Sandwiches, Wraps & Panini
Panini Mozzarella en Carrozza
Prep Time: 15 min | Cook Time: 8 min | Servings: 4 | Calories: 587
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Prep Time
15 min
Cook Time
8 min
Servings
4
Calories
587
We’ve filled these panini with a unique and rustic combination of Sargento® Shredded Mozzarella - Fine Cut, anchovy paste, sun-dried tomatoes, basil with eggs and placed it all between two thick slices of country-style bread. Just cook on a skillet until golden brown and the cheese bubbles out of the sides.
Ingredients
- 2 Tbsp. butter, softened
- 8 large slices oval country-style bread
- 3 Tbsp. extra virgin olive oil, divided
- 4 large anchovy fillets, mashed to a paste or 2 tsp. anchovy paste
- 2 cloves garlic, minced
- Pinch of red pepper flakes
- 2 cups (8 oz.) Sargento® Shredded Mozzarella - Fine Cut
- 2 Tbsp. minced sun dried tomatoes
- 3 eggs
- 2 Tbsp. milk
Directions
- Butter one side of each slice of bread. In small skillet, heat 1/2 Tbsp. oil over medium heat until hot. Add anchovy paste and garlic; cook 1 minute. Turn off heat; stir in pepper flakes and another 1/2 tsp. oil. Spread mixture over unbuttered sides of bread. Mix cheese, sun dried tomatoes and basil. Sprinkle cheese mixture evenly over four slices bread; top with remaining bread slices, buttered sides up.
- In a pie plate, whisk together eggs and milk. Heat remaining 2 Tbsp. oil in large nonstick skillet over medium heat.
- Dip each sandwich into egg mixture; turning to coat both sides. Cook in skillet (in two batches in half of oil each time, if necessary) over medium heat until golden brown and cheese is melted, 3 to 4 minutes per side. Cut into bite-sized pieces.
