A toastie to behold - the Napolitan sandwich is filled with cheese, ham and tomato, dipped in egg and then fried until golden and crisp.
- 6 slices white bread, crusts removed
- 125 g mozzarella, cut into thin strips (see Note)
- 2 slices ham
- 40 g (¼ cup) thinly sliced semi–dried tomatoes
- 125 ml (½ cup) milk
- 50 g (⅓ cup) plain flour, for dusting
- 1 large egg
- pinch salt and black pepper
- olive oil or peanut oil for pan-frying
- rocket leaves, to serve
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.
- Make sandwiches out of the bread, mozzarella, ham and semi–dried tomatoes, leaving a little unfilled margin around the edges. Press the edges together with your fingers to help seal. (One of the advantages of ‘plastic’ white bread is that it is easily wedged together.)
- Place the milk into a shallow bowl and the flour in another. Beat the egg with a pinch of salt and pepper in another.
- Heat a good drizzle of oil in a large non–stick frying pan over medium heat.
- Working one at a time, dunk the sandwiches briefly in the milk, then dredge in the flour, then dip in the beaten egg. Fry until golden and crisp on both sides. Drain on paper towel. Cut in half and serve with a sprinkling of rocket leaves on the side.
• You don’t have to buy fresh mozzarella – you can easily use the one that comes wrapped in plastic that you use for pizza.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Danielle Abou Karam.