Mozzarella in Carrozza with Sun-Dried Tomato and Roasted Red Pepper Jam

By • June 18, 2010 • 35 Comments

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Author Notes: My mom made mozzarella in carrozza for us as a snack all the time. Hers still tastes better, but here’s my version anyway. I don’t like super egg-y custards, so I use one egg and some cream. Inspired by Jennifer Perillo’s fantastic tomato jam, I created a simplified, quick-cook tomato-red pepper jam. I like dipping pieces of the sandwich into the tomato jam -- reminds me of slathering Monte Cristos with strawberry preserves. FYI: “in carrozza” means “in a carriage” in Italian, in case you were wondering. mrslarkin

Food52 Review: WHO: Mrslarkin makes some of the best scones in the tri-state area. And maybe the world.
WHAT: A soft and buttery mozzarella sandwich and a savory-sweet jam to be its friend.
HOW: Make a chunky jam by cooking chopped sun-dried tomatoes and roasted red peppers with vinegar, sugar, and strawberry jam. Next, tuck fresh mozzarella between two pieces of bread, soak the bread in an egg-and-cream mixture, then pan-fry the sandwiches until golden. Serve hot with a generous dollop of jam.
WHY WE LOVE IT: The combination of custardy, French toast-style bread and fresh mozzarella makes for a good sandwich. But slather it with a tangy tomato-pepper jam, and you have a great sandwich. We suggest making two batches of the jam and keeping it in the fridge, so that it can be the base of many more sandwich creations.
A&M

Makes about 2 cups jam and 2 sandwiches, or cut several small squares or triangles for appetizers

For the jam:

  • 1 cup sun-dried tomatoes, packed in oil and herbs, drained slightly
  • 1 cup roasted red peppers, packed in water, drained slightly
  • 2 tablespoons sherry vinegar
  • 5 tablespoons granulated sugar
  • 3 tablespoons strawberry jam
  • 1 dash salt
  1. In a mini-chopper, place the tomatoes and process. Don’t purée them -- small chunks are good. Remove to a small sauce pot.
  2. Place the red pepper in the mini-chopper and repeat. Add them to the tomatoes.
  3. Add the rest of the ingredients to the pot and bring to a boil. Reduce the heat to simmer the mixture and continue cooking for 10 to 15 minutes, stirring frequently, until thickened.
  4. Pour into a sterilized 1-pint jar. Let cool, then store in refrigerator.

For the sandwiches:

  • 4 slices bread (I like Wave Hill’s small country boule)
  • 4 slices fresh mozzarella, about 1/4-inch to 1/2-inch thick
  • 1 large egg
  • 1/3 cup cream or milk
  • 1 pinch salt
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • Fresh basil
  1. Place the sliced mozzarella on 2 slices of bread, then top with the two remaining slices.
  2. In a shallow soup bowl or small casserole, beat the egg, cream, and salt with a fork.
  3. Lay the sandwiches in the custard and press gently with a spatula. Carefully turn sandwiches, and repeat until most of the liquid is absorbed. If using less-dense bread, like white sandwich bread, reduce the soaking time.
  4. In a medium nonstick skillet, melt the oil and butter over medium-low heat. Add the sandwiches and cook for about 5 minutes, or until the bottom sides are nicely golden. Carefully turn the sandwiches with a spatula and cook the other side for another 5 minutes, or until bottoms are nicely golden and the cheese is melty. Add a bit more butter if needed.
  5. Place a folded paper towel on a dish and briefly place sandwiches on it to absorb some of the grease.
  6. The sandwiches can be kept warm in a low oven for about half an hour before serving.
  7. Serve the sandwiches hot. Place them on a warm serving plate and cut in half, or cut them into smaller pieces if serving as hors d’oeuvres. Place a couple spoonfuls of the jam on the side of the sandwich, or place the jam in a bowl for guests to serve themselves. Alternately, top each appetizer portion with a dollop of the jam. Sprinkle with basil, any way you like -- torn, ribbons, or whole.
  8. Buon appetito!
Jump to Comments (35)

Tags: Appetizers, condiments, savory, serves a crowd, snack

Comments (35) Questions (0)

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5 days ago nll

PS how long will the Red Pepper Jam last in fridge

Mrs._larkin_370

5 days ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Glad you liked the recipe, nll. The jam will keep in the fridge for at least a week or more.

