THE SANDWICHES:

14 slices ordinary, supermarket white bread with crust
Sliced Mozzarella cheese, each slice about a quarter inch thick or slightly thicker (see instructions in paragraph below)
Flour for dredging
5 eggs, well beaten
Fat for deep frying

THE ANCHOVY SAUCE:

8 tbsp. butter
10 anchovies
1 tbsp. finely chopped parsley
1/4 c. drained capers (opt.)
1/2 c. brown beef gravy, available in cans

1. Trim the crusts from the bread to make neat squares (see note). If you can purchase Mozzarella cheese in a loaf shape (the loaf size is approximately that of a loaf of bread) cut off 12 slices, matching the shape and sizes of the bread slices as closely as possible. Make 2 stacks of sandwiches with bread slices top and bottoms. If regular package of Mozzarella is used, proceed differently. Cut the bread squares in half to make 28 rectangles. Cut the Mozzarella into 24 slices, matching the shape and sizes of the rectangles of bread as closely as possible. Make 4 stacks of sandwiches with slices of bread top and bottom. Secure each sandwich with 2 skewers, to hold the sandwiches together as they cook.

2. Dredge all the skewered sandwiches in flour. Coat thoroughly with the egg and place the sandwiches on a rack until ready to fry. This may be done half an hour or so in advance.

3. Preheat the oven to 400 degrees.

4. Heat the oil for deep frying and when it is very hot and almost smoking add the sandwiches. Cook about 3 minutes turning once, or until golden brown all over. It may be necessary to fry the sandwiches in 2 steps. Drain on paper toweling.

5. Combine the sauce ingredients in a saucepan and simmer briefly, stirring until anchovies are "melted" and the sauce smooth.

6. Place the skewered sandwiches on a buttered dish and bake about 5 minutes or until sandwiches are piping hot throughout. Remove the skewers, cut each sandwich crosswise into 2 or 3 portions. Serve with the anchovy sauce spooned on top. Yield: 8 to 12 servings.

NOTE: It is possible and perhaps much easier to simplify the preparation of this dish as follows: Use 2 rectangles of bread and fill them with a half-inch thick slice of Mozzarella cut to fit the size and shape of the rectangle as closely as possible. Skewer the sandwich and dip it first in flour, then in beaten egg. Deep fry in hot oil and serve with anchovy sauce.