O fried sandwich bread pockets are a practical, budget-friendly idea for a quick snack. You can change the filling based on what you already have at home, which makes this recipe simple, flexible and great for almost any casual occasion.
What is this recipe?
These fried sandwich bread pockets are a homemade Brazilian-inspired snack made with flattened bread slices, a savory filling, breadcrumbs and hot oil. They come out crispy on the outside and soft inside, almost like a shortcut version of a mini fried hand pie.
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Why you'll love this recipe
- It is quick and easy to make
- It uses simple everyday ingredients
- You can use many different savory fillings
- It turns crispy outside and soft inside
- It is great for snacks, game day or parties
Ingredients and Substitutions
The ingredients are simple, and each one helps with texture and structure. The sandwich bread forms the pocket, the egg helps the breadcrumbs stick, and the breadcrumbs create the crispy coating. The filling can be changed to fit your taste.
Here is everything you will need to make these fried sandwich bread pockets.
- Sandwich bread: this is the base of the recipe. Use soft white or whole wheat sandwich bread
- Filling of your choice:seasoned ground beef, shredded chicken, cheese or vegetables all work well
- Egg: helps the breadcrumbs stick to the bread
- Breadcrumbs: create a crisp coating after frying
- Oil for frying: should be hot enough to crisp the outside quickly
See the recipe card at the bottom of the page for the exact amounts.
How to prepare the sandwich bread
Choose fresh, soft sandwich bread slices so they seal more easily without tearing. Trim the crusts if you want a cleaner shape. Then use a rolling pin to flatten the slices until they are thin, flexible and easy to fold or seal.
How to Make It
- Flatten the bread: roll over the slices until they are thin and flexible.
- Add the filling: place the filling in the center, but avoid overfilling so the pockets are easier to seal.
- Moisten and seal: moisten the edges with water, then close and press firmly to seal.
- Trim with a cutter: remove any excess with a cutter or knife for a neater shape.
- Dip in egg: dip each piece in beaten egg to help the breadcrumbs stick.
- Coat with breadcrumbs: cover the entire surface with breadcrumbs.
- Fry in hot oil: fry in hot oil until golden and crispy.
- Serve: remove from the oil, drain on paper towels and serve while still hot.
Tip: serve these fried sandwich bread pockets hot so they stay perfectly crispy.
Variations
Some variations may not work well if the filling is too wet or too bulky. For the best seal, use fillings that are fairly dry or well drained. Adjust the frying time slightly depending on the filling you choose.
- Ham and cheese sandwich bread pockets: use a firm cheese and chopped ham so the filling melts without leaking too much
- Shredded chicken sandwich bread pockets: season the chicken well and keep it on the drier side. Avoid runny sauces
- Sweet sandwich bread pockets: fill with banana and cinnamon or chocolate spread. Fry briefly so the filling does not leak
- Air fryer sandwich bread pockets: brush with oil and air fry at 350°F for 8 to 10 minutes, flipping halfway through
Tools and Equipment
Using the right tools helps you get a better seal, a more even shape and proper frying. Oil temperature also makes a big difference in how crispy the pockets turn out.
- Rolling pin
- Knife or round cutter
- Bowl for the beaten egg
- Plate for the breadcrumbs
- Deep pot or high-sided skillet
- Slotted spoon
- Paper towels
I use a rolling pin to flatten the bread, but a smooth bottle can also work as long as you press evenly. For trimming, I prefer a round cutter, but a sharp knife works too if you press the edges well. For frying, I like using a deep pot because it helps keep the oil temperature steady. If you use a skillet, fry only a few pieces at a time so they crisp evenly.
In my shop, you can find tools and kitchen equipment I use at home.
Storage
Store cooled fried sandwich bread pockets in an airtight container in the refrigerator for up to 2 days. They may lose some crispiness. To bring back the texture, reheat them in the oven or air fryer for a few minutes. You can also freeze them before frying for up to 1 month. Fry them straight from frozen in hot oil.
Tips
- Do not overfill the pockets, or they may open while frying
- Keep the oil between 340°F and 350°F so the pockets brown without absorbing too much oil
- Press the edges firmly so they seal properly
- Always drain on paper towels to remove excess oil
- Fry only a few at a time to keep the oil temperature steady
Frequently Asked Questions
Yes, it works well. However, it may turn a little firmer after frying.
No, it is not required. Removing the crusts just makes the bread easier to seal and gives the pockets a cleaner shape.
Yes, you can. The texture will be less crispy than the fried version.
More Recipes
Looking for more recipes like this? Try these:
Recipe
Crispy Fried Sandwich Bread Pockets
Equipment
- 1 Knife or round cutter
- 1 Mixing bowl for the beaten egg
- 1 Plate for breadcrumbs
- 1 Deep pot or high-sided skillet
- 1 Slotted spoon
- 1 Paper towels
Ingredients
- 8 slices soft sandwich bread
- 1 cup savory filling your choice
- 1 large egg
- 1 cup plain breadcrumbs
- Vegetable oil enough for frying
Instructions
- Flatten the bread slices with a rolling pin until they are thinner and flexible.
- Place the filling in the center, being careful not to overfill.
- Moisten the edges with water, fold or close the bread and press firmly to seal.
- Trim the edges with a cutter or knife, if desired.
- Beat the egg in a bowl.
- Dip each pocket in the beaten egg, then coat it with breadcrumbs.
- Heat the oil to 340°F to 350°F and fry a few pieces at a time.
- Remove when golden brown and drain on paper towels.
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