Mozzarella in Carrozza, Fried Mozzarella Sandwiches

Mozzarella in Carrozza – Italian fried mozzarella sandwiches made with a creamy and oozy mozzarella centre and a crispy and good fried bread outside. A totally indulgent and comforting treat you'll be making again and again!

Mozzarella in Carrozza translates as 'mozzarella in a carriage'. The carriage is made with white bread dipped in flour then an egg and milk mixture before being fried so it's crispy and good. It's a -indulgent grilled cheese and it's every bit as good as it sounds!

This is a popular snack eaten all over Italy and it's both easy to make and budget-friendly, all you need is a few simple pantry ingredients.

We like to serve this on a lazy weekend afternoon when we want something a little extra special but we also LOVE to make it for “dinner” with a glass of red wine. After a long day, it's the solid comfort food meal!

Ingredients – what you need

This recipe is made with basic ingredients white bread (crusts removed), fresh mozzarella cheese, eggs, milk, flour, sunflower oil. See the photo below that shows all the ingredients you need!

How to make Mozzarella in Carrozza – step by step

First, cut the crusts from the bread and discard (photo 1).

Cut the mozzarella into slices (medium thickness, not too thin) and add them to one slice of bread. Cover the top of the mozzarella with another slice of bread to make a sandwich and cut diagonally into triangles (photos 2 & 3).

Dust each triangle in flour making sure to cover the edges well (photo 4).

Whisk the milk and eggs together in a bowl then dip the triangles into the mixture quickly but making sure all edges are covered (photo 5).

Fry in sunflower oil for a couple seconds each side until browned and crispy, drain for a few seconds on kitchen paper then serve (photos 6-8).

Recipe Tips and FAQs

• Frying – make sure your oil is nice and hot before frying. To test it, drop a small piece of crust into the oil, if it sizzles and floats it's ready.
• Draining – because these mozzarella sandwiches are fried it's best to let them drain on kitchen paper for a few minutes before serving. It also lets them cool down, they'll be hot after frying.
• Variations – if you want to jazz up your Mozzarella in Carrozza, salted anchovies, prosciutto grilled vegetables or sun-dried tomatoes are good variations but this is versatile and you can add whatever you like!

Do we need to use oil for frying?

You'll get the best results from using oil. It'll give you a crispy outside and an extra creamy and melted cheesy middle. You can use butter but it'll take much longer to fry and you won't quite get the same texture.

More Italian snacks you might like

• La Piadina: Italian Flatbread
• Chicken Pesto Ciabatta
• Burrata and Anchovy Sandwich from Amalfi
• Grissini – Italian Breadsticks
• La Giardiniera sott'aceto – Italian Pickled Vegetables
• Italian Farinata Chickpea Flatbread (La Cecina Toscana)

This post was first published on 19th September 2017 but has since been updated.

Ingredients

Makes 2 people

• 4 slices white bread (, crusts removed)
• 1 ball mozzarella ((4.2 oz/120g))
• 2 eggs
• 2/3 cup milk ((150ml))
• 5 tbsp flour
• sunflower oil (, for frying)
• salt and pepper (, to season)

Method

1. Add the eggs and milk to a bowl with a pinch of salt and pepper and whisk together. Add the flour on a separate plate and set them both aside.

2. Cut the mozzarella into slices, medium thickness. Divide the mozzarella slices between two slices of crustless bread. Make sure no mozzarella is outside the edges of the bread.

3. Cover each slice of bread topped with mozzarella with another slice of bread to create a sandwich. Cut each sandwich diagonally to make triangles.

4. Add enough sunflower oil to a pan so it's 1/4 inch deep. Dip each triangle in flour making sure to cover all edges. One by one dip each triangle in egg quickly again making sure to cover all edges.

5. Place each egg dipped triangle in the oil and fry the sandwiches in batches until browned and crispy on each side.

Kitchen notes

• Frying make sure your oil is nice and hot before frying. To test it, drop a small piece of crust into the oil, if it sizzles and floats it's ready.
• Draining because these mozzarella sandwiches are fried it's best to let them drain on kitchen paper for a few minutes before serving. It also lets them cool down, they'll be hot after frying.
• Variations if you want to jazz up your Mozzarella in Carrozza, salted anchovies, prosciutto grilled vegetables or sun-dried tomatoes are good variations but this is versatile and you can add whatever you like!