Crunchy Anchovy Mozzarella Sandwich
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A pan-fried, breadcrumb-crusted grilled cheese sandwich featuring mozzarella and a sharp anchovy punch, dipped in an egg and almond milk wash, then fried until golden and gooey. Substitutions for dairy and anchovy are offered to keep things flexible. Crispy outside, molten inside, with a subtle heat option and tangy undertones from anchovies, this sandwich breaks the usual mold.
Prep:
20 min
Cook:
15 min
Total:
35 min
Servings:
4 servings
#fried sandwich
#mozzarella
#panko crust
#anchovy alternative
#vegetarian option
Messy, crisp, molten cheese sandwich with a briny surprise. Forget plain grilled cheese — here, bread’s coated in panko for that shatter when you bite. Mozzarella stays gooey, cloaked by a savory hint of olives instead of anchovies (less fishy, still salty). The quick egg and almond milk dip binds crumbs stronger and toning richness enclosed. Tried regular milk before; almond milk actually gives a cleaner, lighter fry—less splatter, too. Jalapeño’s optional, but adds a sharp zing that cuts through the lush cheese. Pan heating must be precise, listen for steady sizzle, smell nutty toasted crumbs. Overdo heat, crumbs burn; low heat, it’s greasy and chewy. This sandwich requires some patience, but when it hits that golden crackly edge—sublime. Not your kid’s lunch. Crunch, heat, melt, salt. Iconic, with flair.
Ingredients
- 3 eggs
- 180 ml almond milk (or any plant milk)
- 65 g panko breadcrumbs
- 180 g mozzarella cheese, sliced (or provolone for sharper flavor)
- 8 slices sourdough bread (can swap for multigrain for more texture)
- 10 ml finely chopped green olives (instead of anchovy, for a milder brine)
- 1 small jalapeño, deseeded and sliced thin (optional for heat)
- 125 ml vegetable oil
About the ingredients
Eggs and milk create a custard bath, key for anchoring breadcrumbs to sandwich. Almond milk subbed for dairy makes crust surprisingly light; works well if lactose intolerant or want less richness. Panko crumbs are crucial—the jagged flakes capture fat and crisp beautifully, regular breadcrumbs yield a softer crust, less satisfying. Mozzarella chosen for ooze, but provolone sharpness is a good twist—try both if unsure. Bread choice shifts texture: sourdough or multigrain adds chewiness and tang, white wins for softness and melting harmony. Anchovy replaced here with green olives—less fishy, still umami, keeps the sandwich approachable but flavorful. Jalapeño optional; skip if heat’s not your friend or swap for smoky paprika for depth without spice. Vegetable oil tolerates heat better, olive oil burns fast, so avoid for frying. These swaps keep it practical, adaptable.
Method
- 1. Whisk eggs vigorously with almond milk in a bowl until combined. This mix adds a bit of sweetness and lightness, plus dairy-free option if needed. Set aside.
- 2. Spread panko on a plate. Crunchier than regular crumbs; keeps crust crisp and sturdy.
- 3. Lay bread slices out. Layer mozzarella thinly on half the bread. Scatter green olives pieces over cheese for briny punch. Add jalapeño slices if you want a wake-up kick.
- 4. Cover with remaining bread slices. Press down gently, just enough so fillings don’t fall out later. If you prefer, slice crusts off. Cut each sandwich diagonally into two triangles (helps even cooking).
- 5. Dip each sandwich half into egg-almond milk mixture; let excess drip off. Then coat completely with panko crumbs. If crumbs are sparse, press gently to stick better.
- 6. Heat half the vegetable oil (about 60 ml) in a large nonstick pan over medium-high heat. When oil shimmers, add 2 sandwiches. Listen: sizzle should be steady but not too aggressive, or crumbs burn before cheese melts.
- 7. Fry about 3 minutes per side until golden, crust deepens to rich brown with toasted notes. Cheese should visibly soften, melting around edges. Flip carefully using a spatula to keep crumbs intact. Adjust heat as needed; too hot = scorched crust, too low = greasy, soggy sandos.
