Mozzarella in Carrozza, which translates to “mozzarella in a carriage,” is a delightful Italian street food that transforms simple ingredients into something magical. This crispy, golden-brown sandwich filled with melty mozzarella cheese is Italy’s elevated answer to the humble grilled cheese, but with a distinctive crunch and gooey center that makes it utterly irresistible.
Perfect as an appetizer, snack, or light meal, this dish brings a touch of Italian comfort food right to your kitchen. The contrast between the crisp exterior and the stretchy cheese inside creates a textural experience that will have everyone reaching for seconds!
Why You’ll Love This
- Simple ingredients that are likely already in your pantry and refrigerator
- The perfect balance of crispy exterior and gooey, melty cheese center
- Ready in under 45 minutes from start to finish
- Kid-friendly and guaranteed to please even picky eaters
- Makes an impressive appetizer for gatherings or a comforting weekend lunch
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 best results, use day-old or slightly stale bread as it holds up better during frying
- Pat the mozzarella very dry to prevent the sandwiches from becoming soggy
- Try adding a thin slice of prosciutto or a sprinkle of dried oregano for extra flavor
- For a spicy kick, add red pepper flakes to your breadcrumb mixture
- You can prepare these ahead of time up to the breading stage and refrigerate for up to 2 hours before frying
- For a lighter version, you can bake these at 425°F for 10-12 minutes instead of frying
Serving Suggestions
Mozzarella in Carrozza is traditionally served hot with a side of marinara sauce for dipping. For a complete meal, pair with a simple arugula salad dressed with lemon juice and olive oil to cut through the richness of the fried sandwiches.
These crispy treats also make an excellent addition to an antipasto platter alongside olives, cured meats, and roasted vegetables for a casual Italian-inspired gathering.
Notes
- Sandwiches are best enjoyed immediately after cooking while the exterior is crisp and the cheese is melty
- If the oil starts smoking, it’s too hot and will burn the exterior before the cheese melts
- The perfect Mozzarella in Carrozza should have a golden-brown exterior and cheese that stretches when pulled apart
- Store any leftovers in the refrigerator and reheat in a 350°F oven for 5-7 minutes to restore crispness
FAQs
Can I use pre-sliced mozzarella?
Yes, you can use pre-sliced mozzarella, but fresh mozzarella provides the best melty texture. If using pre-sliced, choose a brand that melts well.
Why did my sandwiches open during frying?
Make sure to press the edges firmly when assembling and ensure they’re well-sealed with the egg and breadcrumb coating. Using a toothpick to secure them during frying can also help.
Can I make these gluten-free?
Absolutely! Use your favorite gluten-free bread and breadcrumbs, and replace the all-purpose flour with a gluten-free alternative.
How do I know when the oil is at the right temperature?
If you don’t have a thermometer, drop a small piece of bread into the oil. It should sizzle gently and turn golden in about 60 seconds. If it browns too quickly, the oil is too hot.
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