Literally “fried bread slices”, these Macedonian favourites are a little bit like savoury a pain perdu (French toast) scattered with cheese. This version goes one step further, filling the bread for a cheese-overloaded multicultural mash-up.
- 8 eggs
- 250 ml (1 cup) milk
- 10 thin slices sourdough
- 3 cups grated mozzarella
- 50 g butter
- 2 tbsp olive oil
- 200 g firm feta cheese, crumbled
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Soaking time: 10 minutes
Beat the eggs and milk together and season with salt and pepper. Transfer the mixture to a large tray. Make 5 sandwiches from the sourdough and mozzarella and soak in the egg mixture for 10 minutes, turning to coat halfway through.
Add a little of the butter and oil to a hot frying pan over medium heat and fry the sandwiches, in batches, on both sides until golden and the cheese is melted. Halve the sandwiches and arrange on a platter. Scatter with the feta and serve immediately.
View all of the recipes from Adam Liaw's Eurovision Bites.
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