Bring a tea kettle or small pot of water to a boil. Place your sun-dried tomatoes into a small bowl and pour the boiling water over them. Let them sit for a couple of minutes to plump up a bit.

While the tomatoes are working, lay the bread out on a work surface. With a large, round cookie cutter (if you don't have one, use a coffee mug – that'll work just fine too) and cut circles from the middle of each slice.

On six of the cut-out pieces, lay down 2 basil leaves and one slice of mozzarella. Remove the sun-dried tomatoes from their water bath, give them a blot with a paper towel to get rid of the excess water and run a knife through them to chop them up. Lay some of the chopped tomatoes over each sandwich and give each a shot of salt and ground black pepper. Top the sandwiches with the remaining cut-out bread slices and set them aside.

Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. While the pan is heating up, fill a shallow dish with the flour and another with the eggs. Carefully dust one sandwich in the flour (make sure it stays together!) then run it through the egg wash. Once coated, add to the heated pan. Continue coating the remaining sandwiches until they’re all covered and in the skillet. Cook until golden brown and the cheese starts to melt, about 3 minutes per side. Once the sandwiches are done cooking, remove them to a plate and give them a light sprinkle of salt.