Yield: 6 Servings
|12||White bread slices|
|6 slices||Mozzarella cheese|
|1 cup||Milk; (approximately)|
|Flour; for dredging|
|2||Eggs; lightly beaten|
|½ cup||Olive oil|
|1 small||Garlic clove; crushed|
|2 ounces||Anchovies; minced|
|1 tablespoon||Lemon juice; optional|
Trim the crusts of the bread. Cut the cheese into pieces slightly smaller than the bread. Place the cheese on 6 slices of the bread.
There should be a margin of no more than ⅛. Cover with the remaining 6 slices of bread and dip the sandwiches into the milk, dredge them with flour and coat them with beaten egg. Heat the oil in a heavy skillet over medium-high heat. When the oil is quite hot, brown the sandwiches in it until golden brown and crisp. Remove with a slotted spoon, drain on paper towels and transfer to a heated platter. Add the butter to the pan and reduce the heat to medium.
Quickly swirl in the garlic, then the anchovies and stir with a wooden spoon for 1 minute. Add the lemon juice, blend well and pour the sauce over the fried sandwiches. Serve immediately.