CHEF JEFF — ONE BYTE AT A TIME: Mozzarella in Corozza

Try this popular New York sandwich from celebrity chef Mario Batali.

Mozzarella in Corozza

8 slices American-style sandwich bread, without crusts

1 pound fresh mozzarella di bufala, cut into 4 4-by-3-inch chunks

4 eggs

3 egg yolks

1 cup whole milk

1 teaspoon chopped fresh thyme

1 teaspoon kosher salt

2 tablespoons extra-virgin olive oil, divided

2 tablespoons butter

Top 4 slices of bread with piece of mozzarella. Cover with remaining bread. Trim bread to within ¼ inch of cheese. In wide, shallow bowl, whisk eggs, yolks. Add milk, thyme, salt. Whisk. Dip sandwiches into egg mix one by one. In large, nonstick saute pan over medium high heat, add 1 tablespoon oil. When it’s smoking, add 1 tablespoon butter. Cook until sizzling subsides. Place 2 sandwiches in pan. Cook slowly until golden brown. Flip, cook other side. Place sandwiches in warm oven. Repeat with remaining oil, butter, sandwiches. Serve.

Yield: Serves 4.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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