Serves 4 people
1 pound fresh buffalo mozzarella, cut into 4 equal pieces about 3- by 4-inches
Eight (½-inch-thick) slices firm white sandwich bread
2 large eggs
½ cup heavy cream
1 teaspoon fresh thyme leaves
1 teaspoon salt
A grating of nutmeg
¼ cup extra-virgin olive oil
2 tablespoons unsalted butter
Place the mozzarella on 4 slices of bread. Cover with the 4 remaining slices to form sandwiches. Trim the crusts off to form perfect 4-inch squares.
In a wide shallow bowl, whisk the eggs. Add the cream, thyme leaves, salt, and nutmeg and whisk until well blended.
In a 10- to 12-inch nonstick sauté pan, heat 2 tablespoons of the olive oil over medium-high heat until smoking. Add 1 tablespoon of the butter and cook until the sizzling subsides. Dip 2 of the sandwiches into the egg mixture, place in the pan, turning to coat and cook until golden brown on the first side, about 2 minutes. Flip over and brown on the other side. Transfer the sandwiches to individual plates and repeat the process with the remaining 2 tablespoons of olive oil, 1 tablespoon butter, and 2 sandwiches.
Cut in half and serve immediately.