by mrslarkin
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my 138 recipes »
A&M's Testing Notes:
Expand Collapsemrslarkin's Notes:
Expand1 cup sundried tomatoes, packed in oil and herbs, drained slightly Ask a question about this ingredient
1 cup roasted red pepper, packed in water, drained slightly Ask a question about this ingredient
2 tablespoons sherry vinegar Ask a question about this ingredient
5 tablespoons granulated sugar Ask a question about this ingredient
3 tablespoons strawberry jam Ask a question about this ingredient
a dash of salt Ask a question about this ingredient
In a mini-chopper, place tomatoes and process. Don’t puree it – small chunks are good. Remove to a small sauce pot.
Ask a question about this stepPlace red pepper in mini-chopper and repeat. Add to the tomatoes.
Ask a question about this stepAdd the rest of the ingredients to the pot and bring to a boil. Reduce heat to simmer and continue cooking for 10 to 15 minutes, stirring frequently, until thickened.
Ask a question about this stepPour into a sterilized 1-pint jar. Let cool, then store in refrigerator.
Ask a question about this step4 slices bread (I like Wave Hill’s small country boule) Ask a question about this ingredient
4 slices fresh mozzarella, about ¼” to ½” thick Ask a question about this ingredient
1 large egg Ask a question about this ingredient
1/3 cup cream or milk Ask a question about this ingredient
pinch of salt Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
1 tablespoon unsalted butter Ask a question about this ingredient
Place sliced mozzarella on bread, making two sandwiches.
Ask a question about this stepIn a shallow soup bowl or small casserole, beat the egg, cream and salt with a fork.
Ask a question about this stepLay the sandwiches in the custard and press gently with a spatula. Carefully turn sandwiches, and repeat until most of the liquid is absorbed. If using less dense bread, like white sandwich bread, reduce soaking time.
Ask a question about this stepIn a medium non-stick skillet, melt oil and butter over medium-low heat. Add sandwiches and cook for about 5 minutes, or until bottom side is nicely golden. Carefully turn sandwiches with a spatula and cook other side for another 5 minutes, or until bottom is nicely golden and cheese is melty. Add a bit more butter if needed.
Ask a question about this stepPlace a folded paper towel on a dish and briefly place sandwiches on it to absorb some of the grease.
Ask a question about this stepSandwiches can be kept warm in a low oven for about 1/2 hour before serving.
Ask a question about this stepServe hot. Place sandwich on warm serving plate and cut in half, or smaller pieces if serving as hors d’oeuvres. Place 2 spoonfuls of the jam on the side of the sandwich, or place jam in a bowl for guests to serve themselves. Alternately, top each appetizer portion with a dollop of the jam. Sprinkle with basil, any way you like - torn, ribbons or whole.
Ask a question about this stepBuon appetito!
Ask a question about this stepSo glad you enjoyed the Carrozza, adashofbitters. And thank you so much for the very kind review. Henceforth, you shall be known as adashofsalt. (at least to me) ;-)
Unfortunately, my dear husband tested this recipe while I was safely away in Boston at work, but I did get a chance to taste the leftover tomato jam on Monday, and I loved it. I smeared it on some lightly toasted country bread slices to which I added a fried egg and a bit of cheese for a delicious breakfast sandwich. Nice work, and I look forward to Mike making me the mozz in carrozza in total someday soon :)
LND, glad you liked the jam. Your breakfast sandwich sounds very yummy! I will be trying that soon, as I've got a lot left over. Might be good on bruschetta with some ricotta too.
In retrospect, the quantities for the jam make a lot for 2 sandwiches. So I recommend halving the recipe. Unless you really realllly like tomato jam, then knock yourself out.
How did I not look at this sooner? It looks wonderful. Perfect comfort food - and the jam is a great touch. Kind of like a grilled cheese french toast thing going on.
This looks wonderful!
Looks delicious and your photo is terrific! Ready to eat lunch all over again. Thumbs up!
I plan to make the roasted red pepper jam this weekend . . . . I'm not a fan of peppers of any kind, but my eldest is very enthusiastic about them (and sun-dried tomatoes), so I'm sure he'll be crazy about this. He's also discovered the pleasures of crostini, and the boys have been encouraging me to make baguettes several times a week, so I can see this jam becoming a staple in our house, at least while they're home. Stay tuned. ;o)