Melted Mozzarella sandwiches recipe
information
In Italy these sandwiches are called Mozzarella in carrozza (a small covered carriage).
Mozzarella cheese has outstanding melting qualities. If you can, buy an individually packed Mozzarella cheese from an Italian delicatessen; a single cheese will weigh about 100 g (4 oz).
It is important that the bread slices are exactly the same size so that they can be sealed neatly.
ingredients
8 large slices white bread
50 g (2 oz) butter, softened
freshly ground black pepper
Worcestershire sauce
100 g (4 oz) Mozzarella cheese
3 eggs, beaten
vegetable oil, for frying
parsley sprigs, to garnish
50 g (2 oz) butter, softened
freshly ground black pepper
Worcestershire sauce
100 g (4 oz) Mozzarella cheese
3 eggs, beaten
vegetable oil, for frying
parsley sprigs, to garnish
method
1. Spread the bread with the butter and cut off the crusts with a sharp knife. Season 4 of the bread slices with pepper and a few drops of Worcestershire sauce.
2. Cut the Mozzarella into thin slices and arrange them in a single layer on the seasoned bread, leaving a 5 mm (1/4 inch) margin all round the edge of the bread.
3. Top with the remaining 4 bread slices. Press the edges firmly together.
4. Put beaten eggs on a plate and dip in each sandwich to coat thoroughly all over. Make sure that the edges are well covered with egg so that they are sealed.
5. Heat the oven to 110C/225F/Gas 1/4. Pour enough oil into a large frying-pan to come to a depth of
5 mm (1/4 inch). Heat gently until a bread crust sizzles and turns golden brown when dropped into the oil.
6. Fry the sandwiches 2 at a time for 3-4 minutes on each side until golden brown.
7. Drain very thoroughly on absorbent paper. Keep warm in the oven while frying the remaining sandwiches. Serve at once, garnished with parsley sprigs.
2. Cut the Mozzarella into thin slices and arrange them in a single layer on the seasoned bread, leaving a 5 mm (1/4 inch) margin all round the edge of the bread.
3. Top with the remaining 4 bread slices. Press the edges firmly together.
4. Put beaten eggs on a plate and dip in each sandwich to coat thoroughly all over. Make sure that the edges are well covered with egg so that they are sealed.
5. Heat the oven to 110C/225F/Gas 1/4. Pour enough oil into a large frying-pan to come to a depth of
5 mm (1/4 inch). Heat gently until a bread crust sizzles and turns golden brown when dropped into the oil.
6. Fry the sandwiches 2 at a time for 3-4 minutes on each side until golden brown.
7. Drain very thoroughly on absorbent paper. Keep warm in the oven while frying the remaining sandwiches. Serve at once, garnished with parsley sprigs.
serving amount
serves 4
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
