Fried lasagne sandwich

Ingredients

• 1 kg store-bought lasagne
• 8 slices white bread or sourdough
• salt and black pepper
• 1 cup plain flour
• 2 large eggs, lightly beaten with a splash of milk
• canola oil, for deep frying

Sourdough crumbs

• 400 g sourdough breadcrumbs
• 20 g smoked paprika
• 20 g onion powder
• sea salt flakes

Parsley and caper vinaigrette

• 50 g salted baby capers, drained
• 30 g flat-leaf parsley
• 50 g roughly chopped tomato, deseeded
• 50 g Dijon mustard
• 110 ml olive oil
• 75 ml champagne wine vinegar

Instructions

1. For the parsley and caper vinaigrette, roughly chop the capers and parsley. Add to a medium bowl with the diced tomato. Stir through the mustard, olive oil and vinegar to make a dressing. This will keep chilled for up to three days and will taste better with age.
2. Preheat the oven to 180˚C. Place the lasagne into a food processor or blender and process into a rough texture – try to keep it chunky, not too creamy.
3. Thickly spread the lasagne mixture across half the bread slices and season with salt and pepper. Top with the remaining bread slices.
4. Make a crumbing station with three shallow bowls, one for the flour, one with the beaten egg mixture and then combine the sourdough crumb mixture in the third bowl.
5. Dip each sandwich into the flour, egg and crumbs, ensuring even crumbing.
6. Place enough oil to deep-fry in a large heavy-based saucepan over medium heat. When the oil reaches 160-170˚C, deep-fry the sandwiches in batches, for 7-8 minutes, or until golden and crisp. Transfer to a baking paper lined baking tray and bake for 5 minutes.
7. Cut the sandwiches in half and divide between plates. Sprinkle with sea salt flakes and serve with the parsley and caper vinaigrette.

Photography by Kitti Gould.

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