Fried Mozzarella Grilled Cheese

By Sprig Originals ✓ · cooked up in Sprig

A grilled cheese built around homemade mozzarella sticks: cubes of low-moisture mozzarella get a double crust of seasoned panko, fry to golden in 90 seconds, then get pressed inside garlic-buttered Italian bread with a layer of melting provolone that glues everything together. The crumb coating stays crackly, the inside pulls into long molten strands, and a cup of warm marinara on the side turns it into a diner-worthy plate for a couple of dollars a serving.

Ingredients

• 8 oz low-moisture mozzarella, in a block
• 1/3 cup all-purpose flour
• 2 large eggs
• 1 tbsp water
• 1 1/4 cups panko breadcrumbs
• 1/4 cup grated Parmesan
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 3 cups neutral oil for frying (canola or vegetable)

• 4 slices Italian or sturdy white sandwich bread, cut 1/2-inch thick
• 3 tbsp unsalted butter, softened
• 1/4 tsp garlic powder
• 2 tbsp grated Parmesan
• 4 slices provolone cheese
• 2 tsp chopped fresh basil or parsley (optional)

• 1 cup marinara sauce
• 1 pinch red pepper flakes

Instructions

1. Cut the block of mozzarella into 8 batons about 3 inches long and 1/2 inch thick (trim them to match the width of your bread). Set them on a plate and freeze for 20 minutes while you set up the breading.
2. Set out three shallow dishes: flour in the first; eggs beaten with the water in the second; panko tossed with Parmesan, garlic powder, oregano, salt, and pepper in the third.
3. Bread each baton in order: flour (tap off the excess), egg, then panko, pressing the crumbs on firmly. Return it to the egg and back into the panko for a second coat — this double layer is what keeps the cheese from blowing out in the oil. Arrange the coated sticks on a parchment-lined plate.
4. Freeze the breaded sticks for at least 1 hour and up to 1 month. They must be frozen solid before frying.
5. Pour the oil into a small deep saucepan to a depth of about 1 1/2 inches and heat over medium to 360°F on a thermometer. Line a plate with paper towels.
6. Fry the frozen sticks 4 at a time for 60 to 90 seconds, turning once, until deep golden. Do not wait for cheese to leak — that means they are overdone. Lift them out with a slotted spoon onto the paper towels and repeat with the second batch, letting the oil return to 360°F between rounds.
7. Warm the marinara in a small saucepan over low heat with the red pepper flakes; keep it warm for dipping.
8. Stir the softened butter with the 1/4 teaspoon garlic powder. Butter one side of all 4 bread slices and press the buttered sides into the 2 tablespoons Parmesan.
9. Build each sandwich Parmesan-side out: bread, 1 slice provolone, 4 fried mozzarella sticks laid side by side, a sprinkle of basil, a second slice of provolone, then the top bread.
10. Heat a large nonstick or cast-iron skillet over medium-low. Griddle the sandwiches for 3 to 4 minutes per side, pressing gently with a spatula, until the crust is deep golden and the provolone has melted around the sticks. If the bread browns before the cheese melts, drop the heat to low and cover the pan for 1 minute.
11. Move to a board, rest 1 minute so the interior sets slightly, then cut on the diagonal and serve immediately with the warm marinara for dipping.

Chef's tips

Nutrition (per serving, estimated)

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