Sandwiches

Cup of Yum
1. Cut the mozzarella into ½ inch (1 cm) thick slices and place onto a baking sheet lined with a paper towel.
2. Cover the slices with more paper towels.
3. Gently press down on the mozzarella to remove excess water.
4. If necessary, change the paper towels until the cheese is completely dry.
5. Arrange the slices of sandwich bread on a large cutting board, and place the mozzarella slices on top, so as to cover the entire surface, but without overlapping.
6. Season with salt and place another slice of bread on top.
7. Press down gently with both hands to compact the sandwiches.
8. Remove the crusts with a sharp knife.
9. At this point, it is possible to cut the sandwiches in two different ways:- Cut crosswise to make 4 squares- Cut diagonally to make 4 triangles

Breadcrumbs

1. Break the eggs into a dish and beat vigorously with a whisk for a minute or so.
2. Place the breadcrumbs into a separate dish, and the flour into another dish.
3. Dip each sandwich first in the flour and then, using 2 forks, into the egg to cover completely.
4. Hold the sandwiches over the egg dish for a few seconds to drain any excess.
5. Place the sandwiches into the dish with the breadcrumbs, and make sure that both sides are evenly coated.
6. Transfer to a cutting board and, with the blade of a large knife, press lightly on the edges and the surface to even out the breadcrumbs, and obtain a uniform shape.
7. If necessary, dip in the breadcrumbs and press again with the blade of the knife.
8. Transfer to a baking sheet lined with parchment paper, and place in the refrigerator for 30 minutes to chill and firm up.
9. Once the mozzarella has firmed up, bread the sandwiches a second time, following the instructions as before.
10. Refrigerate again for 30 minutes.

Frying

1. Pour a large quantity of sunflower oil into a pan and bring it to a maximum temperature of 350 F (175°C), over medium heat.
2. Submerge a few sandwiches at a time in hot oil, and fry for 1 to 2 minutes, turning occasionally with a large slotted spoon.
3. When the mozzarella in carrozza are golden, drain and transfer to a baking sheet lined with paper towels to remove the excess oil.
4. Serve immediately.