Method

• 1.
  Lay 2 slices of bread on a board. Top first with mozzarella, then anchovies.
• 2.
  Sprinkle with a little salt flakes and freshly ground black pepper, then cover with remaining bread, making sure slices line up neatly. Place between two chopping boards and weigh down with a 2kg weight for 30 minutes.
• 3.
  Meanwhile, whisk eggs and milk in a shallow bowl and place flour and breadcrumbs in 2 separate shallow bowls.
• 4.
  Trim the crust off the carrozza and cut each sandwich into 4 triangles.
• 5.
  Dredge each triangle all over first in flour, then in egg wash, then breadcrumbs, then repeat on the edges once more to double-coat. Refrigerate for 20 minutes.
• 6.
  Heat 1 1/2cm of oil in a large frypan over high heat until 170°C (a cube of bread will turn golden in 2 minutes when the oil is hot enough). Fry triangles, in batches, for 2 minutes each side or until golden. Transfer to a plate lined with paper towel.
• 7.
  Serve warm with lemon wedges.