Mozzarella and arugula sandwich

Ingredients for 2 servings:

• 4 slices of bread of your choice, 1.5 cm thick
• 2 balls of buffalo mozzarella
• 3 anchovies
• 50 g dried tomatoes
• 100 g arugula
• some lemon zest
• 1 pinch of sea salt and pepper from the mill
• 100 g panko
• 4 tbsp olive oil
• 2 eggs
• 200 ml whole milk

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 22 minutes

super tasty, from the Airfryer

Cut the mozzarella into approximately 1 cm thick slices and set aside with the bread. Chop the anchovies, sun-dried tomatoes, arugula, and lemon zest using a chopper or food processor. Season the mixture with salt (a little, because of the anchovies) and pepper. The mixture shouldn’t be too moist. Whisk the egg and milk in a bowl. Mix the panko with the olive oil. Spread the arugula paste on both sides of the bread slices. Top two slices with mozzarella and fold the other two slices on top. Now place the sandwiches in the milk and egg mixture on one side and turn after about 1 minute. Press the ends together firmly and coat the sandwiches in the panko. Preheat the air fryer to 170°C and bake the sandwiches on the grill pan for about 7 minutes until golden brown.