Grilled Cheese

Ingrédients

Ingredients

For the Mozzarella in Carrozza:

4 slices white bread

4 oz fresh mozzarella, sliced

½ cup all-purpose flour

Salt and black pepper, to taste

2 large eggs

1 cup breadcrumbs

2 tbsp chopped fresh parsley

Olive oil (for frying, not extra-virgin but a light cooking variety)

For the Spicy Tomato Sauce:

2 tbsp olive oil

2 cloves garlic, thinly sliced

½–1 tsp red pepper flakes (adjust to spice preference)

1 tbsp tomato paste

2 cups tomato passata (strained tomatoes)

2–3 fresh basil leaves, torn

¼ cup water (if needed, to thin sauce)

Salt and black pepper, to taste

Fresh basil leaves, for serving

Instructions

Instructions

1. Assemble the sandwiches:

Lay out the bread slices. Place mozzarella between two slices to form sandwiches (you’ll have 2 total).

Press the edges firmly together to help seal.

Trim off the ends/crusts so each sandwich is neat and squared.

2. Dredge:

Place flour in a shallow dish and season with salt and pepper.

In a second dish, beat the egg with a pinch of salt and pepper.

In a third dish, mix breadcrumbs with parsley.

Dredge each sandwich in flour, then dip in egg wash, then coat in breadcrumbs, pressing lightly so the crumbs adhere.

3. Fry:

Heat a generous layer of olive oil in a large skillet over medium heat.

Fry sandwiches until golden brown on both sides, about 2–3 minutes per side.

Transfer to a paper-towel lined plate to rest briefly.

4. Make the sauce:

In a saucepan, heat olive oil over medium heat.

Add the thinly sliced garlic and red pepper flakes, cooking until fragrant (about 1 minute).

Stir in tomato paste, cooking another minute.

Add passata, a splash of water if needed, and the torn basil leaves. Season with salt and pepper.

Simmer 10–15 minutes, stirring occasionally, until slightly thickened and fragrant.

5. Serve:

Slice the sandwiches into halves or quarters.

Serve warm with the spicy basil-tomato sauce on the side or spooned over/under.