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!
Why you’ll love this recipe
I’m not sure 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 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!
Even if you don’t have leftovers that need to be used, you’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!
You’re not alone if you’re wondering what Mozzarella in Carrozza means. 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 sandwich is not to be missed!
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 – 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 – 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 – generally, this sandwich is fried in olive oil, which provides the best flavor.
Variations
Wholemeal or multigrain will work just as well as the white sliced bread. Alternatively, 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
- 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.
- 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.
Tips for Success
- 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 – 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. The slices should not be too thin—just under ½ inches (1cm)—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.
- It’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 doesn’t absorb oil. However, it shouldn’t be so hot that the outside burns before the mozzarella melts. The temperature should be around 340-350° F (170-180° C) maximum. I test by dropping in a crust, if it bubbles gently, the oil is good to go.
FAQ
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 doesn’t become soggy.
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.
This is such a delicious recipe that I doubt you’ll have leftovers. However, if you do, 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 (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 my San Marzano tomato sauce or a vibrant basil pesto to dunk your sandwich into.
Mozzarella in Carrozza Recipe
Ingredients
- 6 slices white bread
- 4 ounces (115 grams) mozzarella cheese
- ¾ 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
- 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.
- Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutritional Estimate Per Serving
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.
I’ve tried this, it’s so delicious 😋😋🤤
Amazing, isn’t it?
SOOO good. It’s the perfect comfort food!
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).
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!
It looks incredibly delicious. I wish this were in front of me.
oh so good and delicious we have it as an afternoon snack its so filling and perfect
these looks fantastic and super ooey gooey!
Wow! my kids would love this! They like cheese.:) Thanks and happy new year!:)
Cheese lovers unite because this recipe is the bomb!
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.
Wow, that anchovy sauce truely does sound amazing, Frank!
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.
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… 🙂
Ooh… this looks fantastic, Marcellina! I definitely want to try this!!
This smoked mozzarella was so delicious! I loved all the flavors! The perfect appetizer!
I made these for dinner tonight. This recipe takes the grilled cheese concept to a whole new level! Absolutely delicious!
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!