fried caprese sandwich + antonia carluccio

fried caprese sandwich + antonia carluccio

CS 1 800 fried caprese sandwich + antonia carluccio

{10th wedding anniversary}
The other day was our 10th wedding anniversary (I am still in disbelief that we have made it so far icon smile fried caprese sandwich + antonia carluccio ). Rick was not at home for our anniversary this year (he was on a golf trip!!) but he did leave a beautiful card and a gift for me. The gift was Antonia Carluccio’s latest recipe book, The Collection. A beautiful book and thoughtful gift.

{mozzarella in carrozza}
Paging through this book I found an interesting dish … Mozzarella in Carrozza or Fried Mozzarella Sandwich. Antonia served it with tomato sauce. I decided to make my own warm tomatoes on the vine and to add basil – so it became became a fried caprese sandwich. I also added a bit of butter to my olive oil when frying. To be frank it was as the Italians would say … bellissimo!!

{antonia carluccio}
“Originally from Naples and generally from Campania, this dish has spread all over Italy and is to be found mostly in bars as a lunchtime snack, It is delicious when freshly made and still crisp”. – Antonia Carluccio, The Collection

CS 4 800 fried caprese sandwich + antonia carluccio

CS 2 800 fried caprese sandwich + antonia carluccio

CS 3 800 fried caprese sandwich + antonia carluccio


fried caprese sandwich + antonia carluccio
Prep time
Cook time
Total time
Serves: 2
  • 150g baby tomatoes, on the vine
  • 1Tbsp olive oil
  • 4 slices of bread
  • 2 thick slices of mozzarella cheese (I did not use buffalo mozzarella because I find it a little too wet for this kind of dish)
  • handful of fresh basil leaves
  • salt
  • 100 ml milk
  • plain flour, for dusting
  • 2 eggs, beaten
  • 1 Tbsp olive oil
  • 1 Tbsp butter
  1. Add the 1Tbsp of olive oil to a pan and slowly fry the tomatoes on the vine for about 10 minutes. Turn them around half way. When done, set aside.
  2. Place a piece of mozzarella, a basil leaf or two and a large pinch of salt between two slices of bread.
  3. Dip the sandwich firstly in the milk (do not let it soak – just dip the bread), then dip in flour and lastly into the egg.
  4. Heat the olive oil and the butter over medium heat and fry the sandwich on both sides till golden brown. This takes about 8 minutes.
  5. Serve hot with the tomatoes and some fresh basil.

4 Responses »

  1. OOOhhh my giddyness. I love anything Caprese, and this would make an awesome Sunday brunch, sure even the man would try this lol… Yummjy, def trying this one, thanks so much… :-o

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