Grilled Mozzarella Sandwiches

These sandwiches were delicious. I cut the proportions of the milk/egg in half since my sandwiches were smaller. I left the kids with just the cheese but I added a fresh basil leaf from my garden to my sandwich. That was an awesome addition!!

Ingredients:

• 1 pound fresh buffalo mozzarella, cut into 4 equal pieces about 3-inches by 4-inches
• 8 1/2-inch thick firm white sandwich bread
• 2 large eggs
• 1/2 cup heavy cream
• 1 teaspoon fresh thyme, leaves
• 1 teaspoon coarse salt
• A grating of nutmeg
• 1/4 cup extra-virgin olive oil
• 2 tablespoons unsalted butter

Instructions:

1. Place the mozzarella on 4 slices of the bread. Cover with the remaining slices to form sandwiches.
2. Trim the crusts off to make perfect 4-inch squares.
3. In a wide shallow bowl, whisk the eggs.
4. Add the cream, thyme leaves, salt, and nutmeg. Whisk until well blended.
5. In a 10 to 12-inch nonstick saute pan, heat 2 tablespoons of olive oil over medium-high heat until smoking.
6. Add 1 tablespoon of the butter and cook until the sizzling subsides.
7. Dip 2 of the sandwiches into the egg mixture, turning to coat, place in the pan, and cook until golden brown on the first side, about 2 minutes.
8. Flip over and brown on the other side.
9. Transfer the sandwiches to individual plates and repeat the process with the remaining 2 tablespoons olive oil, 1 tablespoon butter, and 2 sandwiches.
10. Cut in half, and serve immediately.

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