Italian · Lunch
Fried Cheese Sandwich (Gluten-Free)
Two slices of gluten-free bread enclose melted mozzarella and provolone, dipped in a gluten-free flour and egg batter, then pan-fried in olive oil until the crust turns deep golden and crackling. Served hot with a lemon wedge, the molten cheese pulls in long strands when cut open.
$4
10 minsPrep
8 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
628Calories
26.5gProtein
35.8gFat
47.3gCarbs
6.7gSugar
3.1gFiber
1047mgSodium
276mgChol
13.9gSat Fat
330mgPotassium
575mgCalcium
2.5mgIron
1.2mcgVitamin B12
4.6mgVitamin C
vegetarian
gluten-free
gluten-free
Instructions
1
Prep
Layer mozzarella and provolone between the two bread slices, press gently to seal, and trim crusts flush.
2
Build
Whisk together egg, whole milk, cornstarch, rice flour, and salt in a shallow bowl until smooth.
3
Dredge
Dip the sandwich into the batter, coating all sides evenly until saturated but not falling apart.
4
Fry
Heat olive oil in a small nonstick skillet over medium heat until it shimmers, then fry the sandwich three to four minutes per side until deep golden and crisp.
5
Plate
Lift onto a paper towel to drain briefly, cut diagonally in half, and serve immediately with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4 slices4 slices gluten-free bread
- 7 oz200g mozzarella cheese
- 3 oz86g provolone cheese
- 22 eggs
- 6 tbsp48g rice flour
- 4 tbsp32g cornstarch
- 1/2 cup120ml whole milk
- 4 tbsp60ml olive oil, for pan-frying
- 2 pinch2 pinch salt
- 22 lemon wedge, for serving
