Mozzarella in Carrozza Sandwich (Printer-Friendly Version)

Golden sandwiches with molten mozzarella and crisp coating, inspired by Italian street food traditions.

# Required Ingredients:

→ Main

01 - 200 g low-moisture fresh mozzarella, sliced
02 - 4 slices white sandwich bread, crusts removed

→ Coating

03 - 2 large eggs, at room temperature
04 - 60 ml whole milk
05 - 60 g all-purpose flour
06 - Salt and freshly ground black pepper, to taste
07 - Optional: 30 g panko breadcrumbs for extra crunch

→ For Frying

08 - Neutral oil (vegetable or canola), sufficient for frying (about 500 ml)

→ Optional

09 - Thin layer of mayonnaise for sandwich assembly

# Step-by-Step Instructions:

01 - Spread a thin layer of mayonnaise on one side of each bread slice if desired. Arrange mozzarella slices evenly over two slices, leaving a small border. Top each with a remaining bread slice to form two sandwiches.
02 - Whisk eggs and milk in a shallow bowl until completely smooth. Season with salt and black pepper. In a separate bowl, combine flour with salt and pepper. Add panko breadcrumbs if extra crunch is desired.
03 - Dip each sandwich fully in the egg-milk mixture, ensuring all surfaces are coated. Allow excess to drip off, then transfer to the flour mixture, coating all sides and pressing gently to adhere.
04 - Place coated sandwiches on a parchment-lined tray and refrigerate for 20 minutes to ensure the coating sets and cheese does not leak during frying.
05 - Pour oil into a heavy-bottomed skillet or Dutch oven until approximately 2.5 cm deep. Heat to 175°C, verifying temperature with a thermometer or by checking that a bread piece sizzles and turns golden in 30 seconds.
06 - Using a spatula, gently lower the chilled sandwiches into the oil. Do not overcrowd the pan; fry one at a time if needed. Fry 2 minutes per side or until golden brown and crisp. Flip carefully using tongs or a spatula.
07 - Transfer fried sandwiches to a paper towel-lined rack to drain. Let rest for 1 minute before slicing to retain cheese stretch and avoid burns.
08 - Cut each sandwich with a sharp serrated knife: cut halfway from one side, then flip and finish from the opposite side, stopping short of cutting completely through the cheese center to preserve the molten texture.

# Handy Cooking Tips:

01 - Always chill coated sandwiches for precisely 20 minutes to prevent cheese from leaking during frying.
02 - The ideal internal temperature for frying is 175°C; hotter oil may burn the exterior before the cheese melts.
03 - Day-old bread offers better structure than extremely