Pin
Mozzarella in Carrozza sandwiches are a beloved Italian treat combining soft white bread and stretchy melted mozzarella cheese, fried to golden perfection. This recipe transforms simple ingredients into a crispy, gooey delight that works wonderfully as a quick snack, appetizer, or light meal. The contrast between the crunchy exterior and the molten cheese inside makes every bite irresistible.
I still remember the first time I made these during a rainy afternoon. The kitchen smelled amazing and the first bite was so melty that it quickly became a favorite winter treat in our house.
Ingredients
- White bread: with the crusts removed gives soft classic texture. Choose a loaf that feels fluffy but sturdy enough to hold together when dipped
- Firm fresh mozzarella cheese: cut into even slices for ideal melting. Opt for low-moisture types to avoid sogginess and get that perfect stringy stretch
- Mayonnaise: adds an extra creamy layer if you like it but is completely optional for a more traditional take
- Eggs and whole milk: whisked together create a rich coating. Make sure both are at room temperature for smooth dipping
- All-purpose flour: helps the breading set and crisp during frying. Use fresh flour for the best flavor
- Panko breadcrumbs: add extra crunch and can be skipped if you prefer classic smooth breading. Choose light and flaky crumbs
- Neutral vegetable oil: with a high smoke point ensures the sandwiches get perfectly fried without burning. Use a fresh bottle to avoid off flavors
- Kosher salt and fresh black pepper: elevate every layer. Flaky salt is lovely for finishing touches
Step-by-Step Instructions
- Assemble the Sandwiches:
- Spread a thin layer of mayonnaise on one side of each slice of bread if you are using it. Arrange half of the mozzarella slices evenly on two pieces of bread and place the remaining bread slices on top to make two sandwiches.
- Prepare Dipping Stations:
- In one shallow bowl mix the eggs and milk thoroughly along with a pinch of salt and fresh pepper. In another shallow bowl combine the flour and panko breadcrumbs and season with a little more salt and pepper.
- Coat the Sandwiches:
- Dip each sandwich gently on all sides into the egg and milk mixture ensuring every corner is soaked. Then move it into the flour and breadcrumb mixture and press lightly so the coating sticks. Place the coated sandwiches on a parchment-lined plate.
- Chill the Sandwiches:
- Refrigerate the coated sandwiches for about twenty minutes. This step helps the breading firm up and prevents the cheese from leaking out during frying.
- Fry to Perfection:
- Pour vegetable oil into a cast iron skillet or Dutch oven to a depth of about one inch. Heat the oil over medium heat until a pinch of flour sizzles on contact. Using a spatula gently place the sandwiches into the oil. Fry undisturbed for two minutes until golden then carefully flip and fry the other side for another two minutes.
- Serve and Slice:
- Lift the sandwiches out onto a cutting board. Use a serrated knife to slice through gently without pressing too hard to avoid the filling spilling out. Serve immediately while hot and gooey.
Pin
The mozzarella is my personal favorite part especially because it stretches beautifully with each slice. This sandwich brings back fond memories of cooking afternoons with my grandmother when we would compete for the longest cheese pull.
Storage Tips
Allow sandwiches to cool fully before storing in an airtight container in the refrigerator. They reheat best in a toaster oven or air fryer for about five minutes which restores that wonderful crisp coating. If freezing, wrap tightly in foil and reheat straight from the freezer for a quick and tasty snack.
Ingredient Substitutions
Try swapping white bread for sourdough or Italian bread for extra flavor and sturdiness. If low-moisture mozzarella is hard to find, thick slices of provolone or fontina melt beautifully as great alternatives. For a special twist add a thin slice of prosciutto inside the sandwich before frying.
Serving Suggestions
Serve these with warm marinara sauce or a bright tomato salad to balance the richness of cheese and fried bread. They also make a fantastic addition to an appetizer platter or paired with a fresh green salad for a simple lunch. When entertaining, slice the sandwiches into strips for easy sharing and dipping.
Cultural and Historical Context
Pin
Mozzarella in Carrozza became popular in southern Italy as a delicious way to use up day-old bread and leftover cheese. Often thought of as a humble or "poor man’s" meal, it tastes wonderfully luxurious thanks to the crunchy fried coating and melty center. Street vendors in Naples still serve this classic treat today.
Recipe FAQs
- → What type of mozzarella works best?
Firm, low-moisture mozzarella holds its shape well and melts beautifully without becoming soggy or watery.
- → Is mayonnaise necessary in the sandwiches?
Mayonnaise adds extra creaminess but is optional. Traditional versions often skip it for a lighter taste.
- → Can other breads be used besides white bread?
Yes, sourdough or Italian bread can add extra flavor and sturdiness while still creating a crisp crust.
- → Why chill the sandwiches before frying?
Chilling helps the coating set firmly, preventing cheese leakage and ensuring a crisp, golden crust.
- → How can I prevent the sandwiches from falling apart in the oil?
Press the edges gently to seal them well, dip carefully to avoid soaking, and avoid overcrowding the pan while frying.
- → Can these be baked instead of fried?
Baking can work if you brush the sandwiches with oil and cook at high heat, but frying produces the crispiest texture.