📝 About This Recipe
Originating from the sun-drenched streets of Naples, Mozzarella in Carrozza is a sublime transformation of a simple cheese sandwich into a decadent, golden-crusted masterpiece. The name translates to 'mozzarella in a carriage,' referring to the way the crusty bread 'carries' the molten, stretching cheese through a double-dredge process that creates a shatteringly crisp exterior. It is the perfect marriage of comfort food and sophisticated antipasto, offering a rich, savory experience that is impossible to resist.
🥗 Ingredients
The Sandwich Assembly
- 8 slices White Pullmann Bread (crusts removed, slightly stale bread works best)
- 8 ounces Fresh Buffalo Mozzarella (sliced into 1/2 inch rounds and patted very dry)
- 4 pieces Anchovy Fillets (optional, finely minced for a salty depth)
- 8 leaves Fresh Basil Leaves (washed and dried)
The Dredge and Coating
- 1 cup All-Purpose Flour (placed in a shallow bowl)
- 3 Large Eggs (beaten well)
- 1/4 cup Whole Milk (whisked into the eggs)
- 1/4 cup Parmigiano-Reggiano (finely grated into the egg mixture)
- 1/2 teaspoon Kosher Salt (for seasoning the flour and eggs)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1.5 cups Fine Breadcrumbs (plain or Italian seasoned)
Frying and Finishing
- 2 cups Neutral Oil (such as vegetable or grapeseed oil for frying)
- 1 pinch Flaky Sea Salt (for finishing)
👨🍳 Instructions
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1
Prepare the mozzarella by slicing it into 1/2-inch thick pieces. Place the slices between paper towels and press firmly to remove as much moisture as possible; this prevents the sandwich from becoming soggy.
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2
Lay out the 8 slices of bread and remove the crusts using a sharp serrated knife. This ensures the edges seal perfectly during the dredging process.
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3
Place a slice of mozzarella in the center of 4 bread slices, ensuring there is a 1/2-inch border of bread visible around the cheese. If using, add a small piece of anchovy and two basil leaves on top of the cheese.
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4
Top with the remaining bread slices to create 4 sandwiches. Use your fingers or a small rolling pin to gently flatten the edges of the bread, pressing them together to 'lock' the cheese inside.
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5
Set up your dredging station: one bowl with salted flour, one bowl with the egg-milk-parmesan mixture, and one bowl with breadcrumbs.
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6
Dredge each sandwich lightly in the flour, shaking off any excess. Pay special attention to the edges of the bread.
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7
Dip the floured sandwich into the egg mixture, ensuring it is fully submerged and the edges are well-coated. Let the excess drip off.
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8
Press the sandwich into the breadcrumbs, coating all sides and the edges thoroughly. For an extra-sturdy 'carriage', you can dip it back into the egg and then the breadcrumbs a second time.
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9
Place the prepared sandwiches on a wire rack and refrigerate for 10-15 minutes. This helps the coating set and prevents the cheese from leaking out too quickly during frying.
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10
In a heavy-bottomed skillet or Dutch oven, heat about 1 inch of oil to 350°F (175°C). You can test the heat by dropping in a breadcrumb; it should sizzle immediately.
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11
Carefully lower 2 sandwiches at a time into the hot oil. Fry for 2-3 minutes per side until they reach a deep, golden-brown hue.
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12
Using a slotted spatula, remove the sandwiches and place them on a paper-towel-lined plate to drain briefly.
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13
Immediately sprinkle with a touch of flaky sea salt while still hot.
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14
Slice each sandwich diagonally to create triangles, revealing the dramatic, stretchy cheese center.
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15
Serve immediately while the cheese is at its peak meltiness.
💡 Chef's Tips
Always use low-moisture mozzarella or dry your fresh mozzarella extremely well to avoid 'oil splatter' and soggy bread. Don't skip the refrigeration step; it acts as insurance to keep the sandwich sealed during the high-heat fry. Make sure your oil is at the correct temperature (350°F); if it's too cold, the bread absorbs oil; if too hot, the outside burns before the cheese melts. If you want a more traditional Roman version, omit the breadcrumbs and just use a heavy flour and egg wash coating. For a vegetarian version, replace the anchovies with a thin slice of sun-dried tomato or a smear of olive tapenade.
🍽️ Serving Suggestions
Serve with a side of warm marinara sauce for dipping to cut through the richness. Pair with a crisp, acidic white wine like a Greco di Tufo or a chilled Prosecco. A simple arugula salad with lemon vinaigrette provides a peppery, fresh contrast to the fried cheese. Serve as part of a larger Italian fritto misto (fried platter) with zucchini flowers and arancini. Offer a squeeze of fresh lemon over the top to brighten the savory flavors.