Best described as Southern Italian Soul Food; a classic and culturally authentic Grilled Cheese – Mozzarella en Carozza is a luscious gluten free transformation! The new bold flavor of the classic Mozzarella en Carozza is a divine example of Culinary Cultural Evolution – a gluten free approach to an old world recipe.
My favorite Uncle, Gene Conforti, taught me this recipe. As a child (and an adult), I would beg him to make this for me. The begging often went on and on, until he would inevitably give in. I had given up on this dish years ago, since the primary ingredient is bread. Now the existence of tasty gluten free breads has changed all of this. No matter which bread you choose to use, gluten or gluten free, it must be hearty. This is not a dish for wonder bread.
The key to this tempting grilled cheese is possible using only the finest quality Mozzarella cheese and artisan gluten free crunchy roll or baguette. This recipe was traditionally made using gluten containing day old crunchy artisan bread. One must use a fresh, or freshly thawed, gluten free artisan bread with a flavorful thick crust. The stiffness of the crust bathed in egg creates an enticingly crunchy outer coating concealing a moist and succulent interior. The bread and cheese marry creating a carriage for a rich and decadent center. At the core, a soft molten layer of sumptuous melted Fresh Mozzarell!
3 ounces Mozzarella
1 Egg
1 tablespoon Extra Virgin Olive Oil
1 gourmet or artisan Gluten Free Roll
Beat an egg in a bowl large enough to accommodate both halves of the roll, place aside. Slice the roll, place aside. (Pictured is Against The Grain Gourmet Gluten Free ‘Original Flavor’ Roll.) Roughly slice 3 ounces of Mozzarella cheese. Place generous pieces of cheese inside the crevices of the bread.
Place the both halves of the roll, crust side down, in the beaten egg to soak.
Warm a heavy bottomed fry pan on medium heat. Add two teaspoons of olive oil, allow the oil to heat up for a few moments. Place one half of the roll, egg bathed side down, in the hot oil.
Assemble the sandwich: In addition to the previously lodged cheese in the internal structure of the bread; Place a generous layer of cheese in the center. Retrieve the final soaking half and place it atop the cheese, egg bathed crust facing up.
Cook like this on medium for 2 minutes, watch temperature closely – do not allow oil to smoke. Lower the heat to low. Place a lid on pan keeping it slightly ajar, and cook for another 4 minutes.
Flip the sandwich and use the back of the spatula to gently press the sandwich down. Place the lid back on the fry pan, slightly ajar. Cook for 6 minutes. About a minute or so before it is done, you will hear the sounds of moisture escaping the cheese, meeting the hostility of the hot oil. A sound which ironically beckons a salivary response..
Once fully cooked, the bread will have practically sealed itself in the light coating of egg. Remove to paper towel, allow it to set until it becomes comfortable to touch. Transfer to a plate, slice in half and enjoy!
“Mozzarella en Carrozza” by Liz Conforti, Forget What You Know About Wheat(c) 2014
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