Grilled Mozzarella Sandwich: #63 of 1000 Sustainable Food Experiments

Mozzarella in carrozza is kind of like the Italian version of a grilled cheese sandwich, crossed with the French toast method of dipping the bread in egg before cooking it. We used leftover ciabatta bread in this recipe for a quick weekend lunch.

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($1.50 total)

3 thick slices of day-old homemade ciabatta bread – $0.10
3 thick slices of mozzarella – $0.83
1 egg – $0.29
1 tbsp milk – $0.02
1/4 cup flour – $0.04
2 tbsp olive oil – $0.20
Salt and pepper to taste

Directions

1. Cut up the mozzarella and bread so they fit together into nice little sandwiches. Lightly coat the sandwiches in flour. Beat the egg and milk in a bowl and dip each sandwich all over in the egg mixture.

2. In a large pan, heat the olive oil over medium-high heat. When it’s nice and hot, drop the sandwiches in. Cook for about 1-2 minutes on each surface (depending on how high your heat is), turning it around to brown on all sides.

3. Serve over top superfood salad or with your favorite salad or sandwich fixings. Your body and mind Remove from the pan onto a paper towel-lined plate, and enjoy while it’s hot. The bread will be crunchy and the cheese will be melty. 

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings:  1 = <4 servings
  • Cost per person (prices based on Trader Joe’s/Costco): 3 = <$5
  • Deliciousness: 2 = decent meal
  • Environmental impact: 2 = moderate impact
  • Nutritional value: 1 = eat rarely
  • TOTAL: 12/18

If you tried it, please let me know how it came out for you. Wishing you and your family a healthy, happy day!

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