Mozzarella in Carrozza with Sundried Tomato and Roasted Red Pepper Jam

By • June 18, 2010 • 22 Comments

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Author Notes: My mom made mozzarella in carrozza for us as a snack all the time. Hers tastes better, but here’s my version anyway. I don’t like super egg-y custards, so I use 1 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 Cristo’s with strawberry preserves. FYI, “in carrozza” means “in a carriage” in Italian, in case you were wondering. - mrslarkinmrslarkin

Food52 Review: This is exactly the kind of sandwich I love to eat but usually trick other people into making. Hard to see why I should be so lazy; it’s easy and delicious! The tangy jam nicely complements the oozy, creamy cheese. I took to heart mrslarkin's comment that the full recipe of jam is too much for two sandwiches, so I halved it, per her suggestion. I added a pinch of kosher salt to the jam to balance the sweetness -- that's not a criticism as much as it is a personal preference, so take my comment with, well, you know... - adashofbittersA&M

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

For the jam

  • 1 cup sundried tomatoes, packed in oil and herbs, drained slightly
  • 1 cup roasted red pepper, packed in water, drained slightly
  • 2 tablespoons sherry vinegar
  • 5 tablespoons granulated sugar
  • 3 tablespoons strawberry jam
  • a dash of salt
  1. In a mini-chopper, place tomatoes and process. Don’t puree it – small chunks are good. Remove to a small sauce pot.
  2. Place red pepper in mini-chopper and repeat. Add to the tomatoes.
  3. Add the rest of the ingredients to the pot and bring to a boil. Reduce heat to simmer 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 ¼” to ½” thick
  • 1 large egg
  • 1/3 cup cream or milk
  • pinch of salt
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • fresh basil
  1. Place sliced mozzarella on bread, making two sandwiches.
  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 soaking time.
  4. In a medium non-stick skillet, melt oil and butter over medium-low heat. Add sandwiches and cook for about 5 minutes, or until bottom side is nicely golden. Carefully turn sandwiches with a spatula and cook other side for another 5 minutes, or until bottom is nicely golden and 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. Sandwiches can be kept warm in a low oven for about 1/2 hour before serving.
  7. Serve hot. Place sandwich on warm serving plate and cut in half, or smaller pieces if serving as hors d’oeuvres. Place 2 spoonfuls of the jam on the side of the sandwich, or place 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 (22)

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

Comments (22) Questions (0)

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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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about 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

about 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

about 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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about 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

about 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

about 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

about 4 years ago WinnieAb

Oh, wow...yum!

Mrs._larkin_370

about 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks, Winnie!!

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about 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

about 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Exactly! and thanks!

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about 4 years ago Jennifer Ann

This looks wonderful!

Mrs._larkin_370

about 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thank you, Jennifer Ann!

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about 4 years ago dymnyno

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

Mrs._larkin_370

about 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Sure, dymnyno! And thank you!

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about 4 years ago Sagegreen

This really looks very inviting!

Mrs._larkin_370

about 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks, Sagegreen!!

Summer_2010_1048

about 4 years ago Midge

Looks scrumptious!

Mrs._larkin_370

about 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thank you, Midge!

Newliztoqueicon-2

about 4 years ago Lizthechef

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

Mrs._larkin_370

about 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks, Liz!!