Portobello And Mozzarella Sandwich

Recipe Ingredients

8 tablespoons	120ml	Portobello mushroom caps (small)
4		Fresh Mozzarella cheese - (2" slices)
		Salt - to taste
		Freshly-ground black pepper - to taste
2/3 cup	41g / 1.4oz	Seasoned flour
1		Egg - slightly beaten with
2 tablespoons	30ml	Milk
1/4 cup	36g / 1.3oz	Finely-chopped mild herbs
1 cup	146g / 5.1oz	Fine bread crumbs
		Bayou Blast - see * Note
		Smoked Tomato Butter Sauce I - see * Note
2 tablespoons	30ml	Basil chiffonade

Recipe Instructions

* 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.

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

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