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Ingredients

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Romesco Aioli

Assembly

  • Cheese, Mozzarella 300.0 g
  • Salami, spicy, sliced 400.0 g
  • Gherkins, sliced 150.0 g
  • Red Peppers, roasted, cut into strips 200.0 g
  • Ciabatta, enough for 10 sandwiches 20.0 slices

The carrozza is an overlooked classic from Campania, also popular in New York, a deep-fried, mozzarella-filled twist on the grilled cheese sandwich. This elevated version combines mature cheddar complemented by sweet red peppers, grassy origanum, and rich, spiced chorizo. Pickled cucumbers add a bright, balancing contrast. The bread carries a Spanish influence through a romesco-inspired aioli made with sweet peppers, nutty almonds, pungent garlic, smoky paprika, and a touch of acidity. It’s coated in a crumb mixture before deep-frying, ensuring maximum crunch with every bite.

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Preparation

  1. Romesco Aioli

    1. Pre-heat oven to 200 °C. Rub all the red peppers with olive oil and place in the oven for 30-40 min. Once cooked remove and place peppers in a bowl and cover with clingwrap to steam. 
    2. Allow peppers to stay in the bowl until cool. Once cool deseed the peppers. 
    3. Blend roasted red pepper, almonds, garlic, vinegar, sugar and Robertsons Smoked Paprika and Robertsons Origanum into a paste.
  2. Assembly

    1. Fold into Hellmann’s Original Mayonnaise until smooth. 
    2. Spread Romesco Aioli on each bread slice. Layer mozzarella cheese, spicy salami, roasted red pepper, and gherkins. Close with a second bread slice. 
    3. Spread Hellmann’s Tangy Mayonnaise on both sides of the bread before toasting until crisp.
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