Mozzarella En Carozza Sandwiches With Prosciutto And Peanut Butter Recipes

MOZZARELLA IN CARROZZA (FRIED MOZZARELLA SANDWICHES)

Steps:

• In a shallow bowl, beat the eggs, then beat in the garlic, season with salt and pepper and beat again to combine. In another shallow bowl, add the breadcrumbs, season with salt and pepper and stir to combine.
• Top 4 slices of white bread with a single mozzarella slice apiece, and trim the cheese as needed to avoid overhang. Top with the remaining 4 slices of white bread and press down gently.
• Dip both sides and all the edges of a sandwich in the egg to coat fully, followed by the bread crumbs. Place on a large plate and transfer to the refrigerator to firm up while you continue to work, then repeat with the other sandwiches.
• In a large skillet, heat 1/4-inch olive oil over medium heat. See if the oil is ready by dropping a few bread crumbs in; they should bubble gently. Working in batches as needed, fry each sandwich, turning once with a slotted spatula or a fork, until the outsides and edges are golden brown and the cheese has melted, 1 to 2 minutes per side. Drain on paper towels. Season with salt, halve diagonally, and serve.

MOZZARELLA IN CARROZZA (FRIED MOZZARELLA SANDWICHES)

Steps:

• Add the eggs and milk to a bowl with a pinch of salt and pepper and whisk together. Add the flour on a separate plate and set them both aside.
• Cut the mozzarella into slices, medium thickness. Divide the mozzarella slices between two slices of crustless bread. Make sure no mozzarella is outside the edges of the bread.
• Cover each slice of bread topped with mozzarella with another slice of bread to create a sandwich. Cut each sandwich diagonally to make triangles.
• Add enough sunflower oil to a pan so it's 1/4 inch deep. Dip each triangle in flour making sure to cover all edges. One by one dip each triangle in egg quickly again making sure to cover all edges.
• Place each egg dipped triangle in the oil and fry the sandwiches in batches until browned and crispy on each side.

MOZZARELLA EN CAROZZA

Steps:

• Beat together the eggs, milk and Parmigiano-Reggiano in a medium bowl until they are a homogenous mixture.
• Season with salt, to taste, and reserve.
• Divide the mozzarella between 4 slices of the white bread.
• Put the remaining slices of bread on top of the mozzarella and press to close.
• Preheat the oven to 300 degrees F.
• Add peanut oil to a large wide skillet until it is at least a 1/2-inch deep. Heat over medium-high heat to 350 degrees F.
• Dredge each sandwich in flour and shake off the excess.
• Dip each sandwich generously in the egg/and cheese mixture.
• Work in batches, do this process to each sandwich just before frying, it's not a good idea to flour and dip ahead of time.
• Secure each sandwich with toothpicks.
• Put the first sandwich in the hot oil.
• Remove the toothpicks to turn and insert the toothpicks in the second side.
• When each sandwich is nice and brown on both sides, remove it from the oil and blot it on paper towels.
• Put it on a sheet tray with a rack and keep warm in the preheated oven. Repeat this process with each of the sandwiches.
• Cut the sandwiches diagonally into quarters, arrange on a serving platter and serve with the sauce.
• Sauce:.
• In a small saute pan combine the olive oil, garlic and crushed red pepper. Cook over medium heat until the garlic is golden brown and very aromatic. Add the lemon juice and capers and shake to combine.
• Swirl in the butter and season with salt, to taste. Toss in the parsley and serve immediately.

MOZZARELLA EN CAROZZA SANDWICHES WITH PROSCIUTTO AND PEANUT BUTTER

Steps:

• Preheat the oven to 350 degrees F.
• Mix the roasted pepper, mayonnaise, sour cream, peanut butter, red pepper flakes, to taste, and salt, and pepper, to taste, in the blender or food processor and process until smooth and creamy. Set aside.
• Spread 4 slices of bread with peanut butter and 4 slices with mustard. Divide the grated mozzarella and pecorino cheeses, and the herbs on the peanut butter slices. Top with the prosciutto and Parmesan and cover with the mustard-coated slices.
• Add the milk to a wide shallow dish and dip the sandwiches on both sides lightly coating in milk and put them on a baking dish greased with oil. Drizzle with the olive oil and cook in the oven until golden brown.

MOZZARELLA EN CAROZZA

Steps:

• Beat together the eggs, milk and Parmigiano-Reggiano in a medium bowl until they are a homogenous mixture. Season with salt, to taste, and reserve.
• Divide the mozzarella between 4 slices of the Pullman loaf. Put the remaining slices of bread on top of the mozzarella and press to close.
• Preheat the oven to 300 degrees F.
• Add peanut oil to a large wide skillet until it is at least a 1/2-inch deep. Heat over medium-high heat to 350 degrees F.
• Dredge each sandwich in flour and shake off the excess. Dip each sandwich generously in the egg/and cheese mixture. Work in batches, do this process to each sandwich just before frying, it's not a good idea to flour and dip ahead of time. Secure each sandwich with toothpicks. Put the first sandwich in the hot oil. Remove the toothpicks to turn and insert the toothpicks in the second side. When each sandwich is nice and brown on both sides, remove it from the oil and blot it on paper towels. Put it on a sheet tray with a rack and keep warm in the preheated oven. Repeat this process with each of the sandwiches.
• Cut the sandwiches diagonally into quarters, arrange on a serving platter and serve with the sauce.
• In a small saute pan combine the olive oil, garlic and crushed red pepper. Cook over medium heat until the garlic is golden brown and very aromatic. Add the lemon juice and capers and shake to combine. Swirl in the butter and season with salt, to taste. Toss in the parsley and serve immediately.
• Cheeeeeeeeeeeeeeesey!