Easy and Delicious Mozzarella in Carrozza Recipe – Traditional Italian Fried Cheese Sandwiches

Indulge in the ultimate cheese lover’s dream with Mozzarella in Carrozza – a crispy, gooey Italian treat that takes grilled cheese to new heights! This irresistible sandwich features melty mozzarella encased in golden-brown, perfectly crisp bread, creating a show-stopping appetizer or indulgent snack.

Originating from Naples as a clever way to use up stale bread and leftover cheese, Mozzarella in Carrozza has evolved into a beloved Italian street food and restaurant favorite. The name, which translates to “mozzarella in a carriage,” playfully describes the way the melted cheese stretches like reins when pulled apart.

Perfect your Mozzarella in Carrozza technique with these expert tips:

Choose the Right Cheese

Opt for firm, slightly aged mozzarella to prevent sogginess. Fresh mozzarella should be refrigerated for a day or two until firm, then patted dry before use. Low-moisture mozzarella is a convenient alternative that melts beautifully.

Bread Crumb Selection

Use fine, unseasoned store-bought bread crumbs for the ideal crispy exterior. Avoid panko or Italian-seasoned varieties for the best texture and flavor.

Seasoning is Key

Enhance the mild flavors of bread and cheese by seasoning the bread crumbs and adding pecorino to the egg wash. For extra flair, try adding anchovies or fresh herbs between the cheese slices.

The Mayo Trick

A thin layer of mayonnaise acts as both flavor enhancer and sandwich glue, keeping everything together during frying.

Cheese Portioning

Resist the urge to overload on cheese – 2 1/2 ounces per sandwich is the sweet spot for optimal melting and stretching.

Temperature Control

Fry at a lower temperature (325°F) to ensure the cheese melts perfectly as the exterior turns golden-brown.

The 90-Second Rule

Allow the sandwich to rest for 90 seconds after frying. This brief pause allows the cheese to set slightly, ensuring the perfect pull when served.

Ingredients

• 5 ounces (140g) firm fresh mozzarella cheese or low-moisture mozzarella cut into 1/4-inch-thick slices or pre-sliced thin (see notes)
• 4 teaspoons mayonnaise
• 4 slices white sandwich bread
• 3 large eggs
• 3 tablespoons finely grated pecorino cheese
• 3/4 cup store-bought plain dried bread crumbs (see notes)
• 1/2 teaspoon Diamond Crystal kosher salt; if using table salt, use 1/4 teaspoon
• 1/2 teaspoon freshly ground black pepper
• Neutral oil such as vegetable or canola, for frying

Directions

1. Prepare the mozzarella: If using fresh mozzarella, place slices on paper towels and press dry. Spread 1 teaspoon mayonnaise on one side of each bread slice. Divide cheese evenly between 2 bread slices (about 1/4-inch thick layer). Top with remaining bread, mayonnaise side down.
2. Trim the crusts: Use a serrated knife to remove bread crusts, creating uniform squares.
3. Prepare dredging stations: In one shallow bowl, whisk eggs and pecorino. In another, combine bread crumbs, salt, and pepper.
4. Bread the sandwiches: Dip each sandwich in egg mixture, then coat thoroughly with bread crumbs. Place on a plate and refrigerate while heating oil (about 20 minutes).
5. Heat the oil: In a 10-inch cast iron skillet or Dutch oven, heat 1 inch of oil to 325°F (160°C).
6. Fry to perfection: Carefully add sandwiches to hot oil. Fry until deep golden brown, about 2 minutes per side, maintaining oil temperature between 300-325°F. Transfer to paper towel-lined plate.
7. Rest and serve: Let sandwiches rest for 90 seconds. Cut halfway through on both sides, stopping before the cheese. Slowly pull apart for an impressive cheese stretch. Serve immediately and enjoy!

Notes

For fresh mozzarella, ensure it’s firm and doesn’t ooze milk when squeezed. If too soft, refrigerate for 1-2 days until firm.