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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 make this the sandwich you really must have!

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

Mozzarella in Carrozza is a traditional recipe from southern Italy originally created to use leftovers. Stale bread and leftover cheese were 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 so that nothing was wasted. I adored these sandwiches and still do!

Why youโ€™ll love this recipe 

  • Uses leftovers: There couldn’t be a better way of using up dry bread and leftover bits of cheese than making Mozzarella in Carrozza.
  • Tasty comfort food: Iโ€™m not sure I even need to convince you, do I? Who doesnโ€™t want to tuck into something fried, golden, and delicious? This tops the best grilled cheese sandwich you’ve ever had!
  • Crowd pleaser: Even if you don’t have leftovers that need to be used, youโ€™ll want to make these! Food fried in properly heated oil is never greasy and tastes so good. Like Italian rice balls (arancini) and these ham and cheese sofficini, fried sandwiches are popular with everyone!
  • Ideal appetizer: Mozzarella in Carrozza makes a perfect appetizer for my delicious butterfly chicken recipe.  Be sure to try that one 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.
  • Bread – Generally white bread is used for this recipe. It’s soft and presses together well.
  • Mozzarella – nothing fancy here. Fresh mozzarella is too wet for this recipe. Look for low-moisture mozzarella from the grocery store.
  • Milk – combine with the flour to form the glue, which will prevent cheese from 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 – use olive oil for the best flavor.

Instructions 

Two slices of crustless white bread, one topped with mozzarella slices.

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.

Pressing on  a white bread sandwhich with hand.

Press the sandwich firmly to compact and seal.

Dipping a sandwich in beaten egg with bowl of milk and bowl of flour on the side.

Dip the sandwich quickly into the milk, then into the flour, ensuring you flour the edges. Finally, dip into beaten eggs.

Sandwich of eggy bread frying in oil in a skillet.

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 and serve hot.

    Marcellina’s Hint: 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 below, while you finish all the frying.

    Substitutions

    • White bread: Wholemeal or multigrain will work just as well as white sliced bread. Alternatively, for a rustic sandwich, use Italian bread, sourdough, or any bread you enjoy. 
    • Mozzarella cheese: Use up the bits and pieces of leftover cheese. A variety of mild and sharp cheeses create a delicious depth of flavor.
    • Milk: Use whatever milk you normally keep. All types will work for this recipe.

    Variations

    Add one or two of these fillings to the sandwich along with the mozzarella.

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

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

    Storage

    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. Drain on absorbent paper, then place on a wire rack over a baking tray. The rack ensures the bread doesnโ€™t become soggy.

    However, if you do have leftovers, allow the sandwich 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 (320ยบF/160ยบC) for 10-15 minutes or until hot and the cheese has melted.

    Tips for Success

    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 sold submerged in water is far too watery. Use the mozzarella that comes sealed in plastic – itโ€™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. The slices should not be too thinโ€”just under ยฝ inches (1cm)โ€”and the crusts should be 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 use a salty filling like anchovies or ham. Press the sandwich with your hands to ensure a good seal.
    • Itโ€™s important not to forget about the edges of the bread when dipping it in milk, 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 the bread doesnโ€™t absorb oil. However, it shouldn’t be so hot that the outside burns before the mozzarella melts. The temperature should be around 340-350ยฐ F (170-180ยฐ C) maximum. I test by dropping in a crust, if it bubbles gently, the oil is good to go.

    FAQ

    Why is it called mozzarella in carrozza?

    You’re not alone if youโ€™re wondering what Mozzarella in Carrozza means. The word “carrozza” means โ€œcarriageโ€ – the bread is the โ€œcarriageโ€ 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 sandwich is not to be missed!

    Is it OK to use shredded Mozzarella instead of sliced?

    No, avoid pre-shredded mozzarella. The shredded mozzarella you will buy in grocery stores has an anti-clumping additive included. This is great to keep it from clumping in the packet but it also means that it prevents the cheese from melting properly. In any case, additives in food is best avoided.

    Do they have fried mozzarella in Italy?

    In Italy, bocconcini balls are breaded and fried to serve with drinks for aperitivo. This is a modern recipe but very delicious!

    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 youโ€™re after something extra, make my San Marzano tomato sauce or a vibrant basil pesto to dunk your sandwich into. 

    Made this recipe?
    Please let me know if you liked it by leaving a โ˜…โ˜…โ˜…โ˜…โ˜… star rating and a review below. And remember to subscribe to my newsletter – it’s free!

    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 Review
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings:3 people
    Author: Marcellina

    Ingredients

    • 6 slices white bread
    • 4 ounces (115 grams) mozzarella cheese
    • ยพ cup (180ml) whole milk
    • 1 cup (125 grams) plain all purpose flour
    • 2 large eggs
    • salt to taste
    • 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. Choose the low moisture mozzarella from the grocery store.
    • White sandwich bread is perfectly fine.
    • Place the mozzarella in from the edge of the bread so that none escapes and burns when frying.ย 
    • 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 340-350ยฐ F (170-180ยฐ C) maximum. I test by dropping in a crust and if it bubbles gently the oil is good to go.
    Please note: The nutritional guide is just that – a guide! In this case, it doesn’t include any oil that the sandwich is fried in because that all depends on individual circumstances. If you are concerned about the calories, this isn’t the recipe you should make. This is not a low-fat recipe.
    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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    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… ๐Ÿ™‚

    4. 5 stars
      I made these for dinner tonight. This recipe takes the grilled cheese concept to a whole new level! Absolutely delicious!

    5. 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!