GRILLED MOZZARELLA SANDWICH
This is the Tuscan version of grilled cheese, which my dad often made for me when I was a kid. There's real pleasure in an eggy sandwich fried in a way that seals in melted mozzarella. This warm, rustic panino is so beloved where I'm from that you can find it on most restaurant menus in Florence, plated as if it were no less meal-worthy than a bowl of pasta or meat dish.
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Lay one-fourth of the mozzarella between 2 slices of bread and close. Repeat with the remaining bread slices.
- In a small shallow baking dish, whisk together the eggs and milk. Season with salt and pepper to taste.
- Meanwhile, in a large nonstick skillet, heat the olive oil over medium-high heat until hot. Dust 1 sandwich with flour, dip it in the egg mixture, then add it to the pan. Fry about 3 minutes on each side, until the outside is golden and crisp, but not burned, and the mozzarella is completely melted. Remove the sandwich from the pan, then repeat with the other 3 sandwiches. Cut each sandwich in half and serve.
SPEDINO (FRIED MOZZARELLA SANDWICH)
Provided by Food Network
Time 20m
Yield 2 sandwiches
Number Of Ingredients 14
Steps:
- Sandwich the cheese equally between 2 bread slices (add any of the additions). Season to taste. Lightly brush the milk on both sides of the sandwich. Dip briefly in flour and remove excess. Place sandwiches in egg and allow egg to soak in. Press edges of sandwiches together to seal. Heat oil in a large saute pan and add sandwiches. Fry on both sides until golden brown. Remove to paper towels to drain.
EGG, BABY ASPARAGUS, CORN AND SHIMEJI MUSHROOM FRIED RICE
I love fried rice - the perfect balance between comfort and healthy. . I like cooking the egg separately so you have fluffy pieces of egg within the dish. You can use protein such as shrimp or diced roast pork but I love the combination of asparagus rounds and shimeji mushrooms - this flavourful light dish will make the perfect accompaniment to many of your favourite Chinese dishes.
Provided by Food Network
Categories side-dish
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 15
Steps:
- 1 red chile, deseeded and finely chopped
- For the eggs: Lightly beat the eggs in a bowl and sprinkle with the salt and pepper.
- Heat a wok over medium heat and add the peanut oil. Pour in the beaten eggs and stir to lightly scramble until the eggs have turned golden and are still fluffy. Take off the heat and set aside.
- For the fried rice: Reheat the wok over high heat until smoke starts to rise, and then add the peanut oil. Add the garlic and stir quickly for a few seconds, then stir in the asparagus and corn and cook until the asparagus starts to turn a deeper green and the corn starts to turn golden yellow, 2 minutes. Add the mushrooms and toss together. Stir in the rice and toss to combine for 1 to 2 minutes. Season with the soy sauce, stir and mix well.
- Return the eggs to the wok, season with the sesame oil and pepper and give it a few more stirs. Transfer to a large serving plate and garnish with chiles. Serve immediately.
FRIED MOZZARELLA SANDWICHES
Make and share this Fried Mozzarella Sandwiches recipe from Food.com.
Provided by Sam 3
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Beat together eggs, salt, pepper and milk.
- Make 4 sandwiches of the Mozzarella and stale bread.
- Dip sandwiches into egg mixture.
- Press edges together.
- Heat oil to high heat.
- Fry sandwiches on both sides until golden brown.
- Drain and serve immediately.
Nutrition Facts : Calories 379.6, Fat 19, SaturatedFat 10, Cholesterol 159.1, Sodium 1051.7, Carbohydrate 29.8, Fiber 1.3, Sugar 2.9, Protein 21.6
MOZZARELLA IN CARROZZA (FRIED MOZZARELLA SANDWICHES)
This Italian snack is essentially a mozzarella stick in sandwich form: Mozzarella cheese tucked inside plush bread, crusted with bread crumbs (use panko for extra crunch) and fried. In parts of Italy, you might also find anchovies, 'nduja or prosciutto in it, or marinara sauce or pesto served alongside for dipping. But gooey cheese in every bite? That's guaranteed: According to the food writer Emiko Davies, it's called mozzarella en carrozza, or mozzarella in carriage, because the strands of melted mozzarella that pull from the sandwich resemble the reins of a horse and carriage. For best results, skip the fresh mozzarella and look for low-moisture mozzarella - the kind found sealed in plastic without liquid in your supermarket's dairy section. And try to set out your ingredients just before you begin: It'll help the process go more smoothly.
Provided by Ali Slagle
Categories lunch, weekday, sandwiches, appetizer, main course
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a shallow bowl, beat the eggs, then beat in the garlic, season with salt and pepper and beat again to combine. In another shallow bowl, add the breadcrumbs, season with salt and pepper and stir to combine.
- Top 4 slices of white bread with a single mozzarella slice apiece, and trim the cheese as needed to avoid overhang. Top with the remaining 4 slices of white bread and press down gently.
- Dip both sides and all the edges of a sandwich in the egg to coat fully, followed by the bread crumbs. Place on a large plate and transfer to the refrigerator to firm up while you continue to work, then repeat with the other sandwiches.
- In a large skillet, heat 1/4-inch olive oil over medium heat. See if the oil is ready by dropping a few bread crumbs in; they should bubble gently. Working in batches as needed, fry each sandwich, turning once with a slotted spatula or a fork, until the outsides and edges are golden brown and the cheese has melted, 1 to 2 minutes per side. Drain on paper towels. Season with salt, halve diagonally, and serve.
Nutrition Facts : @context http, Calories 962, UnsaturatedFat 41 grams, Carbohydrate 51 grams, Fat 67 grams, Fiber 4 grams, Protein 39 grams, SaturatedFat 22 grams, Sodium 1250 milligrams, Sugar 6 grams, TransFat 0 grams
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