Begin by slicing the fior di latte mozzarella into ½ inch thick pieces. Arrange the slices on a plate while you prepare the rest of your ingredients.

In a large mixing bowl, whisk together the eggs with a sprinkle of salt and pepper until well combined. Set aside this bowl for easy access during assembly.

Spread the flour onto a flat plate. Dredge each slice of bread in the flour, ensuring both sides are lightly coated. Shake off any excess flour.

Dip one side of a floured slice of bread into the egg mixture, placing it egg-side up on baking paper. Coat mozzarella slices with the egg mixture and place them on the floured side of the bread. Cover with another slice of bread and gently press down.

Dredge the entire sandwich in the egg mixture. Once coated, place the sandwich back on the baking paper.

Refrigerate the assembled sandwiches for 20 to 30 minutes to help them firm up.

In a large frying pan, heat the sunflower oil over medium heat until it reaches about 179°C (399°F).

Carefully place each chilled sandwich into the hot oil, frying two or three at a time for about 3-4 minutes on each side until golden brown.

Remove each sandwich from the pan and set on paper towels to drain any excess oil. Serve hot, and enjoy the crunchy crust and gooey melted mozzarella!