Mozzarella in Carrozza Recipe

Ready to dive into the ultimate Italian comfort food? This Mozzarella in Carrozza Recipe is marvelously golden, irresistibly melty, and every bit as satisfying as the name promises. Think of it as Italy’s answer to the grilled cheese—taken to crunchy, gooey perfection!

this Recipe

Ingredients You’ll Need

The beauty of this Mozzarella in Carrozza Recipe is all in how these everyday ingredients join forces. Every choice—from the bread down to that sprinkle of salt—makes the texture irresistible and the flavor pure nostalgia.

• White Bread (4 slices, crusts removed): Soft white bread is traditional for that fluffy, delicate bite—crustless for the perfect seal.
• Firm Fresh Low-Moisture Mozzarella (5 ounces, sliced): This creates a dreamy melt without making the sandwich soggy. Slice it to a generous 1/4 inch for full gooeyness.
• Mayonnaise (5 teaspoons, optional): A thin layer inside the bread adds creaminess and gentle tang, and helps prevent sogginess.
• Eggs (2 large, room temperature): The secret to that golden crust—helps the flour cling and creates a pillowy breading.
• Whole Milk (2/3 cup): Adds richness and helps produce a beautiful, even coating.
• All-Purpose Flour (5 tablespoons): Critical for a shatteringly crisp exterior—don’t skip it!
• Panko Bread Crumbs (1/4 cup, optional): For extra crunch, panko is a game-changer. Improves texture without overpowering the classic flavors.
• Neutral Vegetable Oil (1/2 cup): Ensures the sandwiches fry up perfectly crisp without adding any strong flavors.
• Kosher Salt and Freshly Cracked Black Pepper: Enhances each layer of flavor, from the batter to the finish.

Variations

Love a little twist on tradition? The joy of the Mozzarella in Carrozza Recipe is how easy it is to riff on. Mix things up based on what you have, or tailor it to favorite flavors or dietary preferences.

• Add Prosciutto or Ham: Slip a slice of prosciutto cotto or classic deli ham between the cheese and bread for an extra savory kick—like an Italian Croque Monsieur!
• Stuff with Sun-Dried Tomatoes or Pesto: Layer a little tangy sun-dried tomato or a swipe of pesto for bursts of bright, herby flavor.
• Go Gluten-Free: Use your favorite gluten-free sandwich bread and certified GF flour for a version everyone can enjoy.
• Make it Spicy: Add a pinch of crushed red pepper, calabrian chili paste, or even chili oil to the cheese for a subtle warmth.

How to Make Mozzarella in Carrozza Recipe

Step 1: Assemble and Prep Your Sandwiches

If you’re using mayonnaise, spread a thin layer on one side of each slice of bread—it acts as a delicious barrier and amps up flavor. Layer generous slices of mozzarella between two prepared bread slices for each sandwich, making sure the cheese doesn’t go right up to the edge. Gently press the sandwiches to seal, and place them on a parchment-lined tray.

Step 2: Dip, Dredge, and Coat

Whisk the eggs with milk, salt, and pepper in a shallow bowl. In a separate bowl, combine flour (and panko, if you’d like) with a pinch more salt and pepper. Carefully dip each sandwich, making sure all sides—including the edges—are doused in the egg mixture. Next, dredge generously in the flour mixture so you get a uniform coating all around. Gently place the breaded sandwiches back on the tray.

Step 3: Chill to Prevent Melty Mayhem

Let the coated sandwiches chill in the refrigerator for about 20 minutes. This brief rest firms up the bread and coating, helping everything stay beautifully intact when you fry—no runaway cheese here!

Step 4: Fry to Golden Perfection

Heat about 1 inch of neutral oil in a wide skillet or Dutch oven over medium heat. When the oil shimmers (and a pinch of flour bubbles instantly), gently add the sandwiches. Fry for about 2 minutes per side, flipping with care, until each is deeply golden and crisp. Move them to a board to cool slightly—resist the urge to cut right away (the cheese needs a second to settle!).

Step 5: Slice and Serve

To get those picture-perfect halves, use a good serrated knife. Start cutting until you reach the molten cheese center, then flip and finish slicing from the other side—this keeps all the gooey goodness in place. Enjoy immediately for the best cheese pull!

How to Serve Mozzarella in Carrozza Recipe

Garnishes

For an authentic finishing touch, sprinkle the hot sandwiches with a little flaky salt and finely chopped fresh basil or Italian parsley. A scattering of freshly grated parmesan or a drizzle of good olive oil is pure heaven—and a little extra black pepper really ties it all together.

Side Dishes

These rich, cheesy treats pair beautifully with a bright arugula salad tossed in lemon, a bowl of tomato soup for dipping, or even a side of quick pickled onions to cut through the richness. And if you’re looking for a true Italian street-food vibe, try serving alongside a spicy arrabbiata dipping sauce!

Creative Ways to Present

Cut each Mozzarella in Carrozza into neat triangles or fingers and arrange on a platter as a party appetizer. For brunch, serve alongside runny eggs or as an indulgent breakfast sandwich. Or go classic: serve them fresh from the oil on vintage paper for a nostalgic street-food vibe.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (trust me, this is rare!), store them in an airtight container in the fridge for up to 2 days. Let the sandwiches cool completely before chilling to preserve their crispy shell.

Freezing

To freeze, assemble and bread the sandwiches, then lay them uncooked on a tray to freeze solid. Once frozen, wrap individually and store in a freezer-safe bag. When ready to enjoy, fry from frozen—just increase the cook time slightly and make sure the cheese is fully melted.

Reheating

For best results, reheat in a toaster oven or hot skillet—this will bring back the crispness and keep the cheese melty. Avoid microwaving, as it can make the bread chewy and lose that beautiful crunch.

FAQs

Final Thoughts

This Mozzarella in Carrozza Recipe captures everything I love about Italian comfort food—simple, beautiful ingredients and a crispy, gooey payoff in every bite. I hope you’ll give it a try (and make it your own!) the next time you crave something golden, melty, and utterly joyful. Buon appetito!

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