Deep Fried Mozzarella Sandwiches With Tomato Sauce Recipes

MOZZARELLA IN CARROZZA (FRIED MOZZARELLA SANDWICH)

Steps:

• Cut the crust off from the white sandwich bread slices.
• Brush the bread with béchamel sauce for the Sicilian version, add a slice of ham for the roman way or leave it plain for the Neapolitan. Add 2 thick mozzarella slices (about 1-inch wide) and close the sandwich.
• Arrange the flour in a bowl or plate, and dredge the mozzarella sandwich in until fully coated.
• Beat the eggs and milk in another bowl, season to taste with salt and pepper. Coat the sandwich on all sides with the egg-wash until fully covered.
• Arrange the breadcrumbs on a plate and coat the sandwich to fully seal the mozzarella inside and avoid leaks during frying process. Repeat the breading process if necessary.
• Heat the oil a in a deep heavy sauce-pan. Add more oil if needed until is enough to deep-fry the sandwich.
• Heat over medium-high heat until a deep-fry thermometer reads 350°F/ 170°C.
• Gently fold the sandwich in and deep-fry 2 mins on each side, or until crispy and golden on both sides.
• Transfer the sandwich on a plate covered with kitchen paper, allow to cool slightly and serve.

FRIED MOZZARELLA CHEESE APPETIZERS

Steps:

• Cut cheese into twenty-four 1/4-in. slices. Place the eggs, flour and bread crumbs in separate shallow bowls. Dip cheese slices in eggs, then coat with flour. Dip cheese again in eggs and coat with crumbs. Place on waxed paper-lined baking sheets; refrigerate for at least 1 hour., Meanwhile, in a small saucepan, saute garlic in 1 tablespoon oil for 1 minute; add the tomatoes, oregano, sugar, basil and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 40-45 minutes or until slightly thickened., In a large skillet, cook cheese slices in remaining oil over medium heat for 30-60 seconds on each side or until golden brown. Drain on paper towels. Serve with sauce.

DEEP-FRIED MOZZARELLA SANDWICHES WITH TOMATO SAUCE

Steps:

• To make the sauce: heat the olive oil in a pan and fry the onion and garlic for 30-60 seconds.
• Add the tomatoes to the pan, then the oregano and wine and bring to the boil. Reduce the heat and simmer for 15-20 minutes. Allow to cool slightly.
• Place the sauce in a food processor or blender and season with salt and pepper. Blend for a few seconds, leaving the mixture a little chunky. Add the basil leaves to the sauce.
• Cut the bread slices into slightly larger discs than the mozzarella slices. Dip one side of the bread slices into the milk and then place a slice of mozzarella on the dry side with some basil leaves. Season the mozzarella with salt and pepper and make a sandwich with the other slice of bread, milk-soaked side on the outside.
• Season the eggs with salt and pepper. Coat the sandwiches with the beaten egg.
• Heat the oil in a deep-fat fryer and when hot deep fry the sandwiches for about 3-4 minutes until golden and crisp on the outside. Drain on kitchen paper
• To serve: reheat the sauce and spoon the hot sauce onto the plate; place 2 mozzarella sandwiches in the middle and serve straight away.