Mozzerella In Carozza


Their entire success rests on the quality of the main event, the mozzarella. Make sure to allow the individual sammies to soak up a good amount of the egg mixture so they really ooze richness.
Mozzerella In Carozza
• 2 pounds fresh mozzarella di bufala, cut into four 3 by 4-inch slices
• 8 slices American-style sandwich bread, crusts removed
• 4 eggs plus 3 yolks
• 1 cup whole milk
• 1 teaspoon chopped fresh thyme leaves
• 1 teaspoon kosher salt
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter

Top each of 4 slices of bread with a piece of mozzarella. Cover with the 4 remaining slices of bread to form sandwiches. Trim the bread to within 1/4 inch of the cheese and set aside.

In a wide, shallow bowl, whisk the eggs and the yolks together. Add the milk, thyme, and salt and mix until well blended. Dip the sandwiches into the egg mixture one by one to coat, and set aside.

In a 12- to 14-inch nonstick sauté pan, heat 1 tablespoon of the olive oil until smoking. Add 1 tablespoon of the butter and cook over medium-high heat until the sizzling subsides. Place 2 sandwiches in the pan and cook slowly until golden brown on the first side, about 2 minutes. Flip each sandwich and cook on the other side for 2 more minutes. Remove sandwiches and set aside in a warm oven. Repeat the process with the remaining oil, butter, and sandwiches. Serve immediately. Serves 4-8.