Mozzarella Maqbuda – Fried Mozzarella Sandwich

Lay 2 slices of bread on a small baking tray lined with baking paper.

Arrange 4 basil leaves on each slice of bread slightly overlapping them in the centre.

Set 1 piece of mozzarella on each slice with a anchovy fillets

Top with another slice of mozzarella and add another layer of basil. Lay the remaining slices of bread on top.

Place a piece of baking paper on the top and put another baking tray on top adding weights and pace in fridge for at least 2 hours or over night.

Once rested, remove the crusts or use a 7cm round cookie cutter to cut a shape.

Make an eggwash by cracking the eggs into a shallow bowl and whisking in the buttermilk.

Pour ½ inch of sunflower oil in a shallow heavy skillet and heat over medium heat until hot. Line a large plate with kitchen paper

Dip the sandwich in eggwash, remove and drain off the excess.

Add it to pan and cook until golden brown on one side (approx. 2 – 3 mins) then turn with spatula cook on the other side until golden brown (approx. 2- 3 mins).

Remove from the oil and place on kitchen roll to drain excess oil. Season immediately with salt.

Add olive oil and balsamic vinegar to the mixed salad leaves

Place the fritters on top of the salad leaves.

Add some kuhne balsamissimo and serve.