FOOD

Mozzarella en Carozza Caprese

Think of this sandwich, stuffed with Mozzarella cheese, pesto and more, as French toast with some Italian flare.

FOOD

Mozzarella en Carozza Caprese

Think of this sandwich, stuffed with Mozzarella cheese, pesto and more, as French toast with some Italian flare.

Ingredients

Mozzarella en Carozza Caprese

  • 1/4 cup pesto, recipe follows
  • 1/4 cup fresh cherry tomato sauce, recipe follows
  • 8 slices soft thick white bread
  • 6 ounces fresh mozzarella, thinly sliced
  • 2 large eggs
  • 1/4 cup milk
  • Kosher salt and freshly ground black pepper
  • Oil, for frying

Cherry Tomato Sauce

  • 2 cups grape tomatoes
  • 2 tablespoons extra-virgin olive oil
  • 3 cloves thinly sliced garlic
  • Splash of balsamic vinegar
  • Small handful fresh basil, torn
  • Kosher salt and freshly ground black pepper

Basil Pesto

  • 2 cups basil leaves
  • 1/4 cup extra-virgin olive oil
  • 1 clove garlic, peeled
  • 3 tablespoons toasted pine nuts
  • 1/3 cup freshly grated Parmesan
  • Kosher salt and freshly ground black pepper

Steps

Mozzarella en Carozza Caprese

  1. Spread 4 pieces of bread with pesto. Spread the remaining 4 pieces of bread with tomato sauce.
  2. Divide the mozzarella between the 4 slices of bread with pesto, and top with the tomato sauce bread.
  3. Use a sharp knife to remove the crusts. Pinch edges together to seal.
  4. In a small casserole dish, whisk the eggs with the milk; season with salt and pepper.
  5. In a large cast-iron skillet over medium heat, add 1/4 inch of olive oil.
  6. Once hot, add the sandwiches in batches, and fry on both sizes until golden and crisp and the mozzarella is melted, about 4 to 5 minutes per side.
  7. Slice into triangles for serving.

Cherry Tomato Sauce

  1. Heat a large sauté pan over high heat.
  2. Toss in tomatoes and cook until they begin to blister and brown, about 2 to 3 minutes.
  3. Pour in the olive oil and add the garlic. Sauté until garlic begins to brown and becomes fragrant.
  4. Smash the cherry tomatoes down as they soften.
  5. Drizzle in the balsamic vinegar, and cook while stirring until sauce becomes thick, about 8 minutes. Season with salt and pepper and stir in the basil.

Basil Pesto

  1. Add all ingredients to a food processor and blend until a paste forms.