Buffalo Mozzarella Balls (to taste)
Asiago Cheese (to taste)
into slices (almost 1cm each in width).
Quickly grill a few thin slices of
Sweet Potatoes (to taste)
Zucchini (to taste)
into a bowl and whisk them together well. Add
Milk (1/3 cup)
Salt (to taste)
Ground Black Pepper (to taste)
to the eggs and mix once again.
Cut the crusts off the
Bread (4 slices)
, being careful not to slice too much of the white part off along with it!
Vegetable Oil (as needed)
into a frying pan and turn the stove up to medium-high heat.
Layer 2 slices of mozzarella on top of a slice of bread. Layer 2 thin slices of
Prosciutto (2 slices)
inside your Italian Grilled Cheese Sandwich, add a slice of grilled sweet potato, 2 slices of grilled zucchini, 3 slices of asiago cheese then place a plain piece of slice bread on top. Press down to make sure it is closed nice and tightly.
Pass the edges of the bread gently through
All-Purpose Flour (to taste)
, moving your grilled cheese sandwich around until all edges have been dusted well. Then, dip it into the egg and milk mixture until all of the outside is covered and lift it up so that the excess liquid drips off and back into the bowl.
Once the oil in the pan has reached around 150 degrees C (300 degrees F), you can drop the grilled cheese sandwich inside and let it fry for around 2-3 minutes or until it begins to turn lightly golden. Lift it out of the oil using a utensil that will help to drain out any excess oil.
Have a plate prepared on the side that is layered with kitchen paper, so any more excess oil can absorb into it. Repeat this step with as many as you like and try to serve warm so the cheese is still melted and can be enjoyed.
Slice each Italian Grilled Cheese Sandwich in half through the middle or even into small triangles and enjoy as a starter before your meal. You can also place smaller pieces on a wooden chopping board for great antipasto presentation and this will also be a little lighter for guests.