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    Mozzarella, Pear and Walnut Carozza

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    Mozzarella, Pear and Walnut Carozza

    Carozza must be one of the best cheese toasties in the world! Here we've filled walnut bread with buffalo mozzarella, rocket leaves, pear pieces and walnut pesto, and then fried the sandwich with a weight on top to achieve the ultimate crispy exterior.

    • Preparation time: 10 minutes
    • Cooking time: 6 minutes to 10 minutes
    • Total time: 16 minutes to 20 minutes 20 minutes

    Serves: 2


    • ½ x 400g loaf Waitrose Walnut Bread
    • 2 tbsp Waitrose Walnut Pesto
    • 125g pack Garofalo Mozzarella
    • A small handful of rocket
    • ½ Waitrose Perfectly Ripe Pear, peeled, cored and sliced
    • 1 tsp olive oil


    1. Warm a large non-stick frying pan over a high heat.
    2. Using a bread knife, cut the bread horizontally into 4 slices. Shave off the 2 crusts if you wish (reserve them for making into great-tasting breadcrumbs). Spread the slices with the walnut pesto.
    3. Cut the mozzarella into about 8-10 even slices. Place half of the slices onto two of the pieces of bread, overlapping them slightly and making sure that there is a bread border of about 1 cm around the edge. Add the rocket and pear and finish with a layer of the remaining mozzarella. Top with the other slices of bread to enclose the filling completely, then press down.
    4. Add the oil to the pan and allow to heat up. Place the sandwiches into the pan (cook them one at a time if the pan isn’t big enough, using half of the oil each time) and then place a very heavy saucepan or frying pan on top, helping it balance initially if required. For an even crisper exterior, weigh the upper pan down with cans.
    5. Reduce the heat to medium and cook for 3-5 minutes, or until golden. Turn the sandwiches over and cover with the heavy pan again. Cook for a further 3-5 minutes and then remove. Cut into triangles and serve immediately with a tomato and red onion salad.

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    We've used a variety of different cheeses in our winter dishes, some containing animal rennet. To make these dishes truly vegetarian, substitute with vegetarian alternatives. For a blue, try Oxford Blue, Cropwell Bishop or Yorkshire Blue. For buffalo mozzarella, substitute Waitrose Grated Mild Mozzarella and for Parmigiano Reggiano, use Castelli Vegetarian Parmesan instead.


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