Caprese—the classic Italian combo of mozzarella, tomato, and basil—goes on a date with mozzarella en carrozza, a pan-fried sandwich. Spoiler: They totally love each other. —Emma Laperruque
Test Kitchen Notes
This is one of our Big Little Recipes. Read more here: A 5-Ingredient Caprese Grilled Cheese That’s as Crispy as It Is Melty. —The Editors
- Prep time 10 minutes
- Cook time 5 minutes
- Makes 1 sandwich
thick slices, crusty, white, Italian-style bread
thick slices fresh mozzarella, plus more as needed (enough to create 1 layer)
thick slices juicy-red tomato, plus more as needed (enough to create 1 layer)
kosher salt, plus more to taste
big basil leaves, plus more as needed (enough to create 1 layer)
- Build the sandwich in this order: bread, mozzarella, tomato, big pinch of salt, basil, bread.
- Crack the egg in a wide, shallow bowl or rimmed plate (or even a pie pan) and beat with a fork until smooth.
- Set a preferably nonstick skillet over medium heat and add the olive oil. While that gets hot, carefully dip both sides of the sandwich in the egg. It will soak up most of the egg but not all.
- When the oil is shimmery, add the sandwich. It should sizzle. Cover the pan with a lid. (If this slightly squashes the sandwich, good! But no need to press down—that will come later.) Cook for about 3 minutes until the bottom is deeply browned. Remove the lid and use a spatula to flip. Use the spatula to press down on the sandwich—firmly to condense but not so harshly that the fillings squish out. Cook for another 2 or so minutes until the bottom is deeply browned.
- Remove to a plate, let cool for a moment, then slice in half on the diagonal.