Mozzarella in Carrozza (Printable Version)
Golden, crisp sandwiches encase molten mozzarella for a warm, comforting bite.
# Ingredients:
→ Bread
01 -
White bread slices, crusts removed, sufficient to assemble two sandwiches
→ Cheese
02 -
Firm low-moisture mozzarella slices, enough to fill two sandwiches
→ Coating
03 -
Whole eggs, room temperature, whisked
04 -
Whole milk, room temperature
05 -
All-purpose flour
06 -
Panko breadcrumbs
→ Additional
07 -
Mayonnaise, optional
08 -
Neutral vegetable oil with a high smoke point, for frying
09 -
Kosher salt and freshly ground black pepper, to taste
# Steps:
01 -
If using, spread a thin layer of mayonnaise on one side of each bread slice. Layer mozzarella slices evenly on two bread pieces and top with remaining bread slices to form sandwiches.
02 -
In one shallow bowl, whisk eggs and milk together with a pinch of salt and pepper. In a separate bowl, combine flour and panko breadcrumbs, seasoning with salt and pepper.
03 -
Dip each sandwich thoroughly in the egg-milk wash ensuring full coverage, then press gently into the flour and breadcrumb mixture until evenly coated. Place on a parchment-lined tray.
04 -
Refrigerate the coated sandwiches for approximately 20 minutes to firm the coating and prevent cheese leakage during frying.
05 -
Heat vegetable oil to a depth of 2.5 cm in a cast iron skillet over medium heat. Test readiness by dropping a pinch of flour; it should sizzle. Carefully place sandwiches into hot oil and fry for 2 minutes per side until golden brown.
06 -
Transfer sandwiches to a cutting board and slice gently with a serrated knife without applying pressure to avoid filling spillage. Serve immediately while warm and molten.
# Notes:
01 -
Chilling sandwiches before frying ensures the coating remains intact and the cheese stays contained.
02 -
Use fresh vegetable oil for optimal flavor and crispness.
03 -
Serrated knives facilitate clean slices maintaining the gooey cheese interior.
04 -
Sandwiches reheat best in a toaster oven or air fryer to restore crispiness.