Mozarella in Carrozza

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This easy-to-prepare sandwich is a classic Italian recipe, reminiscent of grilled cheese with its melting, gooey center and fried crispness. We use fresh mozzarella and Roma tomato slices, then serve with our Genovese basil pesto.

Ingredients:

• 1 1/2 pounds fresh mozzarella, thinly sliced
• 12 slices tight-knit Italian bread (avoid bread with holes)
• 6 slices Roma tomato
• 8 large eggs
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• DeLallo Extra Virgin Olive Oil
• 2 cups all-purpose flour
• 1 (6.5-ounce) jar DeLallo Pesto

Directions:

Divide half of mozzarella up evenly between 6 slices of bread. Top each with a slice of tomato, then the remaining mozzarella. Sandwich with other piece of bread, pressing lightly, to form 6 sandwiches. Using a round cookie-cutter, cut each sandwich into perfect circles, eliminating crusts.

In a large bowl, whisk eggs, salt and pepper until frothy. Place flour in a separate bowl. In a large saucepan, add 1/2 inch of extra virgin olive oil and place oven on medium heat.

Coat each sandwich with flour, then egg mixture. Once completely coated, place in hot oil. Fry until cheese is melted and sandwiches are golden, flipping to cook evenly, about 4 minutes per side.

Transfer sandwiches to a paper towel-lined plate.

Serve with pesto to dip, following the instructions on the jar for mixing with equal parts olive oil.

Serves 6 Printer-friendly version