For the Carozza:

• 4 slices rustic bread (ciabatta or sourdough)
• 4 oz Buf Creamery mozzarella cheese, sliced
• 2 oz aged cheddar, grated
• 1/2 cup fresh Soli Organic sage
• 1/4 cup all-purpose flour
• 2 large eggs
• 1/2 cup breadcrumbs (preferably panko)
• Olive oil or butter, for frying
• Salt and pepper

For the Fig Jam:

• 1 cup dried figs, chopped
• 1/2 cup water
• 1 tbsp honey (optional)
• 1 tsp lemon juice

1. Make Fig Jam: In a saucepan, simmer chopped figs and water for 10-15 mins until soft. Stir in honey and lemon juice, then mash or blend to desired consistency.
2. Assemble Carozza: Layer Buf Creamery cheese and aged cheddar between two slices of bread. Season flour with salt and pepper. Set up a dredging station: flour → eggs → breadcrumbs.
3. Fry Carozza: Heat olive oil or butter in a skillet. Fry Soli Organic sage until crispy, then set aside. Fry the breaded sandwiches until golden brown, about 3-4 mins per side.
4. Serve: Drain on paper towels, top with crispy sage, and serve with fig jam on the side.