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

Directions

1. For the jam:
2. In a mini-chopper, place the tomatoes and process. Don’t purée them -- small chunks are good. Remove to a small sauce pot.
3. Place the red pepper in the mini-chopper and repeat. Add them to the tomatoes.
4. 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.
5. Pour into a sterilized 1-pint jar. Let cool, then store in refrigerator.

1. For the sandwiches:
2. Place the sliced mozzarella on 2 slices of bread, then top with the two remaining slices.
3. In a shallow soup bowl or small casserole, beat the egg, cream, and salt with a fork.
4. 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.
5. 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.
6. Place a folded paper towel on a dish and briefly place sandwiches on it to absorb some of the grease.
7. The sandwiches can be kept warm in a low oven for about half an hour before serving.
8. 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.
9. Buon appetito!