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Bite-Sized Panini Mozzarella en Carrozza*

2 Tbsp. butter, softened
8 large slices oval country-style bread, each 1/3-inch thick
4 Tbsp. extra virgin olive oil, divided
4 large anchovy fillets, mashed to a paste
2 cloves garlic, minced
Pinch of red pepper flakes
1-3/4 cups (7 oz.) Sargento® Bistro® Blends Shredded Mozzarella Cheese with Sun-Dried Tomatoes & Basil
3 Tbsp. flour
Salt and pepper (optional)
3 eggs
2 Tbsp. milk

Butter one side of each slice of bread. In small skillet, heat 1 Tbsp. oil over medium heat until hot. Add anchovy paste and garlic; cook 1 minute. Turn off heat; stir in pepper flakes and another 1 Tbsp. oil. Spread mixture over unbuttered sides of bread. Sprinkle cheese evenly over four slices bread; top with remaining bread slices, buttered sides up.
Place flour in shallow plate; season with salt and pepper if desired. In shallow bowl, whisk together eggs and milk. Heat remaining 2 Tbsp. oil in large nonstick skillet over medium heat.
One at a time, dip sandwiches in flour to coat lightly on both sides. Dip into egg mixture; coating both sides. Cook in skillet (in batches in half of oil each time, if necessary) over medium heat until golden brown and cheese is melted, 3 to 4 minutes per side. Cut into bite-sized pieces.