want to grab your camera for this.
Super-fresh mozzarella that is soft and oozing milk has a high moisture content, and this excess moisture can leak into the bread making for a soggy sandwich. Instead, still use a high-quality mozzarella that is fresh, but notfresh. You can ask your cheesemonger for an older ball of mozz, or buy it super-fresh and let it hang out in your fridge until it firms up—two days should do it.
While I like to keep this sandwich simple, you can absolutely incorporate flavor into the sandwich a few additional ways. Layer some anchovies or a sprinkle fresh herbs like basil or parsley directly on the cheese before closing. You could also whisk minced garlic or additional dried or fresh herbs into the egg wash as well.
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