Trim the crusts off the sandwich bread.
Roll each slice flat with a rolling pin.
Cut the mozzarella into thin blocks. Place one block at one end of the bread, then fold the other end over to cover the cheese.
Use a fork to firmly press and seal the edges.
Dip each bread pocket into the egg wash, then coat evenly with breadcrumbs.
Heat the oil over medium heat. Fry the bread pockets until golden brown and crispy on all sides, about 3- 4 minutes per side.
Melt the butter, then mix it with the honey, hot sauce, paprika, and chili powder.
Brush the hot honey butter sauce generously over the fried bread pockets.
Serve immediately while the cheese is warm and melty. Enjoy!