Mozzarella in Carrozza (Fried Mozzarella Sandwiches)

A timeless Italian classic, Mozzarella in Carrozza features crispy, golden-brown breaded sandwiches filled with creamy, melted low-moisture mozzarella. A beloved appetizer or snack, best shared with a tangy dipping sauce.

Total Time

10 minutes (prep and cooking)

Note: Total time includes chilling the mozzarella, bread assembly, and frying. Actual time may vary based on technique.

Ingredients

(For 4 servings, 2 sandwiches each)

• 3 large eggs

• 1 large garlic clove, minced (fresh)

• Kosher salt and freshly ground black pepper, to taste

• 1 cup breadcrumbs (preferably panko for extra crispiness)

• 8 slices white sandwich bread, crusts removed (trimmed edges for neatness)

• 1 pound low-moisture mozzarella cheese (not fresh; chilled for 30+ minutes before slicing)

• ¼ cup olive oil (for frying, plus extra if needed)

Preparation

Step 1: Prepare the Egg and Breadcrumb Mixtures

• Egg Batter: In a shallow bowl, whisk eggs until smooth. Add minced garlic, ½ tsp salt, and ¼ tsp pepper; whisk again to combine. Let rest 2–3 minutes to infuse garlic flavor (optional but recommended).

• Breadcrumb Mixture: In another shallow bowl, mix breadcrumbs with ¼ tsp salt and ⅛ tsp pepper. Stir to distribute seasonings evenly.

Step 2: Assemble the Cheese Sandwiches

• Place 4 slices of crustless bread on a work surface. Top each with 1 chilled mozzarella slice (1/4-inch thick).

• Trim excess cheese if it extends beyond the bread’s edges to prevent overflow during frying.

• Cover each cheese-topped slice with a second bread slice, pressing gently to secure layers.

Step 3: Coat the Sandwiches

• Dip one sandwich entirely into the egg batter, submerging all surfaces and edges. Transfer to the breadcrumb mixture, pressing firmly to coat every side (use a fork or hands to ensure edges are covered).

• Place coated sandwiches on a plate and refrigerate for 10–15 minutes to “set” the coating (prevents crumbs from falling off during frying).

Step 4: Fry the Sandwiches

• Heat ¼-inch olive oil in a large skillet over medium heat (target temperature: 350°F/175°C). Test oil readiness by dropping a breadcrumb: it should sizzle and rise within 5–10 seconds.

• Fry sandwiches in batches (avoid overcrowding). Cook 1–2 minutes per side, turning once with a slotted spatula, until golden brown and crispy. The cheese should melt completely (internal temp: 145°F/63°C).

• Drain on paper towels; lightly season with salt immediately after draining.

Step 5: Serve & Enjoy

• Slice diagonally into halves/quarters. Pair with a dipping sauce (marinara, vodka sauce, or basil aioli).

User Reviews & Comments

• “Delicious as written! The comments hit the NYT trifecta: regional police, healthy critics, and freestyle reviewers.”

• “Spelling fix: ‘Mozzarella in carrozza’ (no ‘en’!). I volunteer to help with future recipes!”

• “Took longer than 10 minutes (total ~25), but worth it for crispy goodness.”

• “In Brooklyn, L&B serves this with marinara; in NJ, it’s often with anchovies as ‘spiedini alla Romana.’”

• “Add a dipping sauce! We used vodka sauce + basil—perfection.”

Pro Tips

• Chill Mozzarella: Ensures the cheese melts smoothly without collapsing during frying.

• Crust-Free Bread: Prevents uneven browning and messy overhangs.

• Oil Temperature: A thermometer (350°F/175°C) guarantees even frying and crispy results.

Enjoy your crispy, cheesy masterpiece! 🧀🍞