- 8. Repeat with remaining oil and sandwiches. Drain on paper towels to suck up excess fat. Serve immediately; crust won’t stay as crunchy once cooled.
- 9. Bonus tip: Serve with rustic tomato soup or crisp carrot sticks. Balances rich, sharp sandwich with fresh acidity and crunch.
Cooking tips
The egg and milk bath must be whipped for even coat; clumpy dip = uneven crumb grip—crumbs fall off while frying. Rest the dipped sandwich briefly before panko, helps crumbs stick better. Panko pressed gently so it doesn’t compress too dense, which ruins crispness. Heat management is the hardest step: too hot, crumbs blacken while cheese melts unevenly; too cool, sandwiches soak up oil, lose crunch, get soggy. Listen for a steady sizzle, smell toasted breadcrumb aroma as timer cue—not just clock watching. Flip with wide spatula, slide in slowly, crumbs fragile when hot. After frying, drain sandwiches on paper towel and serve immediately; crumb crust softens fast. Serve piping hot; reheating kills crisp. Tried microwaving leftovers once—disaster, all soggy. Stove or toaster oven leftover life better. A good fry is tactile—feel crust crunch gives way to molten cheese gooeyness inside, taste umami balance with salty olives and subtle fire from jalapeños if used.
Chef's notes
- 💡 Egg and almond milk prep matters big time. Whisk vigorously till no lumps. Clumps mean uneven breadcrumb grip; crumbs fall off in pan. Rest dipped sandwich so wet mix sets slightly before panko to bind better. Almond milk lighter, cuts grease. Tried dairy, lost crisp. Keep dip cold for control; warm mix gets messy.
- 💡 Panko versus regular breadcrumbs? No contest. Jagged flakes catch oil, create earthy crunch. Regular crumbs pack down; softer crust, no crack. Press crumbs gently so air gaps remain. Dense pack kills crisp. Flip slow, spatula wide, keep that crust intact. Oil heat crucial; hot enough for sizzle sound steady, low enough for cheese melt without burn.
- 💡 Oil choice matters. Vegetable oil holds steady heat; olive oil burns fast, bitter aftertaste when frying. Use about half your oil each batch to avoid smoke. Wait for shimmer, listen for steady sizzle. Too hot, crumbs blacken fast, cheese melts uneven. Too low, greasy soggy crust; drains but still thick oil layer. Drain on paper towels immediately.
- 💡 Bread options shift bite texture; sourdough or multigrain adds chew, tang. White keeps it soft, melts harmoniously with cheese. Consider crusts-off if softer edges preferred. Jalapeño adds clear heat but omit for gentle flavor or swap smoky paprika for depth without bite. Green olives replace anchovies bringing salty umami with less fishiness. Green olive quantity key; too much, overwhelmed.
- 💡 Flip techniques. Use wide metal or silicone spatula, slide slowly under sandwich to avoid crumbs falling. Crackly crust sounds give clue; when deep golden brown, ready to flip. Timing each side about 3 minutes but adjust based on stove intensity. Cheese softness visible as edges start to pool and shimmer. Remove to paper towel lined plate to soak excess fat fast; crust loses crisp quickly once cooled.
Common questions
Can anchovies be skipped?
Yes, swap with finely chopped green olives. Less fishy, still salty and umami punch. Use about same volume but adjust to taste. Anchovies do add depth but olives soften and open sandwich to non-fish eaters.
What if crumbs fall off while frying?
Dip mix might be clumpy or wet layer too thin. Rest dipped bread briefly before coating panko helps. Press crumbs gently onto bread, don’t squeeze. Oil too cool also causes crumbs to fall off faster.
How to avoid greasy sandwich?
Oil temperature key. Too low oil soaks bread. Heat halfway, wait for shimmer and steady sizzle sound before adding sandwich. Drain sandwiches immediately after frying on paper towels. Use less oil per batch so it stays clean longer.
Can leftovers be saved?
Not well. Crust loses crunch fast if cooled or microwaved. Best eaten hot. If saving, reheat in toaster oven or skillet for short time till crust crisps back up. Avoid microwave; makes soggy, chewy cheese blobs.
