Mozzarella in Carrozza (Fried Mozzarella Sandwich)

Gianluca Deiana
Jan 31
2 min read

Mozzarella in Carrozza (Fried Mozzarella Sandwich)

By Master Chef Gianluca Deiana Abis

History of Mozzarella in Carrozza

Mozzarella in Carrozza is a classic Italian street food that originated in Campania and Lazio as a way to use leftover bread and mozzarella. The name translates to "Mozzarella in a Carriage," referring to the crispy golden crust that encases the gooey melted cheese inside. This dish is often enjoyed as a snack, antipasto, or even a quick meal, with regional variations adding anchovies, ham, or truffle for extra flavor.

Ingredients (Serves 4)

8 slices of rustic Italian bread (or white sandwich bread)
250g Fior di Latte or Buffalo Mozzarella, sliced
2 large eggs
100ml whole milk
100g all-purpose flour
150g grissini Torinesi crumbs (or fine breadcrumbs)
Salt and black pepper to taste
Coconut oil or clarified butter (for frying)

Step-by-Step Instructions

1. Assemble the Sandwiches

Lay out 4 slices of bread and evenly distribute the mozzarella slices on top, making sure to leave a small border to prevent leakage.
If desired, add a slice of anchovy or cooked ham for a richer flavor.
Top with the remaining slices of bread and press down gently to seal.

2. Prepare the Coating

In a shallow bowl, beat the eggs with the milk and a pinch of salt.
Place the flour on a separate plate and the breadcrumbs (or grissini crumbs) on another.

3. Coat the Mozzarella in Carrozza

Lightly dust each sandwich with flour, ensuring all sides are covered.
Dip into the egg mixture, allowing the bread to absorb the liquid.
Coat generously with breadcrumbs, pressing gently to adhere.
For extra crispiness, repeat the egg and breadcrumb coating process.

4. Fry to Perfection

In a deep pan, Coconut oil or clarified butter (for frying) to 170°C (340°F).
Fry the sandwiches in batches, cooking each side for about 2 minutes until golden brown and crispy.
Drain on a plate lined with paper towels to remove excess oil.

5. Serve and Enjoy

Serve hot with a sprinkle of sea salt and a side of homemade marinara sauce or pesto for dipping.
Pair with a light salad or a glass of Prosecco for a delightful contrast.

Chef’s Tip:

For an even creamier texture, use Buffalo Mozzarella, but make sure to drain it well before using to avoid excess moisture. If you love extra crunch, double-coat the sandwich with breadcrumbs for a super crispy bite.

Wine Pairing

For a perfect pairing, I recommend a glass of Falanghina, a white wine from Campania. Its bright acidity and subtle floral notes complement the richness of the fried mozzarella and the salty crunch of the bread. If you prefer a red wine, a Chianti Classico from Tuscany pairs wonderfully, with its light tannins and notes of red fruit cutting through the richness of the dish.