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Alexandre Mazzia's Croc-Mazz toasted sandwich.

Croc-Mazz by Alexandre Mazzia

Discover the exclusive recipe for Croc Mazz, the 100% delicious and original sandwich designed by chef Alexandre Mazzia, which is easy to make at home.

17 May, 2024
Average: 4 (3 votes)

Type of dish

serves for


total time

1 HR 0 MIN


Bread with cereals
8 slices
Grapeseed oil
1 quart/l
Olive oil
6.8 oz/200ml
2, medium
Cider vinegar
Lemon juice
½ bunch
3.5 oz/100g
1.8 oz/50g
White onion
Vegetable stock
Brown sugar
1.8 oz/50g
Half-salt butter
8.8 oz/250g
5.3 oz/150g
3.5 oz/100g
1.8 oz/50g
Smoked provola cheese
Spring onion
½ bunch
3.5 oz/100g

How to make Alexandre Mazzia’s Croc-Mazz

Step 01

Make the garlic oil by blending the garlic with the grapeseed oil and filter.

Step 02

Cut the eggplant into 4.5 cm slices and grill them on the barbecue or in a pan. Season with garlic oil and salt.

Step 03

To make the tartar sauce, prepare a mayonnaise and mix in the chives, the spring onions, the capers, and the finely chopped gherkins.

Step 04

Finely chop the onions and place in a saucepan with olive oil. Allow to brown, add the vegetable stock and cook for around 2 hours.

Step 05

Once the stock has evaporated, add a little sugar and a knob of butter and leave to caramelize.

Step 06

Slice the celeriac into 4 cm slices. Then wrap them in aluminum foil, add pieces of butter to the inside, and cook for around 30/40 minutes in the oven at 340°F/170°C. Once cooked, remove from the oven and leave to cool.

Step 07

Cut the radish into thin strips, place in a stainless-steel container and add plenty of hot cider vinegar. Then leave to cool.

Step 08

Cut the smoked provola cheese into 1 cm slices.

Season the escarole and rocket with olive oil and a pinch of salt.

Step 09

Now you can assemble the croc-mazz.

Arrange the slices of cereal bread on a work surface. On one side, place the caramelized onions, the grilled eggplant, the celery slices, the cheese and the tartar sauce.

Step 10

On the other half, arrange the salad, the pickled radish, and the herbs, then close the croc-mazz with the 2 slices.

Toast and enjoy immediately!



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