Mozzarella in carrozza


  • 8 slices close–textured white bread, cut 1 cm thick, about 325 g in total
  • 170 g mozzarella, grated
  • ½ cup (75 g) sun–dried tomatoes packed in oil, well drained and roughly chopped
  • 16 large fresh basil leaves
  • 150 ml low–fat milk
  • 2 large eggs, beaten
  • 1 tablespoon extra virgin olive oil
  • Tomato and orange salad
  • 2 oranges
  • 6 roma tomatoes, sliced
  • 1 teaspoon balsamic vinegar
  • 1 clove garlic, crushed
  • salt and pepper
  • ¼ cup (35 g) pitted black olives, halved


  1. First make the salad.
  2. Peel and slice the oranges, working over a bowl to catch all the juice.
  3. Arrange the tomatoes and orange slices, slightly overlapping, in a shallow dish.
  4. Add the vinegar, garlic, and salt and pepper to taste to the orange juice and whisk to mix.
  5. Sprinkle this dressing over the salad.
  6. Scatter over the olives.
  7. Set aside.
  8. Lay 4 of the slices of bread on a board or work surface.
  9. Divide the mozzarella evenly among the slices.
  10. Scatter the sun–dried tomatoes on the cheese, then arrange the basil leaves over the tomatoes.
  11. Place the remaining 4 slices of bread on top and press down firmly.
  12. Pour the milk into a shallow bowl.
  13. Add the eggs and season with salt and pepper to taste.
  14. Gently whisk together.
  15. Lay the sandwiches in the bowl, one at a time, and spoon the milk and egg mixture over so that the bread on both sides is evenly and thoroughly moistened.
  16. Lightly grease a cast–iron chargrill pan with 1½ teaspoons of the oil.
  17. Heat the pan over a moderate heat.
  18. Place 2 of the sandwiches in the pan and cook for 1–2 minutes on each side, turning carefully with 2 spatulas to hold the sandwiches together, until golden and crisp.
  19. Repeat with the other 2 sandwiches

Serves 4
Preparation: 15 minutes
Cooking: about 10 minutes


Source: Milk, Eggs and Cheese
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