Mozzarella In Carrozza is a popular fried mozzarella sandwich - Golden crisp on the outside and melt-in-your-mouth on the inside.

The name Mozzarella in Carrozza in Italian means "mozzarella in a carriage", and it's a fried sandwich filled with delicious mozzarella.

It was first created in the Naples area about 200 years ago, and it's still one of the most popular comfort foods in Italy.

Three Ways For Mozzarella in Carrozza

The most popular mozzarella in carrozza recipes come from Rome, Naples, and Messina.

Naples

In the original and very basic version, the only ingredient between the two slices of crispy bread is pure buffalo mozzarella.

It's incredibly creamy inside and the mozzarella is the one and only star.

Rome

The roman version adds two extra ingredients and uses fior di latte instead of buffalo mozzarella.

Either anchovies or cooked ham are added. It's richer and definitely bold in flavour.

Messina

In the Sicilian version, the mozzarella is trapped between two slices of bread gently brushed with béchamel sauce.

The lightly spiced white sauce gives a uniquely complex flavor and extra creaminess, delivering a sandwich that literally melts in your mouth.

As you can see there are many ways to enjoy this classic Italian recipe and each one tastes amazingly delicious.

Whether you choose to go basic, add béchamel sauce or any other favorite ingredient, I promise this mozzarella sandwich will be your new favorite comfort food.

INGREDIENTS

The classic fried mozzarella sandwich is made with 6 simple everyday ingredients:

• sandwich bread: I used white bread here, but wholemeal, multi-grain or gluten-free bread would most surely work just as great.
• eggs: together with milk they help secure your sandwich.
• flour: you can use all purpose flour or gluten-free flour if needed.
• milk: a little milk is mixed with the eggs to create an egg wash that secures your sandwich.
• mozzarella: you can use homemade mozzarella, store-bought mozzarella, or buffalo mozzarella. Make sure you pat the slices dry so that it's not too watery.
• breadcrumbs: you can use regular breadcrumbs, homemade italian breadcrumbs, or panko breadcrumbs, which is my favourite option.

Then you can add one of the fillings mentioned above, such as bechamel sauce, ham, anchovies, or any other filling you like.

HOW TO MAKE MOZZARELLA IN CARROZZA

This fried mozzarella sandwich is super easy to prepare at home in 6 simple steps.

Scroll down for the full printable recipe.

Step 1. Start by slicing off the crust from two slices of classic sandwich bread.

Step 2. Brush the bread with béchamel sauce for the Sicilian version, add a slice of ham for the roman way, or leave it plain for the Neapolitan.

Add 2 thick mozzarella slices (about 1-inch wide) and close the sandwich.

Step 3. Arrange the flour in a bowl or plate. Coat the mozzarella sandwich on all sides with the flour and dust off the flour in excess.

Step 4. Beat the eggs with the milk in another bowl. Coat the sandwich on all sides with the egg wash until fully covered.

Step 5. Arrange the breadcrumbs on a plate and coat the sandwich on all sides, to fully seal the cheese inside and avoid leaks during the frying process.

Step 6. Dip the sandwich in hot oil and deep-fry for 2 minutes on each side, or until crispy and golden on both sides. 

Let it rest on a plate covered with kitchen paper for a couple of minutes, then serve nice and hot!

A thick hot crispy sandwich loaded with cheesy, gooey, mozzarella - Italian mozzarella in carrozza is the answer to the American grilled cheese sandwich. A MUST-TRY!

HOW TO STORE LEFTOVERS

It's best to eat this melty cheesy sandwich straight away, nice and hot.

However, you can place the prepared sandwiches (once you have deep-fried them) in an airtight container, and store them in the freezer for up to one month.

Then, place them in a pre-heated oven and warm them up for about 10 minutes.

DID YOU TRY THIS RECIPE?

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5 from 7 votes

Mozzarella In Carrozza (Fried Mozzarella Sandwich)

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Mozzarella In Carrozza is a popular Italian fried mozzarella sandwich - Golden crisp on the outside and melt-in-your-mouth on the inside.

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Course: Appetiser

Cuisine: Italian

Serving: 2

Calories: 1065kcal

Author: Andrea Soranidis - The Petite Cook

Ingredients

1x2x3x

• 4 white sandwich bread slices
• 120 g fresh mozzarella or buffalo mozzarella, sliced
• 2 eggs
• 1 tablespoon milk
• 80 g flour
• 80 g panko breadcrumbs
• 250 ml vegetable frying oil
• salt & pepper to taste

Fillings (optional):

• 2 tablespoon bechamel sauce
• 2 ham slices

MetricUS Customary

Instructions

• Cut the crust off from the white sandwich bread slices.
• Brush the bread with béchamel sauce for the Sicilian version, add a slice of ham for the roman way or leave it plain for the Neapolitan. Add 2 thick mozzarella slices (about 1-inch wide) and close the sandwich.
• Arrange the flour in a bowl or plate, and dredge the mozzarella sandwich in until fully coated.
• Beat the eggs and milk in another bowl, season to taste with salt and pepper. Coat the sandwich on all sides with the egg-wash until fully covered.
• Arrange the breadcrumbs on a plate and coat the sandwich to fully seal the mozzarella inside and avoid leaks during frying process. Repeat the breading process if necessary.
• Heat the oil a in a deep heavy sauce-pan. Add more oil if needed until is enough to deep-fry the sandwich.
• Heat over medium-high heat until a deep-fry thermometer reads 350°F/ 170°C.
• Gently fold the sandwich in and deep-fry 2 mins on each side, or until crispy and golden on both sides.
• Transfer the sandwich on a plate covered with kitchen paper, allow to cool slightly and serve.

Video

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Nutrition

Calories: 1065kcal | Carbohydrates: 116g | Protein: 47g | Fat: 45g | Saturated Fat: 25g | Cholesterol: 241mg | Sodium: 1554mg | Potassium: 437mg | Fiber: 6g | Sugar: 8g | Vitamin A: 745IU | Calcium: 661mg | Iron: 9mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.