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Mozzarella in Carrozza

Mozzarella in Carrozza is the most amazing fried cheese sandwich ever!

Gooey cheese, soft bread and fried, eggy crust makes this the sandwich you really must have!

Mozzarella in carrozza cut in half and showing cheese pull.
Gooey cheese and eggy fried bread – amazing!

Why you’ll love this recipe 

I’m not sure that I even need to convince you, do I? Who doesn’t want to tuck into something fried, golden and delicious? This tops the best grilled cheese sandwich you’ve ever had!

Mozzarella in Carrozza is a traditional recipe from southern Italy originally created to use up leftovers. Stale bread and leftover cheese was cleverly combined to create this wonderful fried mozzarella sandwich – the ideal comfort food!

My Italian family was no different – nothing was ever wasted. My mother was from Calabria and these sandwiches were regularly made to use up leftovers. I adored these sandwiches and still do!

Even if you’re not using up leftovers, you’ll want to make these! Food that is fried in properly heated oil is never greasy and tastes so good. Just like Italian rice balls (arancini) and these ham and cheese sofficini, fried sandwiches are popular with everyone!

If you’re wondering what Mozzarella in Carrozza means, you’re not alone. The word carrozza means “carriage” – the bread is the “carriage” holding the mozzarella. Some say that when the sandwich is cut and pulled apart, the strings of melted cheese represent the reins of a horse and carriage. Either way this is a sandwich not to be missed!

Mozzarella in Carrozza makes a perfect appetizer for my delicious butterfly chicken recipe.  Be sure to give that one a try as well, the whole family will love it!

For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.

Ingredients 

Mozzarella in carrozza ingredients as in the recipe card.
  • Mozzarella – nothing fancy here. Fresh mozzarella is too wet for this recipe. Look for the drier cheese from the supermarket that comes sealed in plastic.
  • Milk – to combine with the flour to form the glue which will prevent cheese escaping when frying.
  • Flour – this is essential together with the milk  to seal the edges so that no filling oozes out during frying.
  • Eggs – I like to use free range eggs with lovely yellow yolks but any eggs will be fine.
  • Oil – generally this sandwich is fried in olive oil and it really does provide the best flavor. 

Variations

Wholemeal or multigrain will work just as well as the white sliced bread. Or for a rustic sandwich use Italian bread, sourdough or any bread you enjoy. 

Along with mozzarella try filling the sandwich with:-

  • Anchovies 
  • Ham
  • Fresh basil
  • Green tomatoes 
  • Grilled eggplant 
  • Black pepper
  • A spoonful of besciamella (a smooth white sauce made with milk) 

For a crunchy exterior, coat in breadcrumbs after dipping in the beaten egg. Use panko breadcrumbs for extra crunch.

Instructions 

Four step process images showing how to make this recipe.
  1. Cut the crusts off the bread. Make three sandwiches with two slices of bread, slices of mozzarella and a sprinkle of salt on the cheese. Press firmly.
  2. Dip the sandwich quickly into the milk, then into the flour ensuring you flour the edges. Finally dip into beaten eggs.
  3. Heat olive oil in a skillet over medium heat. Carefully slip the sandwich in. It should be frying gently but well browned on one side in 2 minutes. Flip to brown the other side.
  4. Drain on absorbent paper.
  5. Repeat with remaining sandwiches.
  6. Serve hot.

Tips for success and FAQs

Fried sandwich cut in half and showing cheese pull with second sandwich in background.

As with all simple recipes the ingredients make all the difference. However in this case fresh mozzarella or buffalo mozzarella that is sold submerged in water is far too watery. Use the mozzarella that comes sealed in plastic – it’s much drier. If the mozzarella is damp, dry the slices with absorbent paper.

Any bread can be used but white sandwich bread  is perfectly acceptable in this case. The slices should not be too thin – just under ½ inch (1cm) and the crusts removed (keep them to make Italian bread crumbs).

When making the sandwich, place the mozzarella in from the edge of the bread so that none escapes and burns when frying. 

Before closing the sandwich, sprinkle it with salt unless you are using a salty filling like anchovies or ham. Press the sandwich with your hands to making sure there is a good seal.

It’s important to not forget about the edges of the bread when dipping in milk, then flour and eggs. This is where the cheese will ooze out so it needs a good seal.

 Of course, the oil should be hot so that the bread doesn’t absorb oil. However not too hot that the outside burns before the mozzarella melts. Temperature should be around 340-350° F (170-180° C) maximum. I test by dropping in a crust and if it bubbles gently the oil is good to go.

Can this recipe be made in advance?

Ideally this fried sandwich should be served and eaten immediately. But if you have a few to fry, they can be kept quite well in a warm oven. Simply drain on absorbent paper then place on a rack over a baking tray. The rack ensures the bread doesn’t become soggy.

