Cooking Time: 8 Minutes
2 teaspoons olive oil
1 anchovy, chopped (optional)
2 cloves garlic, minced
1 (14-ounce) can petite diced tomatoes
½ cup chicken stock or water
⅓ cup Kalamata olives, chopped
2 tablespoons capers
½ teaspoon dried oregano
¼ teaspoon crushed red pepper flakes
salt and freshly ground black pepper
1 tablespoon fresh parsley, chopped
8 slices of thinly sliced white bread (Pepperidge Farm®)
8 ounces mozzarella cheese, cut into ¼-inch slices
½ cup all-purpose flour
3 eggs, beaten
1½ cups seasoned panko breadcrumbs
½ teaspoon garlic powder
½ teaspoon salt
freshly ground black pepper
olive oil, in a spray bottle
1. Start by making the puttanesca sauce. Heat the olive oil in a medium saucepan on the stovetop. Add the anchovies (if using, and I really think you should!) and garlic and sauté for 3 minutes, or until the
anchovies have “melted” into the oil. Add the tomatoes, chicken stock, olives, capers, oregano and
crushed red pepper flakes and simmer the sauce for 20 minutes. Season with salt and freshly ground black pepper and stir in the fresh parsley.
2. Cut the crusts off the slices of bread. Place four slices of the bread on a cutting board. Divide the cheese between the four slices of bread. Top the cheese with the remaining four slices of bread to make little sandwiches and cut each sandwich into 4 triangles.
3. Set up a dredging station using three shallow dishes. Place the flour in the first shallow dish, the eggs in the second dish and in the third dish, combine the panko breadcrumbs, garlic powder, salt and black
pepper. Dredge each little triangle in the flour first (you might think this is redundant, but it helps to get
the coating to adhere to the edges of the sandwiches) and then dip them into the egg, making sure both the sides and the edges are coated. Let the excess egg drip off and then press the triangles into the breadcrumb mixture, pressing the crumbs on with your hands so they adhere. Place the coated triangles in the freezer for 2 hours, until the cheese is frozen.
4. Preheat the air fryer to 390°F. Spray all sides of the mozzarella triangles with oil and transfer a single
layer of triangles to the air fryer basket. Air-fry in batches at 390°F for 5 minutes. Turn the triangles over
and air-fry for an additional 3 minutes.
5. Serve mozzarella triangles immediately with the warm puttanesca sauce