SPIEDINI ALLA ROMANA

Assemble the sandwiches by placing 2-3 slices of mozzarella between two slices of bread. Set aside until ready to use.

Preheat about ½ inch of fry oil to 350 °F in a medium high-walled skillet. Add the capers and fry for 1-2 minutes or until crispy and popped. Using a slotted spoon, remove the capers from the oil and set aside on a paper towel-lined plate.

Prepare the sauce in a separate saucepan. Melt the butter in a large skillet over medium heat. Add the shallot and cook until translucent, about 1 minute.

Add the garlic cloves and anchovies to the skillet, and cook until the anchovies have mostly melted into a sauce, about 2-3 minutes.

Deglaze the pan with white wine, then cook for 1 minute longer or until the alcohol smell has burned off. Then, add the chicken stock and tomato puree. Bring the sauce to a simmer and cook until thickened, about 8-10 minutes.

Stir in the lemon juice, oregano, red pepper flakes, and parsley. Season the sauce to taste with salt and pepper. Keep warm until ready to serve.

Heat the cooking olive oil in a medium skillet over medium-high heat. Add the prepared sandwiches to the preheated oil and cook until golden brown, about 2-3 minutes per side.

Serve the sandwiches with a generous amount of the reserved tomato sauce. Garnish with more parsley, a lemon wedge, and the crispy fried capers.