• 8 slices good-quality white bread, crusts trimmed
• 8 slices 1/4-1/2-inch-thick fior di latte or fresh mozzarella cheese (about 3/4 pound)
• 4 slices prosciutto cotto or other mild ham of choice
• 1/2 cup flour, for dredging
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon granulated onion
• 3 large eggs
• A handful of grated Parmigiano Reggiano cheese
• 1 tablespoon lemon juice
• Salt and pepper
• Olive oil, for shallow frying

Form the sandwiches: Bread, a slice of mozzarella, a slice of ham folded to fit inside the edges of bread, mozzarella and another slice of bread. Pinch the edges of the sandwiches to seal them.

Add flour to a shallow bowl and season with the garlic and onion.

Beat the eggs in a dish with the Parm, lemon juice, salt and pepper.

Heat a large frying pan with a shallow layer of olive oil, 3-4 turns of the pan, over medium heat. Coat the sandwiches in flour, then in egg batter. Fry the sandwiches, two at a time, until deeply golden, 6-7 minutes, turning occasionally. Add a bit more oil to the pan, if necessary, for the second batch of sammies.

Cut the sandwiches corner to corner and serve.

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