Start by making the Puttanesca sauce. Heat the olive oil in a medium saucepan on the stovetop. Add the anchovies (if using, and I really think you should!) and garlic and sauté for 3 minutes, or until the anchovies have “melted” into the oil. Add the tomatoes, chicken stock, olives, capers, oregano and crushed red pepper flakes and simmer the sauce for 20 minutes. Season with salt and freshly ground black pepper and stir in the fresh parsley.

Cut the crusts off the slices of bread. Place four slices of the bread on a cutting board. Divide the cheese between the four slices of bread. Top the cheese with the remaining four slices of bread to make little sandwiches and cut each sandwich into 4 triangles.

Set up a dredging station using three shallow dishes. Place the flour in the first shallow dish, the eggs in the second dish and in the third dish, combine the panko breadcrumbs, garlic powder, salt and black pepper. Dredge each little triangle in the flour first (you might think this is redundant, but it helps to get the coating to adhere to the edges of the sandwiches) and then dip them into the egg, making sure both sides and the edges are coated. Let the excess egg drip off and then press the triangles into the breadcrumb mixture, pressing the crumbs on with your hands so they adhere. Place the coated triangles in the freezer for 2 hours, until the cheese is frozen.

Pre-heat the air fryer to 390ºF. Spray all sides of the mozzarella triangles with oil and transfer a single layer of triangles to the air fryer basket. Air-fry in batches at 390ºF for 5 minutes. Turn the triangles over and air-fry for an additional 3 minutes.

Serve mozzarella triangles immediately with the warm puttanesca sauce.