Mozzarella Panini
Mozzarella Panini
From Gourmet magazine
Ingredients
- 12 slices firm white sandwich bread
1/4 cup drained bottled capers, chopped
6 oz fresh mozzarella, cut into 1/4-inch-thick slices, at room temperature
1/4 cup all-purpose flour
2 large eggs
2 tablespoons milk
1 tablespoon unsalted butter
2 tablespoons olive oil
Directions
- Divide capers among 12 bread slices and spread evenly.
- Divide mozzarella among 6 slices and sprinkle with pepper to taste. Make into 6 sandwiches, then cut off and discard crusts to form 3-inch squares.
- Coat sandwiches with flour, knocking off excess.
- Beat together eggs, milk, and a pinch each of salt and pepper in another small shallow bowl.
- Heat 1/2 tablespoon butter with 1 tablespoon oil in a 10-inch heavy skillet over moderate heat until foam subsides.
- Meanwhile, coat 3 sandwiches, 1 at a time, with egg mixture. Fry, turning over once, until golden brown, about 5 minutes, then drain on paper towels. Coat and fry remaining 3 sandwiches in same manner.
- Cut sandwiches into quarters and serve immediately.
Makes 24 hors d'oeuvres.
Information
- Category
- Appetizers, Finger Foods
- Cuisine
- Italian