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17 days ago nll

I just made this recipe and have to say very delicious especially the red pepper jam
Congratulations on your win!! Thanks for your recipe.

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23 days ago Kukla

Congratulations on your win Liz! Great recipe and Beautiful too!

Mrs._larkin_370

23 days ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thank you, Kukla!

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23 days ago Kmfood

I made the jam to go on some portabello, goat cheese and basil panini I had planned to make last night. This jam is so wonderful. I'm happy there is a lot of it left over. Will have to try it with the mozzarella in carrozza in the future.

Mrs._larkin_370

23 days ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

That sounds delicious, Kmfood!!

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24 days ago dymnyno

CONGRATULATIONS!!! on yet another of your prize winning, unique, delicious, mouthwatering creations.

Mrs._larkin_370

23 days ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks so much, dymnyno!!

Sausage2

27 days ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Yay Liz. YUMMMMMMMMM!!!!!!!

New_years_kitchen_hlc_only

30 days ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Oh, this is divine! Congratulations, Liz. I don't care for red pepper anything, but my darling sister SallyCan sent me some shallot jam, which I am certain will stand in nicely. Also, my sons adore anything made with fresh mozzarella; I cannot wait to make this for them, come Thanksgiving. Of course, I'll need to test the recipe -- thoroughly --before then! ;o)

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30 days ago gingerroot

Congrats on being a finalist, Liz!! Can't wait to sink my teeth into this beauty of a sandwich.

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about 1 month ago cookinginvictoria

Congrats on being selected as a finalist, mrslarkin! I love your take on mozzarella in carrozza with the tomato-red pepper jam. It looks and sounds delicious. Saved -- can't wait to try it!

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over 1 year ago Minnow in Hampton Roads

It was chilly and I thought this would warm my husband and I up - it definitely didn't disappoint! I think this was incredible and I can't believe I've never seen the recipe before. We'll have this very often! Thanks much.

Mrs._larkin_370

over 1 year ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Really glad you enjoyed this! Thanks for letting me know.

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over 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I plan to make the roasted red pepper jam this weekend . . . . I'm not a fan of peppers of any kind, but my eldest is very enthusiastic about them (and sun-dried tomatoes), so I'm sure he'll be crazy about this. He's also discovered the pleasures of crostini, and the boys have been encouraging me to make baguettes several times a week, so I can see this jam becoming a staple in our house, at least while they're home. Stay tuned. ;o)

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

AJ, hope your gang likes the jam. Keep me posted.

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

So glad you enjoyed the Carrozza, adashofbitters. And thank you so much for the very kind review. Henceforth, you shall be known as adashofsalt. (at least to me) ;-)

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over 4 years ago lastnightsdinner

Unfortunately, my dear husband tested this recipe while I was safely away in Boston at work, but I did get a chance to taste the leftover tomato jam on Monday, and I loved it. I smeared it on some lightly toasted country bread slices to which I added a fried egg and a bit of cheese for a delicious breakfast sandwich. Nice work, and I look forward to Mike making me the mozz in carrozza in total someday soon :)

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

LND, glad you liked the jam. Your breakfast sandwich sounds very yummy! I will be trying that soon, as I've got a lot left over. Might be good on bruschetta with some ricotta too.

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

In retrospect, the quantities for the jam make a lot for 2 sandwiches. So I recommend halving the recipe. Unless you really realllly like tomato jam, then knock yourself out.

Winnie100

over 4 years ago WinnieAb

Oh, wow...yum!

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks, Winnie!!

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over 4 years ago aargersi

Abbie is a trusted source on General Cooking.

How did I not look at this sooner? It looks wonderful. Perfect comfort food - and the jam is a great touch. Kind of like a grilled cheese french toast thing going on.

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Exactly! and thanks!

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over 4 years ago Jennifer Ann

This looks wonderful!

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thank you, Jennifer Ann!

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over 4 years ago dymnyno

Thanks...I was wondering! Beautiful sandwitch/carrozza!

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Sure, dymnyno! And thank you!

Bike2

over 4 years ago Sagegreen

This really looks very inviting!

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks, Sagegreen!!

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over 4 years ago Midge

Looks scrumptious!

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thank you, Midge!

Newliztoqueicon-2

over 4 years ago Lizthechef

Looks delicious and your photo is terrific! Ready to eat lunch all over again. Thumbs up!

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks, Liz!!