Mozzarella In Carrozza With Sun-Dried Tomato And Roasted Red Pepper Jam

• For the jam:
• 1 cup sun-dried tomatoes, packed in oil and herbs, drained slightly
• 1 cup roasted red peppers, packed in water, drained slightly
• 2 tablespoons sherry vinegar
• 5 tablespoons granulated sugar
• 3 tablespoons strawberry jam
• 1 dash salt
• For the sandwiches:
• 4 slices bread (I like Wave Hill's small country boule)
• 4 slices fresh mozzarella, about 1/4-inch to 1/2-inch thick
• 1 large egg
• 1/3 cup cream or milk
• 1 pinch salt
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• Fresh basil

1. In a mini-chopper, place the tomatoes and process. Don't puree them -- small chunks are good. Remove to a small sauce pot.
2. Place the red pepper in the mini-chopper and repeat. Add them to the tomatoes.
3. Add the rest of the ingredients to the pot and bring to a boil. Reduce the heat to simmer the mixture and continue cooking for 10 to 15 minutes, stirring frequently, until thickened.
4. Pour into a sterilized 1-pint jar. Let cool, then store in refrigerator.
5. Place the sliced mozzarella on 2 slices of bread, then top with the two remaining slices.
6. In a shallow soup bowl or small casserole, beat the egg, cream, and salt with a fork.
7. Lay the sandwiches in the custard and press gently with a spatula. Carefully turn sandwiches, and repeat until most of the liquid is absorbed. If using less-dense bread, like white sandwich bread, reduce the soaking time.
8. In a medium nonstick skillet, melt the oil and butter over medium-low heat. Add the sandwiches and cook for about 5 minutes, or until the bottom sides are nicely golden. Carefully turn the sandwiches with a spatula and cook the other side for another 5 minutes, or until bottoms are nicely golden and the cheese is melty. Add a bit more butter if needed.
9. Place a folded paper towel on a dish and briefly place sandwiches on it to absorb some of the grease.
10. The sandwiches can be kept warm in a low oven for about half an hour before serving.
11. Serve the sandwiches hot. Place them on a warm serving plate and cut in half, or cut them into smaller pieces if serving as hors d'oeuvres. Place a couple spoonfuls of the jam on the side of the sandwich, or place the jam in a bowl for guests to serve themselves. Alternately, top each appetizer portion with a dollop of the jam. Sprinkle with basil, any way you like -- torn, ribbons, or whole.
12. Buon appetito!

tomatoes, red peppers, sherry vinegar, sugar, strawberry jam, salt, sandwiches, bread, mozzarella, egg, cream, salt, olive oil, unsalted butter, fresh basil

Taken from food52.com/recipes/5198-mozzarella-in-carrozza-with-sun-dried-tomato-and-roasted-red-pepper-jam (may not work)