Carrozza Caprese

Yields 4 sandwiches

Active time: 10 minutes

Total Time: 30 minutes

3 eggs, beaten

1 teaspoon kosher salt

1 teaspoon fresh cracked pepper

1 cup cheesy breadcrumbs, pp XX

8 slices white bread, like a pullman loaf, crusts removed

¼ cup basil aioli

1 pound fresh mozzarella, chilled and shredded

1 large heirloom tomato, thinly sliced

¼ cup extra virgin olive oil

In a shallow bowl, combine beaten eggs, salt and pepper.  Place the breadcrumbs in another shallow bowl.

Smear basil aioli on the top of four of the bread slices. Place ½ pound of the mozzarella on top of the aioli.  Add a few of the tomato slices on top of the cheese. Top with the 4 remaining slices and press down on each sandwich.

In a large skillet, heat the olive oil on medium heat until shimmering.  Dredge each sandwich, first in the beaten eggs and then the breadcrumbs, careful to cover both sides.

Place the sandwiches, one at a time into the oil and fry for 2 minutes per side.  Breadcrumbs will be golden and cheese will melt. Drain on paper towel lined dishes.  Serve immediately.