Ingredients

• 16 1/2-inch thick round slices baguette
• 1 4-ounce (125-gram) ball buffalo mozzarella, cut into 8 slices
• 8 anchovy fillets, with oil
• olive oil for frying
• ¼ cup Italian parsley leaves
• 1 recipe Pickled Shallots (recipe below)

Method

Place mozzarella and anchovies between bread slices, brushing the inside of one slide with a little anchovy oil.

Heat about 3 tablespoons olive oil in a skillet over medium-high heat. Working in batches and adding more oil to pan if needed, fry sandwiches for 2 minutes a side, pressing down with a spatula to compress slightly, or until bread is golden and cheese is beginning to melt. Garnish with parsley and serve with pickled shallots. Servings: 8 mini-sandwiches

Ingredients

PICKLED SHALLOTS

• 1/2 cup water
• 1/2 cup red wine vinegar
• 1 tablespoon sugar
• 1 teaspoon salt
• ¼ cup carrot, thinly sliced
• 1 cup shallots, thinly sliced

Method

Combine all ingredients except shallots in a small pot over high heat. Bring to a boil. Pour pickling liquid over sliced shallots and cool. Makes about 1 cup