Mini Mozzarella in Carrozza with Pomegranate Honey
Mozzarella stuffed inside soft brioche bread, crusted in breadcrumbs and pan-fried until the cheese is melty and the bread is golden. Finish each sandwich with a drizzle of sweet honey and a pinch of sea salt for a truly mouth watering experience. Try cutting these into mini triangles and serve w...
Foto: Half Baked Harvest
Ingredients
- 8 slices soft brioche bread
- 8 ounces low moisture mozzarella, thinly sliced
- 4 ounces havarti cheese, shredded
- 3 eggs, beaten
- 2 cups Panko bread crumbs
- 1/2 cup grated parmesan cheese
- extra virgin olive oil, for frying
- 1/3 cup honey
- arils from 1 pomegranate
- fresh thyme, for serving
- flaky salt
Steps
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1. Preheat the oven to 250 degrees F. Place a cooling rack inside a baking sheet. 2. Place the bread slices on a cutting board. Evenly layer the mozzarella and havarti cheese. Add the top piece of bread to make a sandwich.3. Add the eggs to a shallow bowl. Add the Panko and parmesan to a separate shallow bowl. Working in a line dredge both sides of the sandwich through the eggs and then through the Panko, coating all sides of the sandwich. 3. Heat a few tablespoons olive oil in a large skillet set over medium high heat. When the oil shimmers, place one sandwich at a time in the skillet and cook for 2-3 minutes, carefully flip and cook another 3-4 minutes, until the cheese is melted and the crust is golden. Remove and place on the prepared baking sheet. Repeat with the remaining sandwiches, keeping them warm in the oven as you work. The sandwiches can be kept in the oven for up to 30 minutes. 4. Mix together the honey and pomegranates.5. To serve, slice each sandwich into 4 pieces. Drizzle or dip into the pomegranate honey sauce. Serve with thyme and flaky salt.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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