Cut the mozzarella and asiago cheese into slices (almost 1cm each in width).

Quickly grill a few thin slices of sweet potatoes and zucchini.

Crack 3 eggs into a bowl and whisk them together well.

Add milk along with salt and pepper to the eggs and mix once again.

Cut the crusts off the bread, being careful not to slice too much of the white part off along with it!

Pour some oil into a fry pan and turn the stove up to a medium high heat.

Layer 2 slices of mozzarella on top of a slice of bread.

Layer 2 thin slices of Prosciutto di Parma inside your Italian Grilled Cheese Sandwich, add a slice of grilled sweet potato, 2 slices of grilled zucchini, 3 slices of asiago cheese then place a plain piece of slice bread on top. Press down to make sure it is closed nice and tightly.

Pass the edges of the bread gently through the bowl of flour, moving your grilled cheese sandwich around until all edges have been dusted well.

Then, dip it into the egg and milk mixture until all of the outside is covered and lift it up so that the excess liquid drips off and back into the bowl.

Once the oil in the pan has reached around 150degrees Celsius, you can drop the grilled cheese sandwich inside and let it fry for around 2-3 minutes or until it begins to turn lightly golden.

Lift it out of the oil using a utensil that will help to drain out any excess oil.

Have a plate prepared on the side that is layered with kitchen paper, so any more excess oil can absorb into it.

Repeat this step with as many as you like and try to serve warm so the cheese is still melted and can be enjoyed.

E ora si mangia, Vincenzo’s Plate….Enjoy!