Mozarella en Carozza, Valastro Style

from ButterYum
makes 4 sandwiches


  • 8 slices sandwich bread
  • 4 slices fresh mozzarella, about 1/4-inch thick
  • 4 tablespoons sun-dried tomato pesto
  • 4 large fresh basil leaves
  • 2 eggs, beaten
  • 1 - 1 1/2 cups Italian seasoned breadcrumbs
  • 1 cup olive oil
  • extra sun-dried tomato pesto for dipping (optional)


  1. Spread 1/2 tablespoon of sun-dried tomato pesto on each slice of bread. 
  2. Top 4 slices of bread with 4 slices of fresh mozzarella and a large basil leaf. 
  3. Top with remaining 4 slices of bread (tomato pesto should be on the inside of the sandwich); give each sandwich a little squish to keep them together as you dip them in beaten egg, followed by seasoned bread crumbs. 
  4. Shake off excess crumbs. 
  5. Fry sandwiches in olive oil over medium heat until golden brown on all sides, being careful not to let the oil overheat. 
  6. Serve with additional sun-dried tomato pesto for dipping.