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Grilled Mozzarella en Carrozza

With Smoky Marinara

Makes 4 sandwiches

Cook Time 30 Minutes

For the smoky marinara

  • 1 pound roma tomatoes, about six medium
  • Olive oil
  • Kosher salt, for seasoning
  • 6 cloves garlic
  • 1 cup fresh basil leaves
  • 1 teaspoon crushed red pepper flake
  • 1 pound low moisture, whole milk mozzarella, cut into thick slices
  • 8 slices thick white bread, crusts removed
  • 1 cup all-purpose flour
  • 3 large eggs, whisked
  • Kosher salt, for seasoning
  • 3/4 cup olive oil
  • 1/4 cup vegetable oil

Let’s make the smoky tomato sauce first by cranking on the Ninja Woodfire Outdoor Grill to roast at 425 degrees F. Slice the romas in half and remove the stem and seedy pulp. Place the romas on a quarter sheet pan and drizzle with olive oil and season with kosher salt. Tuck a garlic clove in 5 to 6 of the romas and roast them for 10 to 12 minutes or until they are super tender. After roasting, move the tomatoes to the Ninja TWISTi Blender Duo and add a handful of fresh basil. Blend, taste and add more salt as needed.

 

For the sandwiches, slice the mozzarella into 1/4 inch thick steaks then use those steaks to measure and trim two bread slices to roughly the same shape as the cheese for each sandwich. Pour the flour into a medium bowl and season with a pinch of salt. Whisk the eggs together in another medium bowl and season with a pinch of salt. Dredge the bread slice in flour first. Then coat the cheese in the egg mixture. Sandwich each eggy slice of cheese with two slices of bread – the flour and egg will make a sort of glue to hold the sandwich together.

 

Heat the oils in a large skillet over medium high heat. Dip each sandwich in the egg mixture just before adding to the hot oil. Cook the each sandwich until golden, about 4 minutes per side. Drain the sandwiches on paper towels and repeat as needed. Sprinkle the sandwiches with a little salt after frying and serve with the smoky mozzarella.
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Grilled Mozzarella en Carrozza With Smoky Marinara

Author Mark & Fey
Print Pin
Keyword Italian, Ninja
Cook Time 30 minutes

Ingredients

For the smoky marinara

  • 1 pound roma tomatoes about six medium
  • Olive oil
  • Kosher salt for seasoning
  • 6 cloves garlic
  • 1 cup fresh basil leaves
  • 1 teaspoon crushed red pepper flake
  • 1 pound low moisture whole milk mozzarella, cut into thick slices
  • 8 slices thick white bread crusts removed
  • 1 cup all-purpose flour
  • 3 large eggs whisked
  • Kosher salt for seasoning
  • 3/4 cup olive oil
  • 1/4 cup vegetable oil

Instructions

  • Let’s make the smoky tomato sauce first by cranking on the Ninja Woodfire Outdoor Grill to roast at 425 degrees F. Slice the romas in half and remove the stem and seedy pulp. Place the romas on a quarter sheet pan and drizzle with olive oil and season with kosher salt. Tuck a garlic clove in 5 to 6 of the romas and roast them for 10 to 12 minutes or until they are super tender. After roasting, move the tomatoes to the Ninja TWISTi Blender Duo and add a handful of fresh basil. Blend, taste and add more salt as needed.
  • For the sandwiches, slice the mozzarella into 1/4 inch thick steaks then use those steaks to measure and trim two bread slices to roughly the same shape as the cheese for each sandwich. Pour the flour into a medium bowl and season with a pinch of salt. Whisk the eggs together in another medium bowl and season with a pinch of salt. Dredge the bread slice in flour first. Then coat the cheese in the egg mixture. Sandwich each eggy slice of cheese with two slices of bread – the flour and egg will make a sort of glue to hold the sandwich together.
  • Heat the oils in a large skillet over medium high heat. Dip each sandwich in the egg mixture just before adding to the hot oil. Cook the each sandwich until golden, about 4 minutes per side. Drain the sandwiches on paper towels and repeat as needed. Sprinkle the sandwiches with a little salt after frying and serve with the smoky mozzarella.

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