Breaded Grilled Cheese Sandwiches
A fun way to serve the kids grilled cheese, our Italian version in carroza is a reference to its crispy outer batter, giving way to a gooey filling, bursting with cheese and anchovies or hot peppers. Paired with a velvety tomato soup, you’ve got yourself a dynamic duo.
Ingredients
- 3 eggs
- ¾ cup (180 ml) milk
- ½ cup (65 g) bread crumbs
- 7 oz (200 g) mozzarella or fontina cheese, sliced
- 8 slices white bread
- 2 tsp (10 ml) coarsely chopped anchovy fillets or anchovy paste
- 1 bird’s eye chili pepper, seeded and thinly sliced (optional)
- ½ cup (125 ml) olive oil
Instructions
- In a bowl, combine the eggs and milk with a whisk. Set aside.
- Place the bread crumbs on a plate. Set aside.
- Place the cheese on half of the bread slices and add the anchovies and chili pepper. Close the sandwiches. Press lightly. Remove the crusts, if desired. Cut each sandwich into 2 rectangles.
- Dip each sandwich into the egg mixture. Drain. Dredge in the bread crumbs and coat well.
- In a large non-stick skillet over medium-high heat, fry 4 sandwiches at a time in half of the oil (¼ cup/60 ml), about 2 minutes on each side or until the cheese has melted. Repeat with the remaining sandwiches and oil (¼ cup/60 ml). Drain on paper towels.
- Serve hot with Tomato Soup and raw vegetables.
A fun way to serve the kids grilled cheese, our Italian version in carroza is a reference to its crispy outer batter, giving way to a gooey filling, bursting with cheese and anchovies or hot peppers. Paired with a velvety tomato soup, you’ve got yourself a dynamic duo.