Is there anything more swoon-worthy than a golden, stretchy, melty bite of Mozzarella in Carrozza? If you’ve never had Italy’s answer to a grilled cheese, get ready to fall head over heels. This irresistible fried mozzarella sandwich is all about crispy edges, gooey cheese, and pure comfort—perfect for when you want to treat yourself to something special without a ton of fuss.
Why You’ll Love This Recipe
- Unbeatable Crunch: The breading gets beautifully crisp while the inside stays lusciously gooey and cheesy.
- Comfort Food Made Simple: Few pantry staples, just a handful of steps, and you’re in Italian snack heaven—no fancy equipment required.
- Customizable for Any Mood: Play with different bread types or switch up your breading for a fun, personal twist.
- Crowd-Pleaser: Kids and adults alike go wild for Mozzarella in Carrozza—perfect for entertaining or treating yourself!
Ingredients You’ll Need
The magic of Mozzarella in Carrozza lies in its simplicity. With just a few key players, every ingredient has a starring role—ensuring the perfect combo of melty cheese pull, airy crunch, and rich, savory flavor in every bite.
- White Bread (crusts removed): A soft, classic white bread gives you the best melt and a delicate, crisp finish.
- Firm Fresh Low-Moisture Mozzarella: Look for cheese that’s not too wet, so it stays gooey but doesn’t seep out during frying.
- Mayonnaise (optional): Spreading a thin layer inside the bread amps up moisture and richness.
- Large Eggs & Whole Milk: The classic breading base—these bind everything together and set up the beautifully golden crust.
- All-Purpose Flour: Key for both texture and that irresistible crunchy outside.
- Panko Bread Crumbs (optional): For an extra-light, extra-crispy shell if you love a little more crunch.
- Neutral Vegetable Oil: Ensures even frying and lets the delicate flavors shine through.
- Kosher Salt & Freshly Cracked Black Pepper: Don’t skip this final touch—it makes every flavor pop.
Variations
Don’t be afraid to experiment—Mozzarella in Carrozza is wildly versatile and forgiving. Whether you need to make it gluten-free or have a hankering for something with a little kick, it’s super simple to adapt this Italian classic to your own taste buds!
- Gluten-Free: Opt for your favorite gluten-free bread and flour to make this sandwich totally celiac-friendly without missing out on crunch or flavor.
- Herbed Crust: Mix a sprinkle of dried oregano or basil into your flour or panko for an aromatic twist.
- Spicy Kick: Add a pinch of crushed red pepper flakes or a slice of prosciutto for a grown-up, bold take on Mozzarella in Carrozza.
- Cheese Swap: Try provolone, smoked mozzarella, or even a sliver of fontina for a different melting experience.
How to Make Mozzarella in Carrozza
Step 1: Assemble the Sandwiches
If you’re using mayonnaise, start by spreading a thin layer on one side of each bread slice—this creates a super creamy barrier that’s just next-level. Divide the mozzarella evenly over two bread slices, then press the remaining bread on top to make tidy sandwiches. Keeping the cheese inside and the bread edges aligned helps prevent leaks later on.
Step 2: Prepare the Breading Stations
In one shallow bowl, whisk together the eggs and milk, seasoning generously with salt and pepper. In a second shallow bowl, combine the flour (and panko, if you’re in the mood for extra crunch), plus more seasoning. Get a parchment-lined tray ready nearby—this organized setup makes breading so much less messy.
Step 3: Bread the Sandwiches
Working one at a time, gently dip each sandwich in the egg-milk mixture so every side is moist (including edges!). Transfer to the flour mixture, turning and pressing gently to coat all over. Place each finished sandwich on the prepared tray. This double-coating magic locks in the gooey cheese while creating that irresistible crust you crave in Mozzarella in Carrozza.
Step 4: Chill for Best Results
Pop the breaded sandwiches in the fridge for about 20 minutes. Trust me—this short chill time makes all the difference! It firms up the breading, which helps it cling during frying and means less chance of leaks (plus more crispiness!).
Step 5: Fry to Golden Perfection
Pour the vegetable oil into a heavy pan (aim for about 1-inch depth) and heat until it shimmers. Gently transfer each sandwich into the oil and fry for about 2 minutes per side—don’t rush! Watch for a mouthwatering golden crust. Once both sides are gorgeously crisp, move them to a cutting board to rest a moment.
Step 6: Slice and Serve
Grab a serrated knife and cut through each sandwich—go slow for the cleanest cheese pull! I recommend starting your cut from the edge and flipping to finish for neat halves or even dainty fingers. Serve them piping hot for the best melted mozzarella magic, and enjoy your homemade Mozzarella in Carrozza dream come true.
Pro Tips for Making Mozzarella in Carrozza
- Chill for Crispiness: Don’t skip that fridge time—the breading sets and gets extra crunchy, keeping all the cheese in place.
- Cheese Matters: Choose low-moisture mozzarella for melty goodness without soggy bread (and squeeze lightly between paper towels if it feels extra wet).
- Oil Temperature Check: Use a thermometer if you have one—around 350°F is ideal to fry the breading perfectly without soaking up excess oil.
- Double Dip for More Crunch: For the ultimate thick crust, do a repeat dip in egg and flour before chilling.
How to Serve Mozzarella in Carrozza
Garnishes
Sometimes just a dusting of flaky salt is all proper Mozzarella in Carrozza needs. For extra pop, scatter on some freshly chopped parsley or a shower of grated Parmesan while the sandwiches are still hot from the oil—the cheese will cling beautifully, adding aroma and flavor. If you’re feeling bold, a little drizzle of good olive oil or a spoonful of bright, garlicky pesto takes everything up a notch.
Side Dishes
This sandwich loves classic Italian sides: think a crisp green salad dressed with lemon or vinegar, or a few sweet cherry tomatoes tossed in olive oil. If you want to dip, a small bowl of warm marinara, arrabbiata, or even a lively salsa verde makes Mozzarella in Carrozza extra snackable and satisfying.
Creative Ways to Present
For appetizers, cut your sandwiches into mini triangles or “fingers” and pile them high on a rustic platter—perfect for dipping and sharing. If you’re serving for lunch, plate with a vibrant salad or soup, or stack two halves artfully with a sprig of herb for restaurant-worthy vibes. However you serve, let everyone see that glorious cheese pull!
Make Ahead and Storage
Storing Leftovers
If you manage to have any leftovers (rare, but it happens!), let the sandwiches cool completely and wrap them tightly in plastic wrap or store in an airtight container. They’ll keep happily in the fridge for up to two days, though the crust will soften a bit.
Freezing
To freeze, assemble and bread the sandwiches as directed, then arrange them in a single layer on a parchment-lined tray and freeze until firm. Once solid, transfer to a freezer bag. Fry straight from frozen, adding a minute or two to the cook time—they’ll turn out crisp and melty, just like fresh Mozzarella in Carrozza!
Reheating
The best way to revive leftover Mozzarella in Carrozza? Reheat in a toaster oven or regular oven at 350°F for 8–10 minutes until hot and crispy again. Microwaving works in a pinch but won’t restore that irresistible crunch.
FAQs
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Can I bake Mozzarella in Carrozza instead of frying?
Yes, you can! Brush the breaded sandwiches with a little oil and bake at 425°F (220°C) on a parchment-lined sheet until golden brown and melty inside, about 12–15 minutes, flipping once. The result won’t be quite as crisp as traditional frying, but it’s still delicious.
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What bread works best for Mozzarella in Carrozza?
Classic, soft white sandwich bread is the traditional choice for even browning and meltiness. You can also use rustic Italian bread (like pane bianco) as long as it’s sliced thin and fresh—not too thick or dry, or it won’t seal well.
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How can I keep the cheese from leaking out?
Make sure to use low-moisture mozzarella, press the sandwiches gently to seal the edges, and don’t skip chilling the breaded sandwiches before frying. Double-check your breading covers all seams and edges for the best cheese containment!
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Can I add extra fillings to my Mozzarella in Carrozza?
Absolutely—thin prosciutto, a sliver of roasted red pepper, or a dash of pesto tucked beside the cheese are all delicious, as long as you don’t overfill (which can cause leaks). Let your creativity shine!
Final Thoughts
If you’re craving comfort with a touch of Italian flair, Mozzarella in Carrozza is sure to hit the spot. It’s the kind of recipe that transforms humble ingredients into something magical, and I just know you’ll adore every gooey, golden bite. Go on—treat yourself and someone you love to this cozy classic!
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Mozzarella in Carrozza (Italian Fried Mozzarella Sandwiches) Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes
- Yield: 2 sandwiches 1x
- Category: Main Course
- Method: Frying
- Cuisine: Italian
- Diet: Vegetarian
Description
Indulge in the crispy, gooey goodness of Mozzarella in Carrozza, a classic Italian dish featuring melty mozzarella cheese sandwiched between slices of bread and fried to golden perfection. Perfect for a comforting and satisfying meal!
Ingredients
For the sandwiches:
- 5 teaspoons mayonnaise (optional)
- 4 slices white bread, crust removed
- 5 ounces firm fresh low-moisture mozzarella cheese, cut into 1/4-inch thick slices
For the coating:
- 2 large eggs, room temperature and lightly beaten
- 2/3 cup whole milk, room temperature
- 5 tablespoons all-purpose flour
- 1/4 cup panko bread crumbs (optional)
- 1/2 cup neutral vegetable oil, for frying
- Kosher salt and freshly cracked black pepper, to taste
Instructions
- If using mayonnaise: Spread onto one side of each slice of bread.
- In a shallow bowl: Whisk together eggs and milk, seasoning with salt and pepper. In another shallow bowl, whisk the flour (and panko if using) with salt and pepper.
- Working with one sandwich at a time: Dip the sandwich on all sides in the egg-milk mixture. Transfer the sandwich into the flour mixture, coating to combine, transferring the sandwich to the prepared parchment-lined tray. Repeat with the other sandwich.
Divide the cheese among 2 bread slices, then top each cheese-covered bread slice with another slice of bread, creating the sandwich.
Line a small baking tray or plate with parchment paper, set aside.
Refrigerate the sandwiches for 20 minutes. Heat up the oil in a cast iron skillet or dutch oven. When the oil is 1-inch deep, fry the sandwiches until golden, about 2 minutes on each side. Cut and serve warm.
Notes
- For a crispy texture, panko bread crumbs can be added to the flour mixture.
- Adjust seasoning to taste with salt and pepper.
- Use a serrated knife for clean cuts through the sandwiches.
Nutrition
- Serving Size: 1 sandwich
- Calories: 585 kcal
- Sugar: 3g
- Sodium: 693mg
- Fat: 36g
- Saturated Fat: 14g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 176mg
