Mozzarella in Carrozza

Mozzarella in Carrozza, which translates to “mozzarella in a carriage,” is a delightful Italian street food that transforms simple ingredients into crispy, gooey perfection. This beloved sandwich features creamy mozzarella cheese nestled between slices of bread, dipped in egg, and fried until golden and irresistible.

Growing up, this was my family’s favorite weekend treat – that magical moment when the knife cuts through the crisp exterior and melted cheese stretches dramatically between the halves. It’s comfort food at its finest, requiring minimal ingredients but delivering maximum satisfaction in every bite.

Why You’ll Love This

Perfect balance of crispy exterior and gooey, melted cheese interior
Uses simple pantry ingredients you likely already have on hand
Ready in under 45 minutes for a quick lunch or dinner option
Versatile – can be served as an appetizer, snack, or main dish
Kid-friendly while still sophisticated enough for adults

Ingredients

4 slices white bread, crusts removed
5 oz firm fresh low-moisture mozzarella cheese, sliced 1/4-inch thick
5 tsp mayonnaise (optional)
2 large eggs, room temperature and lightly beaten
2/3 cup whole milk, room temperature
5 tbsp all-purpose flour
1/4 cup panko breadcrumbs (optional)
1/2 cup neutral vegetable oil for frying
Kosher salt and freshly cracked black pepper to taste

Instructions

If you’re using mayonnaise, spread a thin layer on one side of each bread slice – this adds extra richness but is totally optional. Layer the mozzarella slices evenly between two pieces of bread to create 2 sandwiches. Make sure the cheese doesn’t hang over the edges.
In a shallow bowl, whisk together the eggs and milk, then season with salt and pepper. In another shallow bowl, combine the flour (and panko if you’re using it) with more salt and pepper. Line a small tray with parchment paper – this is where your coated sandwiches will rest.
Working with one sandwich at a time, dip it completely in the egg-milk mixture, making sure all sides are coated. Then transfer it to the flour mixture, pressing gently to coat all sides evenly. Place the coated sandwich on your parchment-lined tray and repeat with the second sandwich.
Refrigerate the coated sandwiches for 20 minutes – this helps the coating set and prevents it from falling off during frying. Meanwhile, heat your oil in a cast iron skillet or heavy pot until it’s about 1 inch deep and reaches 350°F.
Carefully lower the chilled sandwiches into the hot oil using a spatula. Fry for about 2 minutes on one side until golden brown, then flip and fry for another 2 minutes. The coating should be crispy and the cheese should be melted and gooey inside.
Transfer the fried sandwiches to a cutting board and let them cool for just a minute. Use a sharp serrated knife to cut through carefully – cut halfway through from one side, then flip and cut from the other side, stopping before you cut through the melted cheese center. This keeps all that gorgeous cheese from oozing out. Serve immediately while hot!

Tips & Variations

For the crispiest results, make sure your bread is slightly stale or leave it out for 30 minutes before assembling. Fresh bread can become soggy during frying.

Try these delicious variations:

Add thin slices of prosciutto or ham for a savory twist
Include fresh basil leaves or a thin layer of pesto between the cheese and bread
Use different cheeses like fontina or provolone for variety
Add a sprinkle of red pepper flakes to the breadcrumbs for a spicy kick

Serving Suggestions

Mozzarella in Carrozza is traditionally served hot as an appetizer or snack, but it can easily become a main dish when paired with the right sides:

Serve with a simple arugula salad dressed with lemon and olive oil
Pair with a small bowl of marinara sauce for dipping
Accompany with a light tomato soup for a comforting meal
Serve alongside roasted vegetables for a more substantial dinner

Notes

This dish is best enjoyed immediately after cooking when the exterior is crispy and the cheese is perfectly melted. While you can prepare the sandwiches ahead of time (up to the breading step), frying should be done just before serving.

If you need to keep them warm while frying multiple batches, place them on a wire rack in a 200°F (95°C) oven, but try not to leave them there for more than 10 minutes.

FAQs

Can I bake Mozzarella in Carrozza instead of frying?
Yes, you can bake them at 425°F (220°C) for about 10-12 minutes, flipping halfway through. Spray or brush with oil first for a crispy exterior, though they won’t be quite as golden as the fried version.

Why is my mozzarella not melting properly?
Fresh mozzarella has high moisture content. Be sure to pat it dry before using, and ensure your oil is hot enough so the exterior crisps quickly while allowing the cheese to melt inside.

Can I make these ahead of time?
You can prepare the sandwiches up to the breading stage and refrigerate for a few hours, but frying should be done just before serving for best results.

What type of bread works best?
White sandwich bread is traditional, but any soft white bread will work. Avoid bread with large holes or very crusty varieties.