Mozzarella en Carozza w/ Tomato Rocket Sauce
  • ⅓ C. Olive Oil, divided
  • 1 large onion, minced
  • 1 t. Coarse Salt
  • Dash White Pepper
  • 3 Garlic Cloves, minced
  • 6 Tomatoes, diced
  • 3 oz. Fresh Arugula
  • 16 slices Bread
  • 8 oz. Fresh Mozzarella(1 ball), cut into 8 round slices
  • 4 Eggs
  • ¼ C. Milk
  • ½ t. Salt
  • 7 oz. Italian Seasoned Breadcrumbs
  • Oil, for frying
  1. For the sauce: Add 2 T. Of the olive oil to a medium saucepan. Bring to medium/high heat. Add the minced onion, 1 t. salt, and white pepper to the pan. Saute the onion for 3-4 minutes. Add the garlic and saute for another 30 seconds. Add the tomatoes to the pan and simmer for 20 minutes on medium heat, stirring occasionally. Add the remaining olive oil(about ¼ C.) to the sauce and simmer for another minute or two, stirring well to incorporate the oil. At this point the tomatoes should have given up all of their juice and the sauce should be quite thick.
  2. Add the arugula to the sauce and toss through until the arugula is just wilted. Check seasonings and add salt if needed.
  3. For the sandwiches:
  4. Place the breadcrumbs in a bowl. Set aside.
  5. In another bowl, beat together well the eggs, milk, and ½ t. salt. Set aside.
  6. Using a circular cutter almost as large as your bread slices, cut circles out of each slice of bread. Save the scraps to use for breadcrumbs at another time. You can leave the bread in a square shape, if you like, just cut off the crusts.
  7. Lay out two circles of bread on your work surface. Place one slice of mozzarella in the middle of one of the bread rounds. Place the other bread round on top of the cheese and press both slices of bread together. Using the tines of a fork, seal the edges of the bread together by pressing them firmly into the bread, all the way around. Repeat this with the remaining bread.
  8. Fill a frying pan with ½" of canola or vegetable oil and bring to medium/high heat.
  9. Dip one sandwich into the egg mixture and coat on both sides. Tap off the excess mixture and then place in the bowl of breadcrumbs. Pat the breadcrumbs into the sandwich, coating both sides. Carefully place the breaded sandwich in the hot oil and fry on both sides, until golden brown. Watch the oil closely and adjust the heat to keep from burning. Repeat with the remaining sandwiches. Serve immediately with the tomato rocket sauce.
Recipe by The Kitchen McCabe at