Mozzarella in Carozza

Food Network, Mario Batali

Makes 8 servings

    2 pounds fresh mozzarella cheese di bufala                     
    16 slices firm white bread                                     
    4 eggs                                                         
    1 cup milk                                                     
    2 teaspoons fresh thyme                                        
    2 teaspoons salt                                               
    Dusting of grated nutmeg                                       
    1/2 cup evoo                                                   
    4 tablespoons unsalted butter                                  

Cut mozzarella into 8 equally thick rectangular slices, each about 3x4 inches.  Place each piece between two slices of bread, and trim each sandwich into a 4-in square.

Whisk together eggs, milk, thyme, salt and nutmeg in wide, shallow bowl.

Heat 2 tbsp of olive oil over med-high heat in 10-12-in. non-stick saute pan.  When oil smokes, add 1 tbsp butter.  When it melts, dip 2 sandwiches into egg mixture, turn to coat, and add to pan.

Flip sandwiches when golden brown on first side (about 2 min.).  Transfer to serving platter and repeat three more times.  Serve immediately.