Red Gold Tomatoes From Europe
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Fried Mozzarella sandwiches with tomatoes


30 minutes






300g Mozzarella di Bufala (buffalo mozzarella)
200g canned whole peeled tomatoes
3 eggs
8 slices of white sandwich bread
125 ml whole-fat milk
500ml or more as needed depending on the size of the pan, extra virgin olive oil, for frying
1 clove garlic
3-4 fresh basil leaves
1 pinch of freshly ground black pepper
225g  flour
1 pinch of fine sea salt


Cut the crusts off the white bread slices with a sharp knife. Cut the Mozzarella di Bufala into 4 medium-thick slices and place them on 4 bread slices. Make sure that they do not spread over the sides. Then cover each with a slice of bread to make a sandwich and press them firmly.

Cut each mozzarella sandwich into two strips. Put the flour onto a plate and beat the three eggs in a bowl with milk, salt, and ground pepper. Dip the strips first in the flour, making sure the sides are well-coated, and then in the egg mixture. This will form a seal so that the mozzarella doesn’t leak during frying.

Repeat until you have coated all the strips. Meanwhile, heat the oil in a deep skillet and when it is hot, deep-fry the sandwiches until they are golden brown on all sides.

Then drain the fried sandwiches in a basket or on paper towels.

For the sauce, put extra virgin olive oil in a frying pan, and sauté the garlic until golden. Then add the canned whole peeled tomatoes, and salt, and cook gently.

To serve, place the sauce in a bowl, then the mozzarella sandwiches on the side, just dipping into the sauce, garnish with basil and black pepper and the dish is ready.

Fried Mozzarella sandwiches with tomatoes

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