Can this recipe be halved or doubled?

Yes, this recipe can be increased or decreased with no problems. If you are doubling or tripling the recipe, keep the fried mozzarella in carrozza in a warm oven as described above while you finish all the frying.

How to store

This is such a delicious recipe that I doubt you’ll have leftovers. However if you do, allow to cool completely then place in a sealed container and store in the refrigerator for up to 3 days. To reheat, warm gently in the oven (320ºF/160ºC) for 10-15 minutes or until hot and the cheese has melted.

Serving suggestions 

Mozzarella in Carrozza is incredibly good served right out of the frying pan – just be careful not to burn your mouth. 

But if you’re after something extra, make a pizza or marina sauce or a vibrant basil pesto to dunk your sandwich into. 

fried cheese sandwich cut in half and showing cheese pull.

Mozzarella in Carrozza Recipe

The most amazing fried cheese sandwich you will ever eat! Gooey mozzarella sandwiched in eggy fried bread – delicious!
5 from 53 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings:3 people
Author: Marcellina

Ingredients

  • 6 slices white bread
  • 4 oz mozzarella (115 grams)
  • ¾ cup milk
  • 1 cup all purpose (plain flour)
  • 2 large eggs
  • salt
  • Olive oil for frying

Instructions

  • Cut the crusts from the bread. Make three sandwiches with two slices of bread, slices of mozzarella and a sprinkle of salt on the cheese. Press firmly.
  • Dip the sandwich quickly into the milk, then into the flour ensuring you flour the edges. Finally dip into beaten eggs.
  • Heat olive oil in a skillet over medium heat. Carefully slip the sandwich in. It should be frying gently but well browned on one side in 2 minutes. Flip to brown the other side.
  • Drain on absorbent paper.
  • Repeat with remaining sandwiches.
  • Serve hot.

Notes

Tips for Success
  • Don’t use fresh mozzarella, it’s too watery. Use the dry mozzarella from the supermarket that comes sealed in plastic.
  • White sandwich bread is perfectly fine.
  • Place the mozzarella in from the edge of the bread so that none escapes and burns when frying. 
  • Season mozzarella with a little salt unless you are adding salty ingredients like anchovies
  • Press the sandwich with your hands to help seal.
  • Pay attention to the edges where the bread meets and dip well in the flour and egg coating.
  • Check that the oil is hot but not so hot that the bread burns. Temperature should be around 340-350° F (170-180° C) maximum. I test by dropping in a crust and if it bubbles gently the oil is good to go.
Please note: this nutritional guide is just that – a guide! In this case it doesn’t include any oil that it’s fried in because that all depends on individual circumstance. With a recipe like this, if you are concerned about the calories this isn’t the recipe you should make. This is not a low fat recipe.
Please Note:
  • Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Tried this recipe? Give it a star rating and leave a comment below!

Nutritional Estimate Per Serving

Calories: 477kcal | Carbohydrates: 60g | Protein: 23g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 551mg | Potassium: 252mg | Fiber: 2g | Sugar: 6g | Vitamin A: 513IU | Calcium: 412mg | Iron: 4mg

Nutritional Disclaimer

Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.

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Recipe Rating




18 Comments

    1. Thank you for this lovely recipe for mozzarella in carrozza.
      I usually make this by just dipping the mozzarella sandwiches in beaten eggs, but I must say, using milk and flour in addition, seems to act like a very good sealer, to stop the egg batter and mozzarella from ‘oozing out’.
      Next time, I will do it this way(after all, I’m from the Campania region, near Naples).

      1. Hello Rose! My mother also made mozzarella in carrozza by just dipping in beaten egg (she was from Calabria). But I found that by using the milk and flour meant all the cheese stayed in which is just what I wanted. I don’t notice any difference in taste (you can’t taste the flour) so it’s a win win! Hope you like it too!

  1. Now who wouldn’t love this? I love mozzarella in carrozza. I usually make a little anchovy sauce to drizzle on top, it’s a divine combination.

  2. Wowza, this sandwich is so delicious! I thought a standard grilled cheese was like the best thing ever but this has it beat. I love how easy it is too! Will definitely be adding it to our weeknight meal rotation.

  3. 5 stars
    Oh goodness, this is like a grilled cheese meets french toast! It sounds amazing, I just can’t decide if it’ll be breakfast or lunch… 🙂

  4. 5 stars
    This smoked mozzarella was so delicious! I loved all the flavors! The perfect appetizer!

  5. 5 stars
    I made these for dinner tonight. This recipe takes the grilled cheese concept to a whole new level! Absolutely delicious!

  6. 5 stars
    You cannot beat this sandwich! It is absolutely heavenly – if you are a cheese lover, this will be your new favourite. I can imagine I will be making this for my lunch on repeat!