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Crispy Fried Cheese Sandwich
  • Prep
  • Total
  • Serving

Crispy Fried Cheese Sandwich

This Crispy Fried Cheese open sandwich is a delightful vegetarian option for your summer menu! Picture a golden slice of Provolone Cheese, crispy on the outside and creamy inside, on a slice of sourdough bread with pesto mayo, lettuce, and zesty tomato bruschetta.

View The Recipe

Ingredients

  • 125 g Provolone Slice (1 cm thick)
  • 50 g Cornstarch
  • 50 g All Purpose Flour
  • 100 ml Soda Water
  • A pinch Salt
  • 1 slice Sourdough
  • 15 ml Pesto
  • 50 ml Mayonnaise

Bruschetta

  • 1 doz. Cherry Tomatoes, ¼’d
  • 25 g Sweet Onion, minced
  • 25 ml Extra Virgin Olive Oil
  • 5 g Basil, chiffonade
  • 15 ml White Balsamic Vinegar
  • Salt, Pepper, Chili Flakes to taste

Directions

  1. To prepare the bruschetta, combine tomatoes, onions, olive oil, basil, vinegar, salt, black pepper, and chili flakes in a mixing bowl. Mix well and let it sit at room temperature.
  2. Mix mayonnaise and pesto together and refrigerate until ready to use.
  3. Slice a full log of provolone into approximately 1.5 cm slices and place on a parchment-lined baking sheet. Chill in the refrigerator for 30 minutes.
  4. In a medium bowl, mix cornstarch and flour, then whisk in club soda until the mixture resembles crepe batter. Add salt, refrigerate for 30 minutes.
  5. Lightly coat each provolone slice in flour, dip in the tempura batter, remove excess, and deep fry for 2-3 minutes at 190ºC.
  6. Fry until golden brown and puffy on both sides, then sprinkle with a pinch of salt.
  7. Toast the sourdough slice, spread a generous amount of pesto mayo on top, add the fried provolone, and top with bruschetta.


Chef Scott Brown




For a crispy fried cheese sandwich: pre-cook the cheese pieces in large quantities, refrigerate them, and have them ready to serve on order.


Recommended Products

We recommend you use these Saputo products for this dish!

Provolone Cheese

Provolone

Soft, creamy and stretchy in texture, the flavour of our Provolone cheese becomes stronger and tangier with age.

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