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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 6 |
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I had this while living in Italy for 2 years and it was so amazing! The key really is to have fresh basil and Buffalo mozzarella. It makes all the difference. Ingredients:
1/4 cup sun dried tomatoes |
12 slices white bread |
6 slices fresh buffalo mozzarella |
12 large basil leaves |
s & p |
4 tbs flour |
2 eggs, beaten |
3 tbs olive oil |
Directions:
1. Bring small pot of water to a boil.
2. Pour boiling water over tomatoes to let plump for a few minutes.
3. While tomatoes are soaking, use a large round cookie cutter (or a small drinking glass) to cut circles from the middle of each slice of bread.
4. On 6 of the bread circles, place 2 basil leaves and one slice mozzarella.
5. Remove tomatoes from water and blot dry on paper towels.
6. If they aren't aren't julienned, slice them up a bit.
7. Lay equal amounts of tomato on each sandwich.
8. Sprinkle with S & P.
9. Top each sandwich with remaining bread.
10. Heat skillet over med-high heat with 2-3 tbl olive oil.
11. Fill one dish with flour and another with beaten eggs.
12. Dust each sandwich with flour.
13. Dip in egg wash.
14. Place carefully in heated pan.
15. Cook until golden brown and cheese is melted. About 3 mins per side.
16. Slice each sandwich in half and serve.
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