My "healthified" Mozzarella en Carrozza

My "healthified" Mozzarella en Carrozza ~ they were so good yesterday that Bob requested them again today :)


Recipe By : MomHarv614
Source: My "healthified" take of Buddy Valastro's recipe


Fresh mozzarella slices sandwiched between thinly sliced Italian bread, slathered with Sundried Tomato Spread*, dipped first in egg, then bread crumbs and "fried" on a hot griddle sprayed with cooking spray until melty and golden brown. Mmmmm Italian comfort food at it's best!!
Servings : 10


Ingredients:
1 pound of semi-firm fresh mozzarella, use smoked buffalo if you can find it ~ cut into 1/4 inch slices
1 loaf Italian bread, thinly sliced
1‑1/2 cups fine Master Breadcrumbs* (you can substitute regular Italian bread crumbs)
5 large eggs
1/2 cup sun dried tomato spread**
non-stick cooking spray or olive oil to drizzle ovr sandwiches before you "fry" them in the pan.


Directions:
1) Preheat oven to 375 degrees.
2) Spray griddle or large frying pan with non-stick spray and preheat to 375-400 (water will "dance" on pan when it's hot enough).
3) Set up dredging station ~ 1 bowl with beaten eggs & 1 bowl with bread crumbs.
4) Lay out 20 slices of bread ~ sometimes I trim the crust off sometimes I leave it ~(makes 10 sandwiches) and spread 1/2 teaspoon of sun-dried tomato spread on each piece.
4) Slice the mozzarella into 1/4 inch slices and layer them evenly on one of the sandwich halves. Cover with the other slice of bread.
5) Gently squish the sandwich together and dip it into the eggs and then into the bread crumbs ~ covering it well.
6) Set sandwich aside on a wire rack while you finish dipping the rest. Drizzle sandwiches with olive oil on both sides or sprat pan to keep them from sticking.
7) Place sandwiches on the hot griddle ~ cook as you would a grilled cheese. When the bottom slice of bread is golden brown & crisp. Flip & repeat process.
8) Put the sandwiches on a rack in the hot oven to keep them toasty warm while you finish making all 10.
9) Plate sandwiches or slice them in half and arrange on a serving platter ~ Enjoy!


 ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~

Buddy Valastro's Master Bread Crumb recipe

Ingredients:
1 pound loaf rustic Italian bread such as Pugliese
1 cup finely grated pecorino cheese
2 garlic cloves put through a garlic press
2 tablespoons dried Italian herbs
3 tablespoons dried parsley flakes
1/2 tablespoon fine sea salt


Preparation:
1. The day before you plan to make breadcrumbs: Slice the bread into ½ inch slices. Place slices on cake racks to dry overnight.
2. In batches, crumble or tear bread slices into the bowl of a food processor fitted with the steel blade. Pulse the bread multiple times until the crumbs are about the size of a dime.
3. Add the cheese, garlic, herbs and salt and continue to pulse until the breadcrumbs become fine. Store what you are not using in the freezer or in your refrigerator for 3-4 days.


**My Sun-dried tomato Spread recipe can be found on my page or you can use your favorite recipe:)


Source(s): Recipe By : MomHarv614
Source: My "healthified" take of Buddy Valastro's recipe
Deborah Holton Harvey