Description
Mozzarella in Carrozza is a classic Italian fried sandwich featuring gooey mozzarella cheese sandwiched between crisp, golden bread slices. This recipe delivers a crunchy exterior with a melty, cheesy center, perfect as an appetizer or snack.
Ingredients
Scale
Sandwich
- 5 teaspoons mayonnaise (optional)
- 4 slices white bread, crust removed
- 5 ounces firm fresh low-moisture mozzarella cheese, cut into 1/4-inch thick slices
Dipping and Coating
- 2 large eggs, room temperature and lightly beaten
- 2/3 cup whole milk, room temperature
- 5 tablespoons all-purpose flour
- 1/4 cup panko bread crumbs (optional)
- Kosher salt and freshly cracked black pepper, to taste
Frying
- 1/2 cup neutral vegetable oil, for frying
Instructions
- Prepare Bread and Cheese: If using mayonnaise, spread it evenly on one side of each slice of bread. Place slices of mozzarella cheese on two slices of the bread and top each with the remaining bread slices to form sandwiches.
- Make Dipping Mixtures: In a shallow bowl, whisk together the eggs and milk, seasoning with salt and pepper. In another shallow bowl, combine the flour, panko bread crumbs (if using), and salt and pepper to taste.
- Coat Sandwiches: Dip each sandwich completely in the egg and milk mixture, then dredge thoroughly in the flour mixture to coat all sides. Place the coated sandwiches on a parchment-lined tray.
- Chill Sandwiches: Refrigerate the sandwiches for 20 minutes. This helps the coating adhere well during frying.
- Heat Oil: Heat the vegetable oil in a cast iron skillet or Dutch oven to about 1 inch depth until hot but not smoking.
- Fry Sandwiches: Carefully place the sandwiches into the hot oil. Fry for about 2 minutes on one side until golden brown, then flip and fry for another 2 minutes until evenly crisp and golden.
- Slice and Serve: Remove sandwiches and transfer to a cutting board. Using a serrated knife, cut through sandwiches carefully to avoid oozing cheese. Serve warm and enjoy immediately.
Notes
- Mayonnaise is optional but adds a subtle richness and helps the bread brown evenly.
- Panko breadcrumbs add extra crunch but can be omitted if preferred.
- Use low-moisture mozzarella for best melting without excess moisture leaking.
- Maintain oil temperature to avoid greasy sandwiches; too low and bread absorbs oil, too high and outside burns before cheese melts.
- Cut sandwiches gently with a serrated knife to preserve cheese structure and prevent spills.
Nutrition
- Serving Size: 1 sandwich
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 140 mg
