Mozzarella in Carrozza


4 large anchovy fillets, mashed to a paste
1 1/2 teaspoons minced fresh oregano
1/4 teaspoon minced Calabrian chilies, or pinch of red pepper flakes
tablespoon extra-virgin olive oil
8 slices country-style bread, each 1/3 inch thick
1/3 pound whole-milk mozzarella cheese, thinly sliced
3 eggs
2 tablespoons milk


In a small bowl, stir the anchovy paste, oregano, chilies or pepper flakes, and olive oil. Spread one side of 4 bread slices with the anchovy mixture, dividing it evenly. Top with the mozzarella, dividing it evenly, then with the remaining bread slices.

In a shallow bowl, whisk together the eggs and milk.

Heat a large nonstick skillet or a griddle over moderate heat. When it is hot, lightly oil the griddle if it is not nonstick.

One at a time, dip the sandwiches in the egg bath, coating both sides. Set them in the skillet or on the griddle. Cook, turning once, until the bread is well browned on both sides and the cheese is molten, about 3 minutes per side. Cut in halves or quarters and serve immediately.

Course: Appetizer
Cuisine: Italian
Uploaded by: Kevin Smith
Added on: 2006-11-15 15:47:00