French Stuffed Breadcrumb-Coated Bread Pockets

Steps

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1. 1
   Pair up the sandwich bread slices (14 slices total = 7 pairs). Trim the crusts from all four edges of each pair, setting the trimmed crusts on a baking sheet for later use.
   ▶ ≈0:07
2. 2
   Use a rolling pin to gently flatten each bread pair, pressing them together so the two slices stick.
   ▶ ≈0:31
3. 3
   Using a round cookie cutter or lid, cut a circular shape from the center of each bread pair.
   ▶ ≈0:40
4. 4
   Bake all the bread trimmings in a preheated 200°C oven until golden, dry, and hard. Once cooled, blend them in a food processor to make fine breadcrumbs.
   ▶ ≈1:03
5. 5
   In a bowl, combine the canned tuna, a handful of corn, a handful of sliced green olives, some lettuce, and diced mozzarella cheese.
   ▶ ≈1:15
6. 6
   Season the mixture lightly with salt and Herbes de Provence, then add a generous tablespoon of mayonnaise and mix everything together thoroughly.
   ▶ ≈1:52
7. 7
   Crack the two eggs into a bowl, season with salt and Herbes de Provence, and beat until well mixed like an omelette. Place the cooled breadcrumbs in a separate bowl.
   ▶ ≈2:41
8. 8
   Dip each bread circle into the beaten egg mixture, fully coating it, then roll in the breadcrumbs until well covered. Coat all bread circles in this manner.
   ▶ ≈2:57
9. 9
   At medium heat, fry the breaded bread circles in hot oil, continuously spooning hot oil over them until they puff up like beignets. Let them deflate naturally after puffing—this is normal.
   ▶ ≈3:24
10. 10
    Once fried, carefully use scissors to cut the bread circles in half along the edge, gently separating the two layers to form a pocket for filling.
    ▶ ≈3:58
11. 11
    Generously fill each bread pocket with the prepared filling mixture and serve immediately.
    ▶ ≈4:18