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1
Divide the mozzarella among six of the bread slices, making even layers that go right up to the edges.
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2
Cover with the remaining slices of bread.
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3
Trim the crusts from the bread, making neat sandwiches.
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4
Insert a toothpick in each sandwich to hold it together.
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5
Heat the oven to 200 F or to the lowest setting.
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6
Line a baking sheet with a double thickness of paper towels.
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7
Whisk the eggs with the salt and pepper in a wide, shallow bowl.
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8
Spread the flour out in an even layer on a flat plate.
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9
Dredge each sandwich in flour, making sure to coat the sides.
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10
That will help keep the cheese from leaking during frying.
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11
Pour the oil into a heavy, deep skillet at least 12 inches wide.
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12
Heat the oil to 350 F. Dip three of the sandwiches, one at a time, in the egg mixture, turning them as necessary to coat them on all sides.
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13
Carefully slip each sandwich into the oil as soon as it has been coated, and fry, turning them once, until they are golden brown on both sides, about 4 minutes.
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14
Keep an eye on the temperature of the oil.
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15
It should be hot enough so the sandwiches give off a lively sizzle, but not hot enough to smoke or turn the bits of egg that fall off the sandwiches dark brown.
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16
Remove the sandwiches from the oil with a slotted spatula, draining them briefly over the oil, before placing them on the lined baking sheet.
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17
Keep the sandwiches warm in the oven and repeat with the remaining sandwiches.
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18
Prepare the caper-anchovy sauce as directed in the preceding recipe.
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19
Cut each sandwich into four triangles and arrange on a plate so the slices resemble a flower.
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20
Spoon the sauce over the sandwiches and sprinkle with chopped parsley if you like.
