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. - mrslarkin - mrslarkin
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... - adashofbitters - A&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
- In a mini-chopper, place tomatoes and process. Don’t puree it – small chunks are good. Remove to a small sauce pot.
- Place red pepper in mini-chopper and repeat. Add to the tomatoes.
- 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.
- 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
- Place sliced mozzarella on bread, making two sandwiches.
- In a shallow soup bowl or small casserole, beat the egg, cream and salt with a fork.
- 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.
- 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.
- Place a folded paper towel on a dish and briefly place sandwiches on it to absorb some of the grease.
- Sandwiches can be kept warm in a low oven for about 1/2 hour before serving.
- 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.
- Buon appetito!
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Pub Food
- This recipe was entered in the contest for Your Best One-Bite Party Snack
- This recipe was entered in the contest for Your Best Open House Dish
- This recipe was entered in the contest for Your Best Condiment
- This recipe was entered in the contest for Your Best Recipe Using Fresh Mozzarella