 Sauce:
1 Cup Olive Oil
1 Cup Whole Peeled Garlic Cloves
2 Cups Cherry Tomatoes
1/4 Cup Capers
Fresh Basil
Add peeled garlic cloves to sauce pan. Pour olive oil over garlic cloves so that they are just barely submerged. Add more olive oil if needed. Heat over medium heat for 15-20 minutes or until garlic is translucent and soft (you may have to adjust heat so that olive doesn’t boil - it should lightly bubble). Add Cherry tomatoes and cook until they blister. Once they blister, push on tomatoes with wooden spoon to press the tomatoes. Add capers and basil. Cook on low heat for 20 minutes and then turn off. Let cool.
Fried Mozzarella:
Fresh Mozzarella
1 1/2 Cups Italian Breadcrumbs
3/4 Cup Grated Parmesan
1 Cup Flour
Salt
Pepper
1 Egg
Beat one egg and 1 Tb water in small bowl (set aside). Add flour, salt and pepper to a second bowl. Combine bread crumbs and grated parmasean cheese in a 3rd bowl.
Set each bowl side my side. Start with the flour bowl. Dip 6 slices of thick fresh mozzarella (one at a time) into the flour, then egg wash and then breadcrumb mixture. Make sure breadcrumb mixture coats all sides of the mozzarella.
Cooking Oil:
Canola Oil @ 385 degrees
Add crush Garlic (skin on)
Fresh Basil
Fill large pot with 8 cups of canola oil (corn and peanut oil work too!). Cover and bring to 385 degrees or frying temperature. Add crushed garlic and Basil (stand back when doing so as it will blister and splatter easily- it hurts if it gets you!)
**I use a large cast iron pot on my outdoor grill. Much easier!
Add breaded mozzarella and cook for 5-6 minutes or until golden brown.
 Hot Pickled Peppers:
1/2 Cup water
1/2 Cup apple cider vinegar
1/2 Tb salt
1/2 Tb sugar
1 Tb whole peppercorns
1 Red small sweet pepper (bell peppers are OK too)
1 Yellow small sweet pepper
1 Orange small sweet pepper
1 Habanero pepper
Slice peppers to form thin circles. Add sliced sweet peppers and habanero to large mason jar.
Bring water, vinegar to a boil in a small saucepan. Add sugar, salt and peppercorns. Stir until salt and sugar dissolve, then turn off heat. Let cool for 5 minutes and then pour over peppers in jar. Cover and refrigerate (lasts up to a week).
Sandwich Assembly
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