📝 About This Recipe
Hailing from the sun-drenched streets of Naples, Mozzarella in Carrozza—literally 'mozzarella in a carriage'—is the sophisticated, decadent cousin of the grilled cheese. This dish features thick slices of milky mozzarella nestled between crustless bread, which is then double-dredged and fried until the exterior is shattering-crisp and the center is a molten, stringy masterpiece. It is the quintessential comfort food that balances a rustic soul with an elegant, golden presentation.
🥗 Ingredients
The Sandwich Base
- 8 slices White pullman loaf or high-quality sandwich bread (slightly stale bread works best)
- 12 ounces Fresh Mozzarella (Fior di Latte) (sliced into 1/4 inch rounds and patted very dry)
- 4 pieces Anchovy fillets (optional, finely minced for a traditional savory umami kick)
- 8 pieces Fresh basil leaves (washed and dried)
The Breading Station
- 1 cup All-purpose flour (placed in a shallow bowl)
- 3 Large eggs (beaten thoroughly)
- 1/4 cup Whole milk (whisked into the eggs)
- 1/4 cup Parmigiano-Reggiano (finely grated into the egg mixture)
- 1/2 teaspoon Fine sea salt
- 1/4 teaspoon Freshly cracked black pepper
For Frying
- 2 cups Neutral frying oil (such as grapeseed, canola, or light olive oil)
- 1 pinch Flaky sea salt (for finishing)
👨🍳 Instructions
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1
Prepare the mozzarella by slicing it into rounds. Place the slices between several layers of paper towels and press firmly to remove as much moisture as possible; this prevents the sandwich from becoming soggy.
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2
Trim the crusts off all 8 slices of bread to create perfect squares. This ensures the edges can be sealed properly during the dredging process.
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3
Lay out 4 slices of bread. Place the dried mozzarella slices on top, leaving a small 1/4-inch border around the edges of the bread.
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4
If using, place one minced anchovy fillet and two basil leaves over the cheese on each sandwich for an authentic Neapolitan flavor profile.
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5
Top with the remaining 4 slices of bread and press down firmly with the palm of your hand to compress the sandwich slightly.
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6
Set up your dredging station: one bowl with flour, and a second bowl with the eggs, milk, grated Parmigiano, salt, and pepper whisked together.
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7
Dredge each sandwich lightly in the flour, ensuring the sides (the 'seams') are well-coated. Tap off any excess.
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8
Dip the floured sandwich into the egg mixture. Pay special attention to the edges, ensuring the egg soaks in slightly to help 'glue' the bread slices together.
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9
For an extra crispy 'carriage,' dip the sandwich back into the flour very lightly and then once more into the egg. This double-coating creates a sturdy, leak-proof crust.
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10
Heat about 1/2 inch of oil in a large heavy-bottomed skillet over medium-high heat until it reaches 350°F (175°C) or until a pinch of flour sizzles instantly.
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11
Carefully lower the sandwiches into the hot oil using a spatula. Fry for 2-3 minutes per side until they are a deep, even golden brown.
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12
Use tongs to briefly hold the sandwiches upright on their edges in the oil for 30 seconds to ensure the sides are cooked and sealed.
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13
Remove the sandwiches and place them on a wire rack set over a baking sheet to drain. Immediately sprinkle with a pinch of flaky sea salt.
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14
Let the sandwiches rest for 1-2 minutes so the cheese sets slightly, then slice diagonally and serve immediately while the cheese is at peak meltiness.
💡 Chef's Tips
Always use low-moisture fresh mozzarella or dry your fresh mozzarella thoroughly; excess water will cause the oil to splatter and the bread to turn mushy. Do not skip trimming the crusts, as the soft white interior of the bread is what absorbs the egg wash to create the signature seal. Keep the oil temperature consistent; if it's too cool, the bread will absorb grease, but if it's too hot, the outside will burn before the cheese melts. For a vegetarian version, omit the anchovies and add a thin slice of sun-dried tomato or a swipe of olive tapenade for that savory punch.
🍽️ Serving Suggestions
Serve alongside a bright, acidic Marinara sauce for dipping to cut through the richness of the cheese. Pair with a crisp Arugula salad tossed in a sharp lemon vinaigrette. A glass of chilled Prosecco or a light Italian Pinot Grigio complements the fried texture beautifully. Serve as an 'Antipasto' course or a decadent weekend brunch main with a side of roasted cherry tomatoes.