That looks sublime 
)
Chicken Fried Cheese Sandwich
Oh my. I really can’t believe I’m doing this post. I can’t believe that as I was flipping through Nigella Bites, looking for something fun to make for What’s for Pud? I stopped and pondered the Mozzarella in Carrozza… the fancy way of saying deep fried cheese sandwich. Nigella puts it in the “TV Dinner” section, but this should sit right along with deep fried candy-bars and frito pie. It’s not even really a deep fried cheese sandwich… it’s a chicken fried sandwich! And it sat there in all of it’s dripping, oozing glory, silently crying “eat me!”
I can’t believe I listened. I can’t believe that I made my own, taking the time to actually modify the ingredients to take the sandwich to a new level of decadence with Cambazolla and caramelized leeks. I can’t believe that I ate the whole thing. I can’t believe that I’m now going to be secretly craving them in those dark wee hours of the night. Oh, the shame.
Chicken Fried Cheese Sandwich
(adapated from Nigella’s Mozzarella in Carrozza)
1 piece of pita
a few hefty slices of a good triple cream, like Cambazolla
1 leek, cleaned and whites sliced into rounds
olive oil for frying
1 egg
about a 1/4 cup of milk
a handful of flour
Caramelize the leeks, and lightly salt. Slice open the pita, and stuff with the cheeze and leeks. Mash together.
Using the same pan you caramelized the leeks in, add a couple Tablespoons of olive oil, and heat over medium-high.
Take three shallow bowls (or small deep plates), and put in the egg, milk and flour each in their own dish. Quickly dip the sandwich in the milk on both sides. Then, repeat with the flour and then egg. Place the sandwich into the hot oil, and fry on both sides till nice and brown and crisp. Remove from oil and place on a paper towel to get off the excess grease. Or not… I mean, it is a fried cheese sandwich after all. Removing a little oil at this point isn’t really doing you many favors.
Don’t bother garnishing with anything. Simply do as Nigella says, and “Apply to Face.”
Technorati Tags: Confessions, Cookbook, Food, Photography, Recipe
Comments
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Pamela 4.21.06 / 5am
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Matt Armendariz 4.21.06 / 6amI
AM
SO
MAKING
THIS
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Adrienne 4.21.06 / 8amLet the cheese flow! Yum.
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Bea at La Tartine Gourmande 4.21.06 / 1pmVery nice. If I told P. about this, he would be so happy!
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saffron Hut 4.21.06 / 2pmHi, I came across your blog recently and I just adore your pictures!!! I’m posting this comment without even actually reading the recipes yet! I’m just so floored by the dazzling pictures
. ok, i’m off to read your recipes now…cheers!
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Fran 4.23.06 / 1pmThis looks & sounds so delicious. Thank you.
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cookbook 411: Recipes, Restaurant Reviews, Food Photography and more 4.23.06 / 3pm[...] « Chicken Fried Cheese Sandwich [...]
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L 4.23.06 / 5pmPamela – Yes, it was…
Matt – I definitely thought of you when I was indulging.
Adrienne – Always!
Bea – Thanks!
Saffron – Thanks so much! Hope you enjoy the recipes as much as the photos…
Fran – Thank you!
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MM 4.23.06 / 7pmI so like that term “Apply to face” … so apt … so me. That sammich looks divine.
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s'kat 4.24.06 / 5amWow. There are times when you just have to suck it up, and take one for the team. You have done well, grasshopper.
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piaf 8.24.06 / 9amWhere is the chicken of the title in this receipe ?
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L 8.24.06 / 9amHi Piaf – No chicken in the dish! “Chicken-Fried” is one of those funny southern terms that simply means fried in batter… like chicken-fried steak, which also has no chicken. The odd part is that there really isn’t anything called chicken-fried chicken.
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