[an error occurred while processing this directive] Mozzarella and Marrow Sangweech - Steven and Chris
Mozzarella and Marrow Sangweech

Mozzarella and Marrow Sangweech

in

If bone marrow is not your thing, this sandwich will turn you into a believer. If you don't have a deep fryer use a high-sided dutch oven.

Four slices of a deep-fried grilled cheese sandwich in a basket lined with red-and-white checkered sheet.

Ingredients

1 litre vegetable or canola oil
4 veal marrow bones, halved lengthwise
1 loaf focaccia bread
4 large buffalo mozzarella cheese balls
1 tablespoon coarse sea salt
2 cups all purpose flour
6 eggs
1 cup dried breadcrumbs
1 teaspoon black pepper
1 lemon

Preparation

  1. Preheat oven to 450 F.  
  2. Put marrow cut side up on a baking pan and roast for 15 to 20 minutes or until fat starts to bubble.  
  3. Slice foccacia into pieces no thicker than your index finger, then cut each piece in half.  
  4. Slice each mozzarella cheese ball into 1/2 cm slices and lightly salt.  
  5. Slather some roasted marrow onto each side of bread, and place one or two pieces of salted mozzarella on half the slices of bread.  
  6. Top with the remaining slices of bread.  
  7. Place flour into a bowl, whisk eggs in another bowl, add breadcrumbs in another bowl.
  8. Heat the oil in your table top deep fryer  as directed.  
  9. If using a high sided dutch oven add vegetable or canola oil until it is about 2 inches deep.  
  10. Keep lid and baking soda handy.  
  11. Heat to 360 F
  12. Use a thermometer.Do not leave unattended.  
  13. Dredge the sandwiches in flour, egg and then breadcrumbs.  
  14. Fry one sandwich at a time using tongs to make sure the sandwich stays submerged.  
  15. Fry for 4 to 5 minutes or until golden brown.  
  16. Let cool slightly and serve with a wedge of lemon.

 

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