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Carrozza Melt with Romescollaise
Carrozza Melt with Romescollaise – Recipe

The Carrozza is an overlooked comfort food classic from Campania; a deep-fried, mozzarella-filled twist on the grilled cheese sandwich. This elevated version combines mild, stretchy mozzarella with Spanish Manchego for a nutty, fresh depth, complemented by sweet red peppers, aromatic oregano and rich, spiced chorizo. This decadent melt features a Spanish influence with a romesco-inspired aioli made with sweet peppers, buttery almonds, pungent garlic and smoky paprika.

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Ingredients per serve

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What you need

The Carrozza is an overlooked comfort food classic from Campania; a deep-fried, mozzarella-filled twist on the grilled cheese sandwich. This elevated version combines mild, stretchy mozzarella with Spanish Manchego for a nutty, fresh depth, complemented by sweet red peppers, aromatic oregano and rich, spiced chorizo. This decadent melt features a Spanish influence with a romesco-inspired aioli made with sweet peppers, buttery almonds, pungent garlic and smoky paprika.

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Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Fried Carrozza melt sandwich

    • Spread Hellmann’s Real Mayonnaise on one side of half the bread slices. Layer evenly with mozzarella, Manchego, chorizo, cucumber, red capsicum and oregano. Close with a second slice of bread and lightly press.
    • Crumb the sandwich build in flour, egg and panko, then fry at 170°C until golden and cooked through.

  3. Romescollaise

    • Place the capsicum, almonds, sundried tomatoes, garlic, sherry vinegar, paprika and salt into a food processor. Blend until roughly combined. With the motor running, slowly drizzle in the olive oil and continue blending until smooth and well emulsified.
    • Pour Knorr Hollandaise Sauce in a saucepan, add the romesco sauce, and warm gently over low heat. Stir continuously until smooth and heated through and adjusted to your desired consistency. Transfer to a serving bowl.

  4. To serve

    • Cut Carrozza melt in half and serve hot with Romescollaise on the side.
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