Ingredients

• 8 slices white bread
• 8 large fresh basil leaves
• 1 x 150g/5oz mozzarella ball
• cut into four thick round slices
• 2 spring onions
• finely sliced
• 2 tbsp plain flour
• seasoned with salt and freshly ground black pepper
• 2 free-range eggs
• beaten with a splash of milk and seasoned with salt and freshly ground black pepper
• 2 tbsp olive oil
• for frying
• sea salt flakes
• tomato chutney

Directions

• Use a 10cm/4in pastry cutter to cut circles from the bread slices.
• Place a basil leaf onto each of four of the bread circles.
• Place a slice of mozzarella onto each basil leaf
• then top with another basil leaf.
• Sprinkle some of the spring onions on top and season well with salt and freshly ground black pepper.
• Top each with one of the four remaining bread circles and press the edges of the bread together to seal the sandwich.
• Dredge the sandwiches in the seasoned flour to coat lightly
• then dip them into the beaten egg mixture to completely coat.
• Heat the olive oil in a large non-stick frying pan over a medium heat.
• Fry the sandwiches for 3-4 minutes each side
• or until crisp and golden-brown all over.
• To serve
• place two sandwiches onto each of four plates
• sprinkle with sea salt flakes and serve with a dollop of tomato chutney.