📝 About This Recipe
Originating from the sun-drenched streets of Naples, Mozzarella in Carrozza literally translates to 'mozzarella in a carriage,' referring to the way the bread encases the molten cheese. This iconic Italian antipasto transforms simple white bread and fresh mozzarella into a decadent, golden-crusted masterpiece that defines comfort food. With its crisp, panko-style exterior and a heart of stretching, gooey cheese, it is a sophisticated take on the grilled cheese that captures the essence of Italian soul food.
🥗 Ingredients
The Sandwich Assembly
- 8 slices White sandwich bread (crusts removed, slightly firm or day-old bread works best)
- 8 ounces Fresh Mozzarella di Bufala or Fior di Latte (sliced into 1/2 inch rounds and patted very dry)
- 4 pieces Anchovy fillets (optional, finely minced for a savory Neapolitan punch)
- 8 large Fresh basil leaves (washed and dried)
The Breading Station
- 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)
- 1.5 cups Fine breadcrumbs or Panko (for a modern, extra-crispy crunch)
- 1 teaspoon Kosher salt (to season the flour and eggs)
- 1/2 teaspoon Black pepper (freshly cracked)
Frying and Finishing
- 2 cups Neutral oil (such as vegetable, grapeseed, or light olive oil)
- 1 pinch Sea salt (flaky 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 or steaming from the inside.
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2
Trim the crusts off all 8 slices of bread to create uniform squares. This ensures the edges seal perfectly during the breading process.
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3
Lay out 4 slices of bread. Place a slice of mozzarella in the center of each, leaving a 1/2-inch border around the edges. If using, add a small piece of anchovy and two basil leaves on top of the cheese.
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4
Place the remaining 4 slices of bread on top to create sandwiches. Press the edges of the bread together firmly with your fingers to 'lock' the cheese inside.
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5
Set up your dredging station: one bowl with flour (seasoned with salt and pepper), a second bowl with the egg, milk, and Parmigiano mixture, and a third bowl with the breadcrumbs.
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6
Dredge each sandwich lightly in the flour, shaking off any excess. Pay special attention to the edges to ensure they are coated.
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7
Dip the floured sandwich into the egg mixture, ensuring it is fully submerged. Let it soak for about 10-15 seconds so the bread absorbs some egg, which helps create the 'carriage' seal.
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8
Transfer the sandwich to the breadcrumbs, pressing firmly so the crumbs adhere to all sides, including the edges.
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9
Place the breaded sandwiches on a tray and refrigerate for 10-15 minutes. This 'sets' the breading and helps prevent the cheese from leaking out during frying.
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10
In a large heavy-bottomed skillet or cast iron pan, heat about 1/2 inch of oil over medium-high heat until it reaches 350°F (175°C). A pinch of breadcrumbs should sizzle immediately when dropped in.
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11
Carefully lower the sandwiches into the hot oil. Fry for 2-3 minutes per side, or until they reach a deep, golden brown color.
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12
Use a slotted spatula to flip them gently. Once both sides are crispy and the cheese feels soft when pressed, remove them from the pan.
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13
Drain the sandwiches on a wire rack or paper towels for 1 minute. Sprinkle immediately with a pinch of flaky sea salt while still hot.
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14
Slice each sandwich diagonally to reveal the melting cheese center and serve immediately while the 'cheese pull' is at its peak.
💡 Chef's Tips
Drying the mozzarella is the most critical step; excess water will cause the oil to splatter and the bread to turn mushy. Do not skip the refrigeration step, as it helps the coating adhere and prevents the sandwich from falling apart in the oil. If the breading is browning too fast, lower the heat slightly; you want the cheese to melt fully before the exterior burns. For a more authentic 'Carrozza' look, use a fork to crimp the edges of the bread before breading to ensure a tight seal. Avoid using pre-shredded mozzarella, as it contains anti-caking agents that prevent that signature smooth, elastic melt.
🍽️ Serving Suggestions
Serve with a side of warm marinara sauce or a spicy Arrabiata for dipping. Pair with a crisp, chilled glass of Greco di Tufo or a light Prosecco to cut through the richness. Accompany with a simple arugula salad dressed in lemon and olive oil to provide a fresh, peppery contrast. For a salty kick, serve with a few extra salt-cured anchovies and lemon wedges on the side. Enjoy as a decadent starter followed by a light pasta dish like Spaghetti al Limone.