How to make
1-1/4 cups (300 mL) gratedPC®Black Label Isle Of Man Extra Old Cheddar Cheese Aged 14 Months
2/3 cup (150 mL)Mascarpone cheese
25 ml (2 c. à soupe)PC®Black Label Apricot Riesling Wine Jelly
1-1/2 tsp (7 mL)Dijon mustard
1/4 tsp (1 mL)Black pepper
1 pkg (250 g)PC®Tramezzini White Crustless Bread
1/4 tsp (1 mL)Salt
Pinch (0.5 mL)Black pepper
2 cups (500 mL)PC®Black Label Panko Japanese-Style Bread Crumbs
- Vegetable oil for frying
20Fresh sage leaves
2 tbsp (25 mL)PC®Black Label Apricot Riesling Wine Jelly
How to make
- Step 1
Prepare filling: Stir together Cheddar, mascarpone, jelly, mustard and pepper in bowl until combined.
- Step 2
Assemble sandwiches: Arrange bread on cutting board; spread filling over top in thin even layer. Cut 1 bread slice in half crosswise. Arrange prosciutto over half of the bread (2 long bread slices and 1 half slice) in single layer, cutting to fit. Sandwich with remaining bread, cheese side down, pressing gently to adhere. Cut sandwiches into 20 evenly sized squares. Place on baking sheet.
- Step 3
Beat together eggs, pinch salt and pepper in shallow dish until combined. Place panko in separate shallow dish. Working with 1 at a time, dip sandwiches in egg, letting excess drip back into dish; press into panko, turning to coat. Return sandwiches to baking sheet. Discard remaining egg and panko. Refrigerate sandwiches until chilled, about 15 minutes.
- Step 4
Meanwhile, add enough oil to large deep skillet to come 1/2 inch (1 cm) up side; heat over medium-low heat until deep-fryer thermometer reads 325°F (160°C). Cook sage, stirring gently, until crisp and oil no longer forms bubbles around leaves, about 1 minute. Transfer with slotted spoon to paper towel–lined plate to drain; sprinkle with remaining pinch salt. Set sage aside.
- Step 5
Increase heat to medium; heat until deep-fryer thermometer reads 350°F (180°C). Working in batches, cook sandwiches, flipping once, until golden and crisp, 2 to 4 minutes. Transfer to separate paper towel–lined plate to drain.
- Step 6
Arrange sandwiches on serving platter in single layer; top each with 1/4 tsp jelly and 1 sage leaf.