Since it is the beginning of the year, most make a resolution to diet…but when you want something very special to splurge on, try this delicious sandwich that is based on an Italian classic.
Crescenza is one of those cheeses that no one has ever heard of but everyone loves when they taste it. It is a soft, fresh Italian cheese with a tart, clean flavor. It is very creamy and spreadable, and it melts beautifully. So it is perfect for this sandwich that is pictured on the cover of my cookbook, Cheese Glorious Cheese!
1 teaspoon minced fresh rosemary
1 cup milk
8 ounces Crescenza
½ teaspoon seasoned salt
8 slices sandwich bread, crusts removed
1 tablespoon minced fresh flat-leaf parsley
4 tablespoons extra virgin olive oil
2 tablespoons teaspoon minced fresh chives
4 tablespoons vegetable oil
1 tablespoon minced fresh oregano
½ cup mango chutney
1 tablespoon minced fresh basil
Crack the eggs into a low-sided, flat bowl. Beat with a whisk for a minute until well beaten. Add the milk, salt, parsley, chives, oregano, basil, and rosemary and whisk to combine. Set aside.
Slice the Crescenza into 8 slices each about ¼-inch thick. Then cut the slices of cheese in half. Cut the slices of bread in half so that you have 16 rectangular pieces of bread. Lay eight slices of bread on a flat surface and distribute the slices of cheese atop the bread. Cover with the remaining eight slices of bread. Using your fingers, pinch the edges of the bread closed to contain the cheese.
Pour the olive oil and vegetable oil into a medium skillet and place over medium heat. Heat the oil to about 350°F. When the oil is hot, but not smoking, one by one, dip the sandwiches into the egg batter and coat them on both sides as well as the edges and then place the little sandwiches in the oil. Cook on one side and then the other until golden brown.Serve immediately. Pass the chutney in a separate bowl.
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