My husband grew up going to weekly Sunday dinner at an italian restaurant in his area, Mamma Assunta. He would always order Chicken Parmesan with Fries and get an order of Spiedini as an appetizer. On their menu its called Spiedino Abruzzese and described as “Fried peasant bread, mozzarella with anchovy caper sauce.” I have also visited Mamma’s numerous times and have enjoyed the melt in your mouth fried bread and mozzarella drenched in creamy sauce. I’ve been trying to make something similar for sometime now and while this is quite a bit different, I think I’ve come close – close enough for my husband to claim that it may even be better than the original. While I always appreciate his flattery I think its maybe just different….and that he hasn’t had the original in a long time. One of the main differences is that the Mamma’s version is a log, spiedini in general means “on a stick” and this is more like individual grilled cheese sandwiches, much easier to manage in a home kitchen. The second difference is that I haven’t been using the capers, more because I haven’t had them and could really give or take them. I have added some parsley in place of the capers but you can easily include them based on preference. On Tuesday or Wednesday you will no doubt be eating healthy for your new years resolutions so I suggest you make this tonight if you are home for New Years Eve!