Preparation:
Trim the crusts of the bread. Cut the cheese into pieces slightly smaller than the bread. Place the cheese on 6 slices of the bread. There should be a margin of no more than 1/8". Cover with the remaining 6 slices of bread and dip the sandwiches into the milk, dredge them with flour and coat them with beaten egg. Heat the oil in a heavy skillet over medium-high heat.
When the oil is quite hot, brown the sandwiches in it until golden brown and crisp. Remove with a slotted spoon, drain on paper towels and transfer to a heated platter. Add the butter to the pan and reduce the heat to medium. Quickly swirl in the garlic, then the anchovies and stir with a wooden spoon for 1 minute. Add the lemon juice, blend well and pour the sauce over the fried sandwiches. Serve immediately.
Serves 6. |
