halfbakedharvest4.4
Mini Mozzarella in Carrozza with Pomegranate Honey
Mozzarella stuffed inside soft brioche bread, crusted in breadcrumbs and pan-fried until the cheese is melty and the bread is golden. Finish each sandwich with a drizzle of sweet honey and a pinch of sea salt for a truly mouth watering experience. Try cutting these into mini triangles and serve with pomegranates for the ultimate holiday appetizer that's festive and delicious.
👥 8 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●baking sheet
- ●bowl
- ●cutting board
- ●oven
📝 Preparation Steps
1
1. Preheat the oven to 250 degrees F. Place a cooling rack inside a baking sheet. 2. Place the bread slices on a cutting board. Evenly layer the mozzarella and havarti cheese. Add the top piece of bread to make a sandwich.3. Add the eggs to a shallow bowl. Add the Panko and parmesan to a separate shallow bowl. Working in a line dredge both sides of the sandwich through the eggs and then through the Panko, coating all sides of the sandwich. 3. Heat a few tablespoons olive oil in a large skillet set over medium high heat. When the oil shimmers, place one sandwich at a time in the skillet and cook for ⏱️ 2-3 minutes, carefully flip and cook another ⏱️ 3-4 minutes, until the cheese is melted and the crust is golden. Remove and place on the prepared baking sheet. Repeat with the remaining sandwiches, keeping them warm in the oven as you work. The sandwiches can be kept in the oven for up to ⏱️ 30 minutes. 4. Mix together the honey and pomegranates.5. To serve, slice each sandwich into 4 pieces. Drizzle or dip into the pomegranate honey sauce. Serve with thyme and flaky salt.
havarti cheese, shredded4 ounceseggs, beaten3fresh thyme, for servingflaky salt
Nutrition Facts
calories
874 kcal
serving Size
1 serving
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