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1
Preheat oven to 200 F or lowest setting.
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2
Using eight slices of bread for each, make two layered sandwiches alternating bread and mozzarella.
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3
Cut and fit the mozzarella slices as necessary to cover the bread more or less evenly.
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4
The cheese shouldnt overhang the bread slices, as the crusts will be trimmed off before cooking.
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5
Imagine each sandwich cut into four squares, and place a sturdy wooden skewer through the center of each imaginary square.
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6
With a serrated knife, cut off the crust on all four sides, then cut the sandwich into four squares, with a skewer at the center of each square.
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7
Press gently as you cut, to make nice, compact sandwiches.
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8
Repeat with the other sandwich.
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9
You now have eight multilayered sandwiches, each on a skewer.
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10
Pour enough vegetable oil into a wide, deep skilletcast iron is perfectto fill it by 1 1/2 inches.
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11
Heat over medium heat until the oil registers 350 F on a deep-frying thermometer.
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12
Line a baking sheet with a double thickness of paper towels and set aside.
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13
Meanwhile, in a shallow wide bowl, whisk the eggs, milk, salt, and pepper until thoroughly blended.
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14
When the oil comes to temperature, dredge each skewered square in the flour, being sure to coat all sides lightly but well.
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15
Working with half the floured skewers at a time, dip them in the egg mixture to coat on all sides.
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16
Dont soak the bread in the egg, just coat it thoroughly.
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Let some of the excess egg drip back into the bowl, and gently slip the squares into the oil.
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Fry, turning as necessary with a pair of long tongs, until golden brown on all sides, about 4 minutes.
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19
Drain the sandwiches on the paper-towel-lined pan and place in the warm oven.
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20
Repeat with the remaining sandwiches.
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21
Heat the olive oil and garlic in a small skillet over medium heat.
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22
Cook, shaking the pan occasionally, until the garlic is golden.
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23
Stir in the anchovies and cook until they dissolve.
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24
Stir in the capers and cook till they sizzle.
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25
Pour in the lemon juice, then the white wine.
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26
Bring the ingredients to a vigorous boil, add the vegetable stock, and boil until the sauce is lightly thickened, about 3 minutes.
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27
Stir in the parsley and remove from the heat.
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28
Arrange the hot mozzarella sandwiches on a warm platter or plates and pull the skewers from them.
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29
Spoon the sauce over and around the sandwiches and serve immediately.
