Last summer, I spent a weekend visiting an old friend of mine, Marco, in a quiet town nestled along the southern coast of Italy. Marco and I go way back—we met while volunteering at a school program for immigrant children in New York, decades ago. He eventually returned to his hometown to take care of his family vineyard, while I stayed on as a teacher. This visit was long overdue.
One warm evening, after a full day of walking through olive groves and arguing (in good spirits) over who made the better red sauce, Marco pulled out a few slices of fresh bread, a ball of mozzarella, and said, “Let me make you a snack we ate after school as kids.” He cooked with such ease, talking the whole time, pan sizzling in the background. Within minutes, the kitchen filled with the scent of warm oil, melting cheese, and toasty bread.
What he served me wasn’t fancy. Just golden triangles of fried bread, oozing with creamy mozzarella. But the simplicity made it magical. We ate them standing by the window, sipping a crisp white wine, the sea breeze slipping through the curtains.
I’ve made Mozzarella in Carrozza dozens of times since—each bite brings me back to Marco’s kitchen, and to that sun-drenched moment of quiet joy. This is comfort food at its most nostalgic. Let me show you how to make it just right.
Short Description
Mozzarella in Carrozza is a classic Italian fried mozzarella sandwich. Made with white bread, creamy mozzarella, and a crisp golden coating, it’s pan-fried to perfection and served hot and melty.
Key Ingredients
Main Ingredients
- 4 slices white bread, crusts removed
- 1 ball mozzarella cheese (4.2 oz), sliced
Egg Wash and Coating
- 2 large eggs
- 2/3 cup whole milk
- 5 tablespoons all-purpose flour
- Sunflower oil, for frying
- Salt and black pepper, to season
Tools Needed
- Sharp knife
- Cutting board
- Mixing bowl
- Shallow plate
- Frying pan
- Tongs or spatula
- Paper towels
Cooking Instructions
Step 1: Prep the Egg Mixture
In a medium mixing bowl, whisk together eggs, milk, a pinch of salt, and a bit of black pepper until smooth. Set aside.
Step 2: Prepare the Coating Station
Spread the flour evenly on a shallow plate. Place it next to the egg mixture for easy coating later.
Step 3: Slice the Mozzarella and Assemble
Cut the mozzarella into thick slices. Lay two slices of bread on a clean surface and divide the mozzarella evenly between them, staying clear of the edges to avoid leaks.
Top with the remaining bread slices and press gently. Slice each sandwich diagonally to create two triangles per sandwich.
Step 4: Heat the Oil
Pour sunflower oil into a frying pan to about 1/4 inch deep. Heat over medium until it shimmers but doesn’t smoke—around 350°F if using a thermometer.
Step 5: Coat the Sandwiches
Dredge each triangle in flour, ensuring all sides and edges are covered. Then dip into the egg mixture, coating every surface thoroughly.
Step 6: Fry Until Golden
Gently place each coated sandwich into the hot oil. Fry in batches for 2–3 minutes per side, turning once, until the outside is crisp and golden brown. Transfer to paper towels to drain.
Why You’ll Love This Recipe
Cheesy Comfort: Each bite delivers warm, melty mozzarella surrounded by crispy bread simple but deeply satisfying.
Quick and Easy: You only need a few ingredients and about 20 minutes to bring this together.
Kid and Crowd Friendly: Perfect for after-school snacks, party platters, or casual dinners.
Customizable: Add anchovies, pesto, or tomato slices to change up the flavor.
Budget-Conscious: Makes something indulgent and special with basic pantry ingredients.
Mistakes to Avoid & Solutions
Cheese Oozing Out
Solution: Keep the cheese well within the bread edges. Press the sandwich firmly before slicing and coating.
Soggy Texture
Solution: Don’t overcrowd the pan. Fry in small batches and make sure your oil is hot enough.
Undercooked Centers
Solution: Use medium heat and fry long enough for the mozzarella to melt thoroughly without burning the exterior.
Too Oily
Solution: Let sandwiches drain on paper towels after frying. Also, avoid flipping too often during cooking.
Serving and Pairing Suggestions
Serve hot and fresh, straight from the pan.
Pair with a light tomato soup or marinara dipping sauce.
A crisp green salad with lemon vinaigrette complements the richness.
Works well on an antipasto platter with olives and roasted peppers.
For drinks, try sparkling water with lemon, white wine, or a light beer.
Storage and Reheating Tips
Let leftovers cool completely before storing.
Wrap tightly in foil or store in an airtight container in the fridge for up to 2 days.
To reheat: Place in a skillet over low heat until crisp and warmed through. Avoid microwaving—this makes the bread soggy.
You can also reheat in an oven at 375°F for 8–10 minutes.
FAQs
1. Can I use another type of bread?
Yes, but make sure it’s firm and not too airy. Brioche or sourdough works, though classic white bread gives the best structure.
2. Can I bake instead of frying?
Baking won’t achieve the same crisp exterior, but you can try it at 400°F for 10–12 minutes per side. Use a wire rack on your baking sheet to maintain crunch.
3. What kind of mozzarella should I use?
Use fresh mozzarella, but not too watery. Pat dry with a paper towel before assembling to avoid sogginess.
4. Can I freeze Mozzarella in Carrozza?
It’s best enjoyed fresh. However, you can freeze assembled, uncooked sandwiches. Freeze on a tray first, then transfer to a bag. Fry directly from frozen, just add an extra minute or two.
5. Is sunflower oil necessary?
Not at all. It’s preferred for its light taste and high smoke point, but canola or vegetable oil works fine.
Tips & Tricks
Use day-old bread for better structure, it holds together better when dipped and fried.
Always pat mozzarella dry before using.
Press the sandwiches before cutting to help seal the edges naturally.
Fry in small batches so the oil stays hot and sandwiches cook evenly.
Let the fried sandwiches rest a minute before serving to avoid burning your mouth!
Recipe Variations
With Anchovy and Basil
Add a thin slice of anchovy and a basil leaf between the mozzarella slices before assembling. Fry as directed.
Flavor: Salty, herbaceous twist on the classic.
With Tomato and Oregano
Place a thin tomato slice and a sprinkle of oregano inside with the cheese.
Skip the dipping sauce, these taste like mini pizzas!
Spicy Carrozza
Add a pinch of red pepper flakes to the egg mixture or a thin smear of spicy arrabbiata sauce inside.
Pairs well with a cool cucumber yogurt dip.
Gluten-Free Version
Use gluten-free sandwich bread and swap all-purpose flour with rice flour.
Fry carefully, gluten-free bread can be more delicate.
Final Thoughts
Marco’s kitchen that summer didn’t have fancy tools, a gas range, or spotless counters. But what it did have was history and food that told it. Mozzarella in Carrozza reminded me that great cooking doesn’t always start with a recipe; sometimes, it begins with a story shared, a moment paused, or a friendship rekindled over something warm and simple.
I’ve made this dish for my grandchildren during snow days, brought it to community potlucks, and once even whipped it up in a borrowed kitchen on a hiking trip with neighbors. No matter the setting, it brings people to the table with smiles and full hearts. Try it once and you’ll understand. The crunch, the melt, the comfort, it’s all there, waiting.
Mozzarella In Carrozza
Print ThisIngredients
- Main Ingredients
- 4 slices white bread, crusts removed
- 1 ball mozzarella cheese (4.2 oz), sliced
- Egg Wash and Coating
- 2 large eggs
- 2/3 cup whole milk
- 5 tablespoons all-purpose flour
- Sunflower oil, for frying
- Salt and black pepper, to season
Instructions
Step 1: Make Egg Mixture
Whisk eggs, milk, salt, and pepper in a bowl. Set aside.
Step 2: Set Up Coating Station
Spread flour on a plate next to the egg bowl.
Step 3: Assemble Sandwiches
Slice mozzarella thick. Layer it between bread slices. Press gently and cut into triangles.
Step 4: Heat Oil
Pour ¼ inch sunflower oil into a skillet. Heat over medium to 350°F.
Step 5: Coat Sandwiches
Dredge triangles in flour, then dip in egg mixture, coating well.
Step 6: Fry Until Golden
Fry 2–3 minutes per side until crisp and golden. Drain on paper towels.
