Fried Mozzarella Sandwiches


Preparation info

  • Difficulty


  • Serves


Appears in

Apples for Jam

Apples for Jam

By Tessa Kiros

Published 2010

  • About

This can be a meal in itself. I like to serve it with a tomato salad dressed with olive oil, a drop of balsamic and a couple of torn basil leaves. You can just double up the bread and mozzarella, making as much as you need. Use good white bread and cut it about 1.5 cm (about 5/8 inch) thick. Make these with or without the ham — they are good either way.


  • 2 eggs
  • 3–4 tablespoons plain (all-purpose) flour
  • about 4 tablespoons dry breadcrumbs
  • 2 thin ham slices, roughly the same size as the bread
  • about 75 g( oz) thinly sliced mozzarella cheese
  • 4 slices white bread, crusts removed
  • olive oil, for frying


Whip the eggs with a little salt in a flattish bowl. Sprinkle the flour over one plate and the breadcrumbs over another.

Make two ham and mozzarella sandwiches, using two slices of bread for each, and using up all the ham and cheese (if you have any mozzarella left over you can nibble at it while you work). Cut each sandwich in half.

Heat enough oil to come about 1 cm(½ inch) up the side of your frying pan. Holding each sandwich together firmly, dip them first in the flour on all sides, then in the egg and then in the breadcrumbs so that they are well coated. Fry them over medium heat until they are golden on both sides. Lift them out onto a plate lined with kitchen paper to soak up the excess oil. Serve immediately.