Mozzarella en Carrozza with Green Olive Tapenade
Ingredients
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½ cup green olives
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¼ cup parsley leaves
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1 tablespoon capers
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1 tablespoon extra-virgin olive oil
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1 lemon
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1 cup bread crumbs
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8 slices sandwich bread
Tools
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2 June Air Baskets
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whisk
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measuring cups
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measuring spoons
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chopping board
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knife
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June Pan
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food processor
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zester
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foil
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2 medium bowls
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June Oven
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Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 350°F on the Bake cook mode using the button below.
June Oven
Start the tapenade
Combine the olives, parsley, capers and oil in the base of a food processor fitted with the blade attachment.
½ cup green olives
¼ cup parsley leaves
1 tablespoon capers
1 tablespoon extra-virgin olive oil
food processor
measuring spoons
measuring cups
Finish the tapenade
Zest the lemon directly into the food processor. Pulse until the ingredients are finely chopped and well-mixed, about 10 pulses. Set the tapenade aside.
zester
1 lemon
Spread the bread crumbs on the June Pan
Spread the bread crumbs in an even layer on a June Pan.
1 cup bread crumbs
June Pan
Bake the bread crumbs
Place the June Pan on the middle shelf of the June Oven. Toast the bread crumbs until they are light brown. June will notify you when the bread crumbs are ready.
Adjust the June Oven cook modes
Remove the bread crumbs from the June Oven and cool completely. Carefully remove the hot shelf from the June Oven. Slide a June Air Basket lined with foil into the bottom position. Preheat the June Oven to 350°F on the Air Fry cook mode using the button below.
June Air Basket
foil
Make the sandwiches
Cut the crusts from each bread slice. Spread about 1 tablespoon of the tapenade on each bread slice. Sprinkle ¼ cup mozzarella evenly over the tapenade of 4 of the bread slices.
chopping board
knife
8 slices sandwich bread
1 cup shredded mozzarella
Close the sandwiches
Take the bread slices without cheese and place them tapenade-side down on the the bread slices with cheese, making 4 sandwiches.
Prepare the coatings
Crack the two eggs in a medium bowl. Add the heavy cream, Parmesan and salt and whisk well to combine. Pour the cooled toasted bread crumbs in a second medium bowl.
2 medium bowls
whisk
2 large eggs
¼ cup heavy whipping cream
3 tablespoons grated Parmesan
1 teaspoon salt
Dip the sandwiches
Carefully dip one sandwich into the egg mixture, rolling it gently to coat it completely before letting the excess egg drip back into the bowl. Dip the sandwich into the bowl of bread crumbs and roll it around gently to coat. Shake excess bread crumbs back into the bowl. Place the coated sandwich on a June Air Basket set over a June Pan to catch any crumbs. Repeat with the remaining three sandwiches.
June Air Basket
Spray the sandwiches
Spray the breaded sandwiches all over with nonstick cooking spray, flipping them on the June Air Basket to spray both sides. The oil will help brown the sandwiches.
nonstick cooking spray
Air fry the sandwiches
Slide the June Air Basket into the top shelf position with a foil-lined June Air Basket in the bottom position. Air fry the sandwiches for 12 minutes, until the coating is golden brown and the mozzarella has melted. June will notify you when the sandwiches are ready. If desired, follow on-screen instructions to continue cooking.
Serve the sandwiches
Remove the sandwiches from the June Oven and allow them to cool slightly before slicing as desired and serving warm.
