8 slices wholewheat toast bread, lightly toasted
400 grams mozzarella, sliced ½cm thick (see Cook’s note)
neutral oil for cooking
1 cup plain flour
¼ cup milk
sea salt and ground pepper
¼ cup olive oil
4 anchovies, finely chopped (I used Ortiz)
2 cloves garlic, crushed
2 tablespoons capers, well drained
2 tablespoons lemon juice
1 tablespoon chopped parsle
Equipment: 8 x small skewers.
Dressing: Put the oil, anchovies, garlic and capers in a small saucepan over a low heat. Cook for 2-3 minutes until the anchovies have dissolved into the oil and the garlic is fragrant. Add the lemon juice and chopped parsley and let it bubble up for a few seconds. Cover and set aside to keep warm.
Make 2 stacks of sandwiches, each using 4 slices of toasted bread and 3 layers of mozzarella. Cut off the crusts, then cut each sandwich into 4 squares. Place a small skewer through each.
Heat ½cm of oil in a large sauté pan over a medium heat.
Put the flour in a dish and the eggs and milk in a second dish, both large enough for the skewers to lie flat. Season both.
Dredge each skewer in flour, turning to coat all sides, then dip all the sides into the egg mixture.
Place in the pan and cook for about 1 minute on each side until golden and the mozzarella is starting to melt. Place 2 skewers on each plate and spoon over a little of the warm dressing. Serve immediately while hot.
Cook’s note: Don’t use fresh mozzarella in whey as it’s too wet and the sandwiches will be soggy.