Ingredients
• 30g butter
• 2 slices of fresh white bread
• 40g bocconcini, sliced
• 2-3 fresh basil leaves
• 1 small vine-ripened tomato, thickly sliced
• plain flour, to coat
• 1 egg, lightly beaten
• 1 cup of fresh white breadcrumbs
Method
Use half a tablespoon of butter to lightly butter one side of each slices of bread.
Place the bocconcini, basil & tomato on the buttered side of one slice, top with the remaining slice of bread (buttered side down) and gently squeeze the edges of the bread together.
Place the flour, egg and breadcrumbs in separate, shallow dishes. Use a pastry brush to brush the top and bottom of the sandwich with a little milk.
Carefully dip the sandwich in flour to lightly coat in breadcrumbs. Cover and refrigerate until needed.
When ready to cook heat remaining butter and the oil in a non-stick frypan over medium heat.
Step 6
Once the butter starts to sizzle, add the sandwich and fry for 2-3 minutes each side or until golden all over. Serve warm.
