Spedini Alla Romana

4 slices of white bread
4 slices of prosciutto
4 slices of mozzarella cheese
flour for dredging
2 large eggs beaten
vegetable oil
4 anchovy filets
2 tablespoons of butter

Serves 2

  1. Place one slice of bread on working surface, then place 2 slices of prosciutto and 2 slices of mozzarella on top of bread and then place another slice of bread on top.
  2. Trim the crusts, cut in half forming 2 rectangles and place 2 toothpicks through each of the rectangular sandwiches to hold together. Repeat using other 2 slices of bread, mozzarella, and prosciuto.
  3. Dredge each spedini in flour then dip in egg, covering all sides.
  4. Heat remaining 1/4 cup of olive oil in large saute pan over medium heat. Heat about 3 inches of vegetable oil in a large saute pan over high heat.
  5. Place spedini in pan and fry on both sides until brown.
  6. Place spedini in serving plates and remove the toothpicks.
  7. Melt 2 tablespoons of butter in a sauté pan over medium heat.
  8. Add anchovy filets and sautee until anchovies are heated through.
  9. Pour anchovy sauce over spedini and serve.