Mozzarella in Carrozza Sandwich

Mozzarella in carrozza turns simple bread and cheese into one of the most irresistible comfort foods I know. Inspired by a street vendor in Naples, this golden and crunchy sandwich hides a core of stretchy, gooey mozzarella. It is creamy and crisp all at once and takes you straight to an Italian piazza in the first bite. After years of testing at home I found a foolproof way to get that perfect cheese pull with zero leaks and all the magic of true Italian street food.

I first made these for my family after a trip to Naples where I watched a vendor patiently prepare them for a hungry crowd. The result at home was so much like the ones we ate on vacation that my kids called them the cheese sandwiches that changed everything and now request them whenever they want a pick-me-up.

Essential Ingredient Guide

• Fresh low-moisture mozzarella: Key for that perfect melt but not so watery your bread goes soggy Pick a ball that feels dense and sliceable Avoid anything too soft or swimming in brine
• White sandwich bread with crusts off: Removes distractions from flavor and helps the sandwich fry evenly Slightly stale bread handles better than too-fresh
• Whole milk: Adds a creamy rich flavor to the egg wash and helps brown the crust
• Fresh large eggs at room temperature: Makes sure your coating mixes smoothly Let your eggs sit out for ten minutes for best texture
• All-purpose flour: First layer for coating Locks in the cheese and gives structure
• Neutral oil for frying: Go for vegetable or canola for a clean flavor and excellent crispiness Olive oil smokes too quickly for this deep fry

Step-by-Step Instructions

Sandwich Assembly:

Spread just enough mayonnaise on one side of each bread slice if using helps the bread develop a richer crust Then layer slices of mozzarella leaving a small border at the edge and press another slice of bread on top to form a sandwich

Coating Station Setup:

Prepare two shallow bowls one with eggs and milk well beaten and lightly salted one with flour and a little salt Stir well for even seasoning

Initial Coating Process:

Dip each full sandwich into the egg and milk mixture making sure all surfaces are soaked but not soggy Then coat it in flour on all sides press gently so the layer clings to the bread

Chilling for Success:

Arrange your coated sandwiches on a parchment-lined tray Refrigerate for 20 minutes to fully set the crust and avoid any cheese leaks during frying

Oil Temperature Management:

While sandwiches chill heat oil in a sturdy skillet to about one inch deep The oil is ready when a small piece of bread dropped in bubbles at once and turns golden within 30 seconds

Frying Technique:

Gently lower each sandwich into the hot oil Fry for 2 minutes per side until each is deep golden Flip carefully so the crust stays intact

Proper Cutting Method:

Let each sandwich cool for one minute on a board Use a serrated knife Slice halfway through from one side turn and cut from the other side This keeps the filling molten and the cheese pull dramatic

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The first few times I tried this I was too impatient to chill the sandwiches and lost nearly all the cheese to my frying oil I have learned to always use the fridge time and never skip the flour layer My favorite ingredient is the mozzarella itself because every batch melts a little differently and you get that signature stretchy pull every single time

Mozzarella Selection Secrets

Always use a mozzarella that is sliceable but not overly wet If you cannot find low-moisture mozzarella drain standard mozzarella between paper towels for half an hour before slicing Aim for pieces about a quarter inch thick for the ideal melt

Bread Preparation Tips

Day-old sandwich bread is easier to work with than very fresh bread Remove the crusts before assembly as this helps the coating stick evenly and prevents darker edges during frying Lightly flatten the bread with your hand for the best structure

Coating Technique

Press the flour mixture gently into the sandwich surface Focus on sealing the edges as that is where the cheese wants to escape Do not rush the egg dip Let any excess run off before moving to the flour step

Temperature Control

Keep oil around 350 degrees The sandwich should be golden in about two minutes per side If your bread is browning too fast reduce the heat slightly Always fry one sandwich at a time unless you have a very large pan

Timing Perfection

Watch for the exterior to turn an even deep gold If cheese starts to ooze at the seams you are just right for lifting out Let rest for one minute before cutting as this keeps every bite perfectly gooey but manageable

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Serving Suggestions

Serve immediately so the mozzarella is at its molten best Balance with lemon-dressed greens or roasted tomatoes for a fresh contrast Cut into triangles for sharing or serve whole for a hearty meal

Creative Variations

Add a layer of prosciutto or thin-sliced ham between the mozzarella and bread for a savory upgrade Toss in fresh basil leaves for extra Italian flavor Or skip the mayonnaise and use a thin layer of pesto for flair

Make-Ahead Options

Assemble and coat sandwiches up to four hours ahead and chill covered Fry them at the last moment for best results Avoid freezing as the cheese texture will not recover well

Storage and Reheating

Best eaten as soon as fried but you can gently reheat in a 350 oven for five minutes if needed Never microwave or the crust will get soggy Cool fully before storing covered in the fridge for up to one day

These mozzarella in carrozza sandwiches always bring me back to that busy Neapolitan street Each bite is a mix of nostalgia cheese pulls laughter and the satisfying crunch that only comes from home cooking and a little extra patience

Common Recipe Questions

→ What type of mozzarella is best for this dish?

Opt for firm, low-moisture mozzarella. Avoid fresh buffalo mozzarella packed in water as it can make the sandwich soggy.

→ Why chill the coated sandwiches before frying?

Chilling helps the coating set, which prevents the bread from splitting and the cheese from leaking during frying.

→ How do I know when the oil is ready?

Heat to 350°F; a small piece of bread should sizzle and turn golden in about 30 seconds when dropped in.

→ Can these sandwiches be baked instead of fried?

Yes, bake at 425°F for 12–15 minutes, flipping once, for a lighter version, but frying provides the crispiest result.

→ What’s the best way to reheat leftovers?

Reheat in a 350°F oven for about 5 minutes to regain crispiness. Avoid the microwave to prevent sogginess.