INGREDIENTS

Metric
Imperial
  • 150g Baby tomatoes, on the vine
  • 1tbsp Olive oil
  • 4 Slices of SASKO Low GI All-in-One White bread
  • 2 Thick slices of mozzarella cheese
  • Handful of fresh basil leaves
  • Salt
  • 2 Thick slices of mozzarella cheese
  • 100ml Milk
  • SASKO Cake Wheat Flour, for dusting
  • 2 Eggs beaten
  • 2tbsp Olive oil
  • 1tbsp Butter
  • 100ml Milk
  • 5.29 oz baby tomatoes, on the vine
  • 1Tbsp olive oil
  • 4 Slices of SASKO Low GI All-in-One White bread
  • 2 thick slices of mozzarella cheese
  • Handful of fresh basil leaves
  • Salt
  • 2 thick slices of mozzarella cheese
  • 3.38 oz milk
  • SASKO Cake Wheat Flour, for dusting
  • 2 eggs beaten
  • 2tbsp olive oil
  • 1Tbsp butter
  • 3.38 oz milk

METHOD

  1. Add the 1Tbsp of olive oil to a pan and slowly fry the tomatoes on the vine for about 10 mins. Turn them around half way. When done, set aside.
  2. Place a piece of mozzarella, a basil leaf or two and a large pinch of salt between two slices of bread.
  3. Dip the sandwich firstly in the milk (do not let it soak – just dip the bread), then dip in flour and lastly into the egg.
  4. Heat the olive oil and the butter over medium heat and fry the sandwich on both sides till golden brown. This takes about 8 mins.
  5. Serve hot with the tomatoes and some fresh basil.

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