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Posts Tagged ‘pullman loaf’

the italians have come up with some of the most scrumptious stuff the world has ever known. the 599 GTO, the world’s fastest road-going ferrari. rudy valentino and his smolder. patent leather gabriella rocha pumps. this sandwich.

it’s called mozzarella in carrozza, which means mozzarella in a carriage. it’s fried grilled cheese, which, to my mind, is enough to want to eat it without the extra hyperbole. and it’s ten minutes in the kitchen, tops.

dig out two slices of ordinary white bread or slices of a pullman loaf. you want the pieces to fit well together to prevent oozage. add a slice of firm mozzarella (not fresh). for this, I like mozzarella with a little bit of salt added to it. otherwise the sandwich is too bland. buy a square block of it. don’t try to cut up narrow slices of string cheese for your sandwich unless you are exceptionally patient or have a degree in acrobatics.

take out a wide shallow bowl. put in 1/2 cup milk (any kind), 1 egg, and a pinch each of salt and pepper. mix it up with a fork. scatter 1 cup all-purpose flour in another wide shallow bowl. a pie pan works great here.

put a couple of tablespoons of butter into a pan on the stove top, set the heat to medium high, and spread the butter well across the bottom of the pan.

place your sandwich in the milk/egg mixture and then flip it over to soak both sides. then plop it onto the flour plate and flip. knock off any excess flour.

by now your butter should be sizzling cheerfully. put your sandwich into the pan and don’t mess with it for at least a minute. flip when it’s your favorite shade of brown. I like it hard-core mahogany.

grilled cheese of any ilk is no fun unless hot, so waste no time dishing it up and tucking in. the bread should have crackled up nicely and give at the slightest nudge to cheese that should be warm and deliriously gooey. a fragile crunch giving way to the salty unctuousness of the cheese. it’s comforting, indulgent—simplicity at its most delicious.

if you are ambitious, you can add rinsed capers, or use sliced semolina bread, or prep yourself a tomato sauce for dipping.

if you are not, then we’re done here.

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