Pizza Sandwiches
These pizza sandwiches made with gooey mozzarella, fresh tomatoes, and pepperoni are perfect for quick appetizers or late-night snacks.
Servings: 8
Ingredients
- 4 large eggs, beaten
- ½ cup milk
- salt and freshly ground black pepper, to taste
- oil for deep frying, I use Peanut Oil
- 8 slices sandwich bread, cut diagonally into triangles
- 8 slices fresh tomato
- 8 slices mozzarella cheese, or any other melty sliced cheese
- 16 pepperoni slices
Instructions
- Combine the beaten eggs and milk in a dish. Whisk in salt and pepper and set aside.
- Heat the oil in a frying pan over medium-high heat.
- Top 8 of the bread triangles with a slice of tomato, mozzarella, and 2 pepperoni slices.
- Cover the sandwiches with the remaining 8 slices of bread, press down on top of the sandwich and seal together the edges.
- Place the sandwiches in the egg mixture for about 20 seconds on each side.
- Seal the sandwiches again before adding them to the hot oil, one at a time.
- Fry for about 2 minutes on one side and flip it over carefully with a pair of tongs. Continue to cook for another 30 seconds to 1 minute.
- Remove the sandwiches with a slotted spoon and drain well on paper towels.
- Serve.
Notes
- Keep the crust on or off, but if you don't like hard crusts, cut it off before assembling the sandwiches.
- Experiment and try the recipe with sourdough, ciabatta, or focaccia for variety.
- For extra crunch, coat the sandwiches with panko before frying them.
- Monitor the oil temperature - it should be between 350-375˚F. If you want a crispy sandwich, toast the bread before assembling the sandwiches.
- Leftovers should be kept in the fridge for about 2 to 3 days.
Nutrition
Serving: 0.5sandwich | Calories: 222kcal | Carbohydrates: 15g | Protein: 13g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 121mg | Sodium: 403mg | Potassium: 183mg | Fiber: 1g | Sugar: 3g | Vitamin A: 576IU | Vitamin C: 4mg | Calcium: 232mg | Iron: 2mg
