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

June 18, 2010
5 Ratings
Photo by James Ransom
  • Makes about 2 cups jam and 2 sandwiches, or cut several small squares or triangles for appetizers
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

Test Kitchen Notes

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. —The Editors

What You'll Need
  • 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
  • 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. 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!

See what other Food52ers are saying.

  • Kira Fickenscher
    Kira Fickenscher
  • Kukla
  • dymnyno
  • fiveandspice
  • AntoniaJames

39 Reviews

NXL November 22, 2020
I don't have access to truly fresh mozzarella, so I might substitute a white cheddar next time. The jam is delicious, although I did not add the sugar. I didn't want to buy a jar of strawberry jam for this wall amount needed, so I used some jalapeno jam we had open. That little bite it added was great. Served this with potato soup and really enjoyed it!
Kira F. November 15, 2014
Delicious and so unique! I loved loved loved the jam. Minor changes - I only had the type of sundried tomatoes that are not packed in oil, and decreased sugar to 3 tbsp. Also don't have a mini-chopper so I just chopped by hand. Still turned out great and with plenty of sweetness, in case others were thinking of doing the same.

The wetness of the bread surprised me, as I haven't made french toast in a long time. Though maybe I did something wrong.
Heather November 1, 2014
oh my goodness. you have forever changed my grill cheese standards. thank you for this tremendous elevation. when I finished this sandwich, I declared it the best sandwich I've ever eaten. but it's really more; one of the more enjoyable meals, really. dipping is such a delight, especially with such a dip.
mrslarkin November 1, 2014
I'm so glad, Heather!!
Nan October 20, 2014
PS how long will the Red Pepper Jam last in fridge
mrslarkin October 20, 2014
Glad you liked the recipe, nll. The jam will keep in the fridge for at least a week or more.
Nan October 8, 2014
I just made this recipe and have to say very delicious especially the red pepper jam
Congratulations on your win!! Thanks for your recipe.
Kukla October 2, 2014
Congratulations on your win Liz! Great recipe and Beautiful too!
mrslarkin October 2, 2014
Thank you, Kukla!
Kmfood October 2, 2014
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.
mrslarkin October 2, 2014
That sounds delicious, Kmfood!!
dymnyno October 1, 2014
CONGRATULATIONS!!! on yet another of your prize winning, unique, delicious, mouthwatering creations.
mrslarkin October 2, 2014
Thanks so much, dymnyno!!
fiveandspice September 28, 2014
Yay Liz. YUMMMMMMMMM!!!!!!!
AntoniaJames September 25, 2014
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)
gingerroot September 25, 2014
Congrats on being a finalist, Liz!! Can't wait to sink my teeth into this beauty of a sandwich.
cookinginvictoria September 25, 2014
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!
Minnow I. April 28, 2013
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.
mrslarkin April 28, 2013
Really glad you enjoyed this! Thanks for letting me know.
AntoniaJames July 1, 2010
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)
mrslarkin July 2, 2010
AJ, hope your gang likes the jam. Keep me posted.
mrslarkin July 1, 2010
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) ;-)
lastnightsdinner July 1, 2010
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 :)
mrslarkin July 2, 2010
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.
mrslarkin June 27, 2010
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.
WinnieAb June 23, 2010
Oh, wow...yum!
mrslarkin June 23, 2010
Thanks, Winnie!!
aargersi June 23, 2010
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.
mrslarkin June 23, 2010
Exactly! and thanks!
Jennifer A. June 20, 2010
This looks wonderful!
mrslarkin June 20, 2010
Thank you, Jennifer Ann!
dymnyno June 19, 2010
Thanks...I was wondering! Beautiful sandwitch/carrozza!
mrslarkin June 19, 2010
Sure, dymnyno! And thank you!