2 months ago
15
For entertaining, I look for food that is delicious, impressive and simple to manage. These fried cheese sandwiches hit the sweet spot. I’ve taken the Italian crumbed classic and elevated it with a surprising, vibrant twist: an Italo-Indian dipping sauce. The best part? You can prep them well in advance, and they reheat beautifully for effortless hosting.
While you can use your favourite cheese combination, mozzarella is non-negotiable. It guarantees that spectacular, theatrical cheese pull. If you’re using fresh mozza, be sure to drain it for at least an hour to prevent a soggy sandwich.
Ingredients
CURRY NAPOLI SAUCE
⅓ cup extra virgin olive oil
4 garlic cloves, minced
½ tsp chilli flakes
1 tsp curry powder
1 x 400g tin cherry tomatoes
2-3 sprigs basil leaves
¼ tsp garam masala
CARROZZA
8 slices white bread
2 tbsp mayonnaise
400g mozzarella, sliced thickly (drain thoroughly if using fresh)
2-3 eggs
1-2 cups panko breadcrumbs
salt and pepper
neutral oil for frying
Method
Step 1
For the curry napoli, warm the oil and garlic together in a medium saucepan over medium-low heat until the garlic begins to sizzle. Add the chilli flakes and curry powder and saute for 1-2 minutes – it should smell wonderfully fragrant – before pouring in the cherry tomatoes and one tin full of water. Increase the heat to medium, bring it to a simmer, and give it a light sprinkle of salt.
Step 2
Turn the heat down to low, add the basil leaves, and simmer gently for 30-40 minutes, stirring occasionally. You’ll know the sauce is ready when the olive oil splits from the sauce and rests on the surface in a beautiful, orangey layer. Once cooked, season well with salt, pepper and the garam masala. Remove and discard the basil leaves. Set the sauce aside until you’re ready to assemble the final dish.
Step 3
To make the sandwiches, lay the bread slices out on a clean bench. Spread mayonnaise on the slices, layer with the drained mozzarella, and season with salt and pepper. Top with the second slice of bread, trimming the crusts if you like.
Step 4
Next, prepare your dredging stations: place panko crumbs seasoned with salt and pepper in one shallow bowl and the whisked eggs in another. Working one sandwich at a time, carefully double-dip it – first in egg, then in panko, then egg, and finally panko again – to ensure a secure, thick crust. Transfer to a plate and refrigerate to firm up while you prepare the oil.
Step 5
In a heavy-bottomed pan (low sides are easiest for shallow frying), heat about 3cm of oil to 165C. Carefully slide a sandwich into the hot oil using a spatula and fry for 2-3 minutes on each side until crisp and golden. Transfer to a wire rack or a plate lined with paper towels to drain.
Step 6
When ready to serve, cut the fried sandwiches into quarters and present them with a ramekin of the warm curry napoli sauce for dipping.
