Cut into strips, this Italian cheese sandwich makes a terrific antipasto. In Naples, it is usually deep-fried, but shallow frying is the preferred method because the sandwich absorbs less oil. Serve as soon as possible after cooking to prevent the strips from becoming soggy. If you like, slip some chopped olives, a pinch of red pepper flakes or some sun-dried tomatoes between the bread slices along with the cheese. Serve with a glass of crisp and fruity Pinot Grigio.
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