Portobello & mozzarella sandwich

4 servings

Ingredients

Quantity Ingredient
8.00 small portobello mushroom caps
4.00 slice fresh mozzarella cheese -; (2 slices)
1 salt; to taste
1 freshly-ground black pepper; to taste
⅔ cup seasoned flour
1.00 egg; slightly beaten with
2.00 tablespoon milk
¼ cup finely-chopped mild herbs
1.00 cup fine bread crumbs
1 bayou blast; see * note
1 smoked tomato butter sauce i; see * note
2.00 tablespoon basil chiffonade

Directions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Smoked Tomato Butter Sauce I" recipes which are included in this collection.

Preheat the fryer. Season each mushroom and slice of cheese with salt and pepper. Sandwich the slices of Mozzarella cheese between two portobello caps. Mix the herbs with the bread crumbs and season with Bayou Blast. Dredge each sandwich in the seasoned flour. Dip the sandwich in the egg wash, removing any excess. Dredge the sandwich in the herb bread crumbs. Fry each sandwich for 2 to 3 minutes or until the sandwich is golden brown. Remove from the fryer and drain on a paper-lined plate. Season with the Creole seasoning. Spoon the Smoked Tomato Butter Sauce in the center of the plate and spread the rim with the sauce. Place the sandwich in the center of the sauce. Garish with basil. This recipe yields 4 sandwiches.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2383 broadcast 05-07-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

06-04-1998

Recipe by: Emeril Lagasse

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