Mozzarella in Carrozza Recipe

Mozzarella in Carrozza (Italian Fried Mozzarella Sandwiches) is Italy’s ultimate comfort food: perfectly crisp, golden bread with a molten mozzarella center that stretches delightfully with every bite. This recipe combines the simplicity of pantry staples with the magic of a quick fry, creating a sandwich that’s melty, crunchy, and completely irresistible.

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Ingredients You’ll Need

One of the joys of Mozzarella in Carrozza (Italian Fried Mozzarella Sandwiches) is just how simple and familiar the ingredients are—each one pulling its weight to bring that irresistible crunch, color, and stretch.

• Mayonnaise (5 teaspoons, optional): Adds a subtle richness and helps seal the bread; totally optional but a fun upgrade.
• White Bread (4 slices, crust removed): Classic sandwich bread fries to crispy golden perfection and lets the cheese shine; crustless helps it seal better.
• Fresh Low-Moisture Mozzarella Cheese (5 ounces, sliced 1/4-inch thick): The star of the show—choose firm, low-moisture mozzarella for optimal melt and minimal sogginess.
• Eggs (2 large, room temperature): Whisked with milk to create a rich, binding bath that ensures a luscious coating.
• Whole Milk (2/3 cup, room temperature): Teams up with the eggs for a supple, custardy layer that crisps beautifully.
• All-Purpose Flour (5 tablespoons): The secret to sealing in gooey cheese and adding a light, crunchy crust.
• Panko Bread Crumbs (1/4 cup, optional): For extra crunch and golden color—sprinkle these in for a little Italian-Japanese fusion if you like.
• Neutral Vegetable Oil (1/2 cup): For frying—neutral oil lets the cheese and bread flavor shine while achieving that golden crispness.
• Kosher Salt and Freshly Cracked Black Pepper, to taste: Because even cheesy classics need proper seasoning!

Variations

Mozzarella in Carrozza (Italian Fried Mozzarella Sandwiches) is wonderfully flexible, making it easy to tweak for your cravings, what’s in your fridge, or your dietary needs—don’t be afraid to have a little fun and make it your own!

• Use Different Cheeses: Try adding provolone, fontina, or even a slice of ham alongside the mozzarella for a delicious twist.
• Gluten-Free Bread or Flour: Swap the white bread or flour for your favorite gluten-free versions to suit dietary preferences without sacrificing that luscious crunch.
• Herb-Infused Breadcrumbs: Stir Italian herbs or a touch of garlic powder into the flour or panko for an aromatic upgrade.
• Whole Wheat Bread: For a nuttier, heartier flavor and a bit of extra fiber, go for whole wheat instead of white.

How to Make Mozzarella in Carrozza (Italian Fried Mozzarella Sandwiches)

Step 1: Assemble the Sandwich

If you’re using mayonnaise, spread a thin layer on one side of each bread slice—it’s a flavor and texture bonus but totally optional. Next, divide the mozzarella cheese evenly onto two slices, then gently top each with another slice of bread to make two sandwiches. Give the edges a gentle press to help seal them for frying success.

Step 2: Prepare the Dredging Station

In a shallow dish, whisk together the eggs and milk, then season generously with salt and pepper. In a separate dish, stir together the flour (and panko, if using), adding another little pinch of salt and pepper to season your crust. Line a plate or tray with parchment paper to keep things tidy later.

Step 3: Dip, Coat, and Chill

Take each sandwich, dip it thoroughly on all sides in the egg-milk mixture—let it soak up just enough. Next, transfer it to the flour (or flour-panko) mix, coating every surface. Place the finished sandwiches on your parchment-lined tray and repeat with the second sandwich. Pop the tray in the fridge for 20 minutes; this helps the coating set and prevents leaks while frying.

Step 4: Fry to Golden Perfection

Heat your oil in a heavy skillet or Dutch oven until it’s shimmering and about one inch deep—medium-high heat works best. Using a spatula for support, lower each sandwich gently into the hot oil. Fry for about 2 minutes per side until gorgeously golden and crisp. Transfer to a cutting board to cool slightly.

Step 5: Cut and Serve

For the cleanest, gooiest cheese pulls, use a serrated knife to slice through each sandwich—start from one side and flip to finish, being careful around the melty center. Serve your Mozzarella in Carrozza (Italian Fried Mozzarella Sandwiches) warm and watch those cheese stretches steal the show!

How to Serve Mozzarella in Carrozza (Italian Fried Mozzarella Sandwiches)

Garnishes

Elevate your Mozzarella in Carrozza with a flurry of chopped fresh parsley, basil ribbons, or even a sprinkle of flaky sea salt right as it comes out of the pan—these little touches awaken the senses and add color and freshness.

Side Dishes

Pair your sandwiches with a tangy, lightly dressed arugula salad, marinated tomatoes, or a bowl of warm marinara for dipping—the acidity and brightness are wonderful with all that rich, melty cheese.

Creative Ways to Present

For a playful spin, slice your Mozzarella in Carrozza into strips or triangles for an “Italian mozzarella stick” appetizer—serve stacked on a board with a bowl of sauce for dipping or as party-perfect finger food.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Mozzarella in Carrozza tightly in foil or plastic wrap and refrigerate for up to two days—the crust will soften a bit, but the flavors stay dreamy.

Freezing

Yes, you can freeze the assembled (but not yet fried) sandwiches—just wrap in parchment, then plastic, and store in an airtight bag for up to a month. Thaw in the fridge before frying for best results.

Reheating

To bring leftovers back to their crispy glory, reheat in a toaster oven or skillet over medium-low heat until the bread crisps up and the cheese is melty again—avoid the microwave if you can, or your crust might get chewy.

FAQs

Final Thoughts

If you’re longing for a warm, nostalgic snack or want to surprise someone with the magic of melty cheese and crisp crust, Mozzarella in Carrozza (Italian Fried Mozzarella Sandwiches) is your ticket to pure, simple joy. They’re quick, crowd-pleasing, and every bit as fun to eat as they are to make—give them a try, and don’t forget to savor that glorious cheese pull!

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