1 loaf sourdough bread, sliced into 8 equal slices
1 clove garlic, minced
1 cup panko breadcrumbs
150g mozzarella, cut into four round slices
Olive oil or vegetable oil for frying
Salt & pepper to season
In a bowl add eggs, garlic, salt & pepper and whisk until well combined. In another shallow bowl, add the breadcrumbs season with salt and pepper and stir to combine. Prepare a large plate or baking tray lined with baking paper.
Add a slice of mozzarella to 4 of the pieces of bread and top with the remaining 4 and gently press down to secure. One sandwich at a time, dip both sides and ends into the egg to coat completely, making sure to drip off any excess. Then repeat the same into the breadcrumbs, making sure all sides are completely coated. Place onto the lined plate or baking tray and repeat with the remaining sandwiches. Cover with plastic wrap and place into the fridge to firm for roughly 30 minutes.
Over medium to low heat, heat the olive oil in a large saucepan, covering the base of the saucepan with enough oil. Working in batches, carefully fry each of the sandwiches until crispy and golden on all sides and the cheese has melted. Carefully remove from the oil with a slotted spoon and drain sandwiches on paper towels. Repeat with the remaining sandwiches.
Cut in half and serve immediately. Enjoy!