Mozzarella In Carrozza Fried Mozzarella Sandwiches Recipes

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:

• Divide half of the cheese equally among 6 bread slices. Top with the basil leaves then the remaining cheese. Cover with the remaining bread slices, pressing gently, to form 6 sandwiches.
• Whisk the eggs, salt and pepper in a large bowl until well blended and frothy. Place the flour in a medium bowl. Add enough oil to a heavy large frying pan to come 1/2-inch up the sides of the pan. Heat the oil over medium heat. Dredge the sandwiches in the flour to coat lightly, then dredge them in the egg mixture to coat completely and place in the hot oil. Cook until the cheese melts and the sandwiches are golden, about 3 minutes per side. Cut the sandwiches into triangles. Transfer the sandwiches to a platter and serve with the pesto.

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.