The fried white bread sandwiches are a great idea for a tasty appetizer ready in no time, we have prepared them with sautéed spinach and diced provola cheese.
They can be customized with whatever you have in the fridge, maybe even simple ham and cheese, or other sautéed vegetables like radicchio (if in season) or mushrooms, or even zucchini.
You can coat them with simple herb-flavored breadcrumbs or, like us, with coarsely chopped corn flakes without dipping them in beaten eggs so that they are lighter.
Additionally, you can bake them or use an air fryer to make them lighter.
Below, I leave you with other snacks to try with white bread, and then we go right under the photo to discover how to prepare these fried white bread sandwiches!!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Fried White Bread Sandwiches
- 5.3 oz white bread (net of scraps)
- as needed corn flakes
- 6.3 oz spinach (also frozen)
- 1 clove garlic
- 2 pinches salt
- 1 tbsp extra virgin olive oil
- 2.1 oz provola cheese
- as needed milk (for the coating)
Steps
You can use frozen or fresh spinach boiled or sautéed.
In the case of frozen ones, place the garlic clove in a pan with the oil and add the spinach still frozen.
Sauté them until they are thawed and have lost their preservation water, then salt and if you like, season with ground black pepper.
Remove the garlic.
Cut the provola into small cubes, chop the spinach once cooled, and mix with the provola cubes.
Remove the crust from the white bread and flatten it with a rolling pin.
Fill each slice of bread with a generous spoonful of spinach and provola.
Seal the edges well by pressing with the prongs of a fork.
Break the corn flakes with your hands (or inside a bag with a meat tenderizer) and place them on a deep plate.
Quickly brush the white bread sandwiches with milk and pass them in the corn flakes, pressing with your hands to make them adhere well.
Heat two inches of frying oil in a wide pan with high edges and fry the sandwiches a few at a time, turning them when they are golden brown.
Drain them and let them lose excess oil on a sheet of absorbent paper before serving.
Tips and Variations
For a crunchier coating, you can mix corn flakes with breadcrumbs.
You can replace provola with any other melting cheese of your choice.
If you prefer, you can bake them in the oven on a baking sheet covered with parchment paper and drizzled with a little extra virgin oil, on the middle rack at 356°F in static mode for 20 minutes.
Alternatively, in an air fryer, place them in the basket covered with parchment paper, cook at 338°F for 15 minutes, turning them after 10 minutes.
Other Recipes
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