8 slices white sandwich bread
soft butter for spreading
2 balls fresh mozzarella in whey, drained
½ cup roasted piquillo peppers
12 anchovies (I used Ortiz)
3 large eggs
2 tablespoons milk
¼ cup freshly grated parmesan
1 teaspoon Dijon mustard
1 clove garlic, crushed
sea salt and ground pepper
butter for cooking
Preheat the oven to 160°C fan bake.
Spread one side of the bread with butter.
Slice the mozzarella thinly and place between kitchen towels, pressing gently to remove excess liquid.
Divide the cheese between 4 slices of bread then top with a layer of peppers then the anchovies. Top with the remaining bread, buttered side down. Cut off the crusts then gently pinch the edges together.
To cook: Whisk all the ingredients together, except the butter, in a shallow dish.
Place a sauté pan over medium heat. Dip one sandwich at a time in the egg mixture, coating both sides. Add a knob of butter to the pan and cook the sandwiches until golden on both sides. Transfer to a lined baking tray. Repeat with the remaining sandwiches. Cut each sandwich into three fingers then place in the oven until the mozzarella is soft and melting. Eat immediately. Makes 12 finger sandwiches
Cook's tip: Instead of a jar of bought piquillo peppers, you can roast a whole red pepper until the skin has blackened. Cool and remove skin. Cut open, de-seed and slice.