Mozzarella En Carozza Sandwiches With Prosciutto And Peanut Butter Recipes

Steps:

• Cut the mozzarella into enough 1/4-inch thick slices to cover 2 slices of the bread. Reserve the remaining mozzarella for another use. Top the cheese with the remaining 2 slices of bread, to make 2 sandwiches, and press down to compact.
• In a bowl, whisk together the eggs, garlic, and parsley and season with salt and pepper. Put the bread crumbs on a plate.
• In a large skillet over medium-high heat, pour the in oil to a depth of 1/4-inch. When the oil is hot, dip each sandwich into the egg mixture, dredge in the bread crumbs, and fry, turning once, until crisp and the cheese has melted.
• Cut each sandwich in 1/2 and serve, while still hot, with the marinara sauce on the side for dipping.
• Heat the oil in a saucepan over medium-high heat. Add the garlic and cook, stirring, until fragrant. Add the tomatoes and sugar and season with salt and pepper, to taste. Bring to a boil, lower the heat, and simmer for 30 minutes.
• Remove the sauce from the heat and stir in the basil and parsley.

Steps:

• Beat together the eggs, milk and Parmigiano-Reggiano in a medium bowl until they are a homogenous mixture. Season with salt, to taste, and reserve.
• Divide the mozzarella between 4 slices of the Pullman loaf. Put the remaining slices of bread on top of the mozzarella and press to close.
• Preheat the oven to 300 degrees F.
• Add peanut oil to a large wide skillet until it is at least a 1/2-inch deep. Heat over medium-high heat to 350 degrees F.
• Dredge each sandwich in flour and shake off the excess. Dip each sandwich generously in the egg/and cheese mixture. Work in batches, do this process to each sandwich just before frying, it's not a good idea to flour and dip ahead of time. Secure each sandwich with toothpicks. Put the first sandwich in the hot oil. Remove the toothpicks to turn and insert the toothpicks in the second side. When each sandwich is nice and brown on both sides, remove it from the oil and blot it on paper towels. Put it on a sheet tray with a rack and keep warm in the preheated oven. Repeat this process with each of the sandwiches.
• Cut the sandwiches diagonally into quarters, arrange on a serving platter and serve with the sauce.
• In a small saute pan combine the olive oil, garlic and crushed red pepper. Cook over medium heat until the garlic is golden brown and very aromatic. Add the lemon juice and capers and shake to combine. Swirl in the butter and season with salt, to taste. Toss in the parsley and serve immediately.
• Cheeeeeeeeeeeeeeesey!

Steps:

• In a shallow bowl, beat the eggs, then beat in the garlic, season with salt and pepper and beat again to combine. In another shallow bowl, add the breadcrumbs, season with salt and pepper and stir to combine.
• Top 4 slices of white bread with a single mozzarella slice apiece, and trim the cheese as needed to avoid overhang. Top with the remaining 4 slices of white bread and press down gently.
• Dip both sides and all the edges of a sandwich in the egg to coat fully, followed by the bread crumbs. Place on a large plate and transfer to the refrigerator to firm up while you continue to work, then repeat with the other sandwiches.
• In a large skillet, heat 1/4-inch olive oil over medium heat. See if the oil is ready by dropping a few bread crumbs in; they should bubble gently. Working in batches as needed, fry each sandwich, turning once with a slotted spatula or a fork, until the outsides and edges are golden brown and the cheese has melted, 1 to 2 minutes per side. Drain on paper towels. Season with salt, halve diagonally, and serve.

Steps:

• Make the pesto butter: Combine butter, basil, garlic, Parmesan, and pine nuts in the bowl of a food processor fitted with the metal blade; process until blended. Set aside. Lay prosciutto slices flat on a piece of plastic wrap, and cover with another piece of plastic wrap. Place in freezer for 10 minutes.
• Remove prosciutto from freezer; use a 2 1/4-inch round cutter to cut into rounds. Slice mozzarella 1/8 inch thick, and cut into rounds. Cut bread using the same cutter, being sure to remove all the crust.
• Spread a thin layer of pesto butter on two bread rounds. Layer one round with a round each of mozzarella and prosciutto; top with other bread round. Repeat with remaining ingredients. Cover with damp paper towels until ready to serve.

Steps:

• Beat together the eggs, milk and Parmigiano-Reggiano in a medium bowl until they are a homogenous mixture.
• Season with salt, to taste, and reserve.
• Divide the mozzarella between 4 slices of the white bread.
• Put the remaining slices of bread on top of the mozzarella and press to close.
• Preheat the oven to 300 degrees F.
• Add peanut oil to a large wide skillet until it is at least a 1/2-inch deep. Heat over medium-high heat to 350 degrees F.
• Dredge each sandwich in flour and shake off the excess.
• Dip each sandwich generously in the egg/and cheese mixture.
• Work in batches, do this process to each sandwich just before frying, it's not a good idea to flour and dip ahead of time.
• Secure each sandwich with toothpicks.
• Put the first sandwich in the hot oil.
• Remove the toothpicks to turn and insert the toothpicks in the second side.
• When each sandwich is nice and brown on both sides, remove it from the oil and blot it on paper towels.
• Put it on a sheet tray with a rack and keep warm in the preheated oven. Repeat this process with each of the sandwiches.
• Cut the sandwiches diagonally into quarters, arrange on a serving platter and serve with the sauce.
• Sauce:.
• In a small saute pan combine the olive oil, garlic and crushed red pepper. Cook over medium heat until the garlic is golden brown and very aromatic. Add the lemon juice and capers and shake to combine.
• Swirl in the butter and season with salt, to taste. Toss in the parsley and serve immediately.

Steps:

• Preheat the oven to 200ºF.
• Place 6 slices of bread on a flat work surface, and arrange 1/2 of the mozzarella on the bread - trim and rearrange as necessary to cover each slice.
• Divide the basil and prosciutto over the cheese.
• Place the other 1/2 of the cheese over the prosciutto, arrange and trim as necessary again to cover.
• Top with remaining bread slices, then trim off and discard the bread crusts.
• In a shallow bowl combine the eggs and milk.
• In another bowl combine the bread crumbs, pine nuts and 1/8 tsp each of salt and pepper.
• Heat 1 1/2 Tbs of oil in a large skillet over high heat until hot.
• Dip sandwiches into the egg mixture, letting the excess drip off, then dip into the bread crumbs mixture. Coat the well.
• When the pan is hot, reduce heat to medium-low and add half of the sandwiches.
• Cook them about 3 min on each side or until they are nicely golden and the cheese has melted.
• Place them in the oven to stay warm and repeat with the remaining oil and sandwiches.
• Cut the sandwiches in half or quarters and serve warm.