This recipe is, like a vast majority of my repertoire, adapted from a Nigella recipe many years ago – primarily with the addition of meat! It is basically a mozzarella and ham filled eggy bread sandwich. Crispy on the outside and soft (slightly soggy even – in a good way) on the inside.
This is not a healthy recipe. Counting the calories is not advised nor is using anything other than cheap white sliced bread – like with my Triple Decker, save the sourdough for another time. You need the bread to be press-able together for the whole thing not to totally fall apart on you. I’d also recommend the kind of mozzarella that comes quite dry in a block for slicing rather than the balls sitting in liquid or the slightly soggy interior may well become too much.
I like to serve this with either Marks and Spencers Caramelised Onion Chutney and some peppery salad leaves or baked beans – different levels of classy – equally tasty.
4 slices Thick White Sliced Bread
4 slices Parma (or Serrano Ham)
2 tbsp Plain Flour
Sea Salt Flakes
Butter for frying
Cut the crusts off 4 slices Thick White Sliced Bread.
Lay 4 slices Parma (or Serrano Ham) over the bread with one slice of ham over each slice of bread. Leave a border of bread around each slice.
Slice 100g Mozzarella into 4 rectangles and lay 2 slices over 2 slices of the bread and ham.
Place a cheese-less slice of bread and ham over each slice with cheese to make 2 equally filled sandwiches. Using your thumb and forefinger, press around the borders of each sandwich to squidge the edges together to seal them. Reinforce the seal using the edge of your hand (like in a karate chop position).
Tip – Its ok – you can make the requisite noise as you’re doing this, I won’t judge.
Pour 80ml Milk into a small (lipped) plate. Put another large plate next to it.
Whisk 1 Egg with a pinch of Sea Salt Flakes and put in another small lipped plate.
Dip each sandwich in the milk VERY briefly, coating both sides. Put each sandwich on the large plate.
Coat each side of each sandwich with around 2 tbsp Plain Flour and gently shake of any excess.
Put a large knob of butter in a non-stick frying pan and put onto medium heat. Once the butter is just melted, take your plate f sandwiches and plate of egg right next to your hob. Dip each sandwich into the egg on both sides and place into the buttery pan.
Tip – Some mozzarella may escape – shove it back in or allow it to go a bit crispy in the pan. Don’t cry.
Gently fry until golden brown on each side and serve immediately.