Mozzarella in Carrozza

Mozzarella in Carrozza

1/4 cup sun dried tomatoes

12 slices white bread

6 slices fresh mozzarella

16 large basil leaves

S&P

4 tbs flour

2 eggs, beaten

3 tbs olive oil

Bring small pot of water to a boil, pour boiling water over tomatoes and let plump for a few minutes.

While tomatoes are soaking, use a large round cookie cutter (or a small glass) to cut circles from the middle of each slice of bread.

On 6 of the circles, place 2 basil leaves and one slice mozzarella. Remove tomatoes from water and blot dry. If they aren't already julienned, slice them up a bit. Lay equal amounts of tomato on each sandwich. Sprinkle with s&p. Top each sandwich with the remaining bread.

Heat skillet over med-high heat with 2-3 tbl olive oil. Fill one dish with flour and another with the egg. Dust each sandwich (careful! Don't let them fall apart!) in the flour, then dip in egg wash. Place carefully in heated pan. Cook until golden brown and the cheese is melted. About 3 minutes per side.

Serve as appetizers by slicing each sandwich in half. Make sure to let them sit for about 5 minutes to cool down and to let the mozzarella get extra gooey.