Pandorato
Instructions:
- Firm-textured white bread, about 11/2 pounds (675 g)
- 11/2 pounds mozzarella cheese (675 g)
- 1 cup tepid milk (230 ml)
- Flour, for dredging
- 3 eggs or more, as needed
- Salt
- Olive oil or lard, for frying
- Trim the crusts from the bread and cut into 1/ 4 -inch-thick slices about 2 by 3 inches. Slice the mozzarella cheese the same size as the bread and form into sandwiches. Sprinkle the sandwiches with the tepid milk and dip the edges rapidly in milk in a saucer. Put flour in a soup bowl and dredge the sandwiches in the flour, being careful to flour the ends. (This will help prevent the mozzarella from seeping out.)
- Put the sandwiches in a baking dish that can hold them in a single layer. Beat the eggs in a small bowl, season with salt, and pour the beaten eggs over the prepared sandwiches, turning them so that they absorb the egg on both sides. There will be some egg left in the bottom of the dish. Let stand for about 1 hour, turning the sandwiches once or twice, so that they absorb the remaining egg.
- Heat 1 1/4 inches olive oil or lard in a deep frying pan until hot but not shimmering. Fry the sandwiches a few at a time over moderately high heat, turning several times, until they are golden. Drain on paper towels, season again with salt, and serve at once.