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Mini Mozzarella i Carrozza med granatäppelhonung
Mozzarella fylld inuti mjuk briochebröd, panerad med ströbröd och stekt tills osten är smält och brödet är gyllene. Avsluta varje smörgås med en klick söt honung och en nypa havssalt för en riktigt smakrik upplevelse.
⏱️30 min
🍽️8 portioner
3.0(25)
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- 1Preheat the oven to 250 degrees F. Place a cooling rack inside a baking sheet. 2. Place the bread slices on a cutting board. Evenly layer the mozzarella and havarti cheese. Add the top piece of bread to make a sandwich.
- 2Add the eggs to a shallow bowl. Add the Panko and parmesan to a separate shallow bowl. Working in a line dredge both sides of the sandwich through the eggs and then through the Panko, coating all sides of the sandwich.
- 3Heat a few tablespoons olive oil in a large skillet set over medium high heat. When the oil shimmers, place one sandwich at a time in the skillet and cook for 2-3 minutes, carefully flip and cook another 3-4 minutes, until the cheese is melted and the crust is golden. Remove and place on the prepared baking sheet. Repeat with the remaining sandwiches, keeping them warm in the oven as you work. The sandwiches can be kept in the oven for up to 30 minutes. 4. Mix together the honey and pomegranates.
- 4To serve, slice each sandwich into 4 pieces. Drizzle or dip into the pomegranate honey sauce. Serve with thyme and flaky salt. .