Fried Mozzarella and Sun-Dried Tomato Sandwiches

Reader's Digest CanadaReader's Digest Canada

Number of servings : Prep time: Cooking time: Type of meal : | Sandwiches | Sandwiches Special diet : Ingredients

Number of servings :

Prep time:

Cooking time:

Type of meal : | Sandwiches | Sandwiches

Special diet :

Ingredients

8 slices, 1 cm (½ inch) thick country-style bread
180 g (6 oz) mozzarella, in 4 slices, 0.5 cm / ¼ inch thick
2 eggs
30 ml (2 tbsp) sun-dried tomatoes, chopped
30 ml (2 tbsp) pine nuts, chopped finely
125 ml (½ cup) flour
250 ml (1 cup) extra-virgin olive oil
Salt and freshly ground pepper, to taste

Directions

  1. Remove crusts from bread. Trim bread and mozzarella slices to make 9-cm / 3.5-inch squares.
  2. Assemble the bread and cheese to make 4 sandwiches.
  3. In a bowl, beat the eggs. Add the sun-dried tomatoes and pine nuts. Set aside.
  4. Flour the sandwiches.
  5. Place a large pan over medium heat and add the oil.
  6. Dip the sandwiches in the egg mixture, pressing well so that the nuts and tomato bits stick. Fry on both sides till golden brown, and drain on paper towels.
  7. Season with salt and pepper, and cut into squares or triangles before serving.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:2368