- 300g plain flour
- 3 eggs
- 250g ball of buffalo mozzarella
- A splash of milk, plus extra to brush
- 4 slices of stale bread (at Flor, we use a house-made milk bread)
- 300g fine breadcrumbs or panko breadcrumbs
- A drizzle of honey
- A sprinkle of dried Sicilian oregano
- A vegetable or sunflower oil, to deep-fry
- 8 anchovies
Slice your mozzarella into 1cm planks and carefully dab them between sturdy paper towels to remove excess moisture.
Arrange 2 slices of the bread face up and, using a butter knife, spread a thin layer of ’nduja onto each slice. Follow with a generous drizzle of honey and a sprinkle of oregano on each. Trim your mozzarella to fit within ¾cm of the bread’s perimeter and lay it flat onto the slices. Season with sea salt.
Carefully layer the second pieces of bread on top of each slice. Use a pastry brush dipped in milk to moisten the perimeter of the top slice of bread – this will help with adhesion. Using your palm, carefully and evenly apply pressure to try to create a ‘seal’ around the mozzarella. With a serrated knife, trim the crusts from the sandwich.
Apply pressure once more to ensure a closed edge. Prepare to bread the sandwiches. In three separate bowls, place the flour (seasoned with salt and pepper); the eggs, lightly whisked with the splash of milk; and the breadcrumbs. Take a sandwich and coat it completely (both sides and four edges) with plain flour. Next, moisten entirely with the egg mixture – no dry spots should remain. Finally, coat it well in the breadcrumbs.
Fill a large, deep pot with a few inches of oil and heat to 180C. Drop the sandwich into the oil and fry for 2-3 mins on each side, until golden. Repeat the breading and frying process with the other sandwich, then plate up and drape over the anchovies. These sandwiches are best savoured hot, when the cheese pulls in the prized ‘al telefono’ fashion.
Image: Liz Seabrook
From The Female Chef by Clare Finney & Liz Seabrook (Hoxton Mini Press)
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