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Artichoke, Pesto and Provolone in Carozza

Italian-style melted cheese sandwich filled with artichoke, pesto and provolone cheese.
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Servings: 1
Ingredients Method

Ingredients
  

  • 2 slices sandwich bread, around 1.5cm thick
  • 60 ml basil pesto (store bought or homemade)
  • 100 g canned/jarred artichoke hearts, drained and sliced
  • salt
  • freshly ground black pepper
  • 100 g provolone cheese, sliced
  • 2 eggs
  • 2 tbsp milk
  • ΒΌ tsp cayenne pepper
  • 2 tbsp olive oil
  • 1 tbsp butter

Method
 

  1. Cut the crusts off the bread and spread one with basil pesto and top with artichokes. Season with salt and pepper.
  2. Top with provolone cheese and the remaining slice of bread. Cut in half.
  3. Crack the eggs into a bowl and add the milk, cayenne pepper and 1 tsp salt. Whisk to combine.
  4. Heat a non-stick frypan on medium heat and add the olive oil and the butter. Heat until butter is sizzling. Dip the sandwich in the egg mixture to thoroughly coat. Fry on one side until golden, about 2 minutes, then carefully flip over and cook the other side for another 2 minutes.