Sandwiches, Wraps & Panini

Panini Mozzarella en Carrozza

Prep Time: 15 min  |  Cook Time: 8 min  |  Servings: 4  |  Calories: 587
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Panini Mozzarella en Carrozza
Prep Time
15 min
Cook Time
8 min

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.

  • 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
  1. 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.
  2. In a pie plate, whisk together eggs and milk. Heat remaining 2 Tbsp. oil in large nonstick skillet over medium heat.
  3. 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.

Serving Size 4

Calories 587

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 34.10g 52%
Sat. Fat 12.30g 68%
Mono Unsat. Fat 13.60g
Poly Unsat. Fat 4.20g
Cholesterol 187mg 63%
Sodium 752mg 40%
Total Carbohydrate 45g 16%
Dietary Fiber 2g 12%
Sugars 0g
Protein 26g
Vitamin A 115RE
Vitamin C 1mg 2%
Calcium 524mg 44%
Iron 4mg 17%