For the Sandwich
2 Large potatoes
1 Egg beaten
Gluten free breadcrumbs
oil extra virgin olive oil to taste
salt and pepper
Peel the potatoes and cut into slices 7-8 mm thick, then boil them in salted water until al dente. Drain and keep aside.
Preheat convection oven to 180 degrees. Cut the mozzarella into thin slices and predispose 2 bowls: in one beat the egg with a handful of fresh thyme and a pinch of salt and pepper; in the second place of the gluten free bread crumbs.
Take a slice of potato, a slice mozzarella and another potato. The dip the sandwich in the egg and then in gluten free bread crumbs and lay them in the baking pan previously greased and sprinkled with gluten free breadcrumbs.
Continue until you run out of ingredients, then sprinkle all over with a little olive oil, add a sprig of rosemary to flavour and bake the potatoes and mozzarella sandwich for about 15 minutes, until they become lightly browned.
Recipe adapted from: Good Food