• 8 slices good-quality white sandwich bread
• 8 slices (about 3/4 pound) fior di latte (fresh mozzarella), each 1/4-1/2 inch thick
• 4 slices prosciutto cotto or other mild cooked ham
• 1/2 cup flour, for dredging
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon granulated onion
• 3 large eggs
• 1/3 cup grated Parmigiano Reggiano cheese (a generous handful)
• 1 tablespoon lemon juice
• Salt and pepper
• Extra virgin olive oil (EVOO), for frying

Trim the bread crusts and assemble the sandwiches: 1 bread slice, 1 mozzarella slice, 1 ham slice (folded to fit inside the edges of the bread), then another mozzarella slice and bread slice. Pinch the sandwich edges to seal.

In a shallow bowl, season the flour with the granulated garlic and onion.

In a medium size bowl, beat the eggs with the cheese, lemon juice, and salt and pepper.

In a large skillet, heat a shallow layer of EVOO, 3-4 turns of the pan, over medium heat. Dredge the sandwiches in the flour mixture, then coat in the egg batter. Fry two at a time, turning occasionally, until deeply golden, 6-7 minutes (add more oil for second batch, if necessary). Cut diagonally and serve.

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