Fry until the crust is golden brown, 2 to 3 minutes, then carefully flip the sandwich away from you to fry for another 2 to 3 minutes. Using a metal spatula, gently place each sandwich into the hot oil. Dredge the sandwich in the crumbs and transfer back to the baking sheet. Meanwhile, carefully place the sandwiches, one at a time, into the egg batter: Coat a sandwich on all sides, allowing the excess egg to drip off before transferring to the breadcrumbs. Heat a thin layer of neutral oil in a 12-inch cast-iron skillet over medium heat (the oil should reach 1/4-inch up the side of the skillet). In a second 9-inch square baking dish, mix together the breadcrumbs, remaining 1/2 teaspoon salt and few cracks of black pepper. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper and whisk to combine. In a 9-inch square baking dish, vigorously whisk the eggs and milk until the yolks are fully incorporated into the whites to make a batter (you shouldn't see blotches of bright yellow yolks, rather a homogenous light yellow mixture). Cut each into a bunny shape with a 4-by-3-inch bunny-shaped cookie cutter. Gently press down on each sandwich to lightly flatten. Finish building the sandwiches with the top pieces of bread, placing them on the cheese pesto-side facing down. On 4 of the slices, place 1 piece mozzarella in the middle of each, then 1 slice provolone. To build the sandwiches: Line up the sandwich bread on a baking sheet into 2 rows of 4. Blend until smooth, adding more olive oil if necessary. In a food processor, combine the pesto and spinach for an extra vegetable-y pesto.
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