Fried Dough with Sugar and Cinnamon
Makes 18 Sandwiches
Making sandwiches for my school lunchbox was Grandma Galasso’s domain, but peanut butter sandwiches were very rare. Instead I could look forward to this elaborate egg sandwich, flecked with pieces of Swiss chard and salty cheese. It began as a frittata made with eggs and ricotta salata.
After the frittata was cooked and cooled, it was cut into pieces and placed in a yeast dough. If eaten at home, it was topped with fresh tomato sauce. For school lunches, pieces were sandwiched between bread slices. If you can’t find ricotta salata, substitute Pecorino Romano cheese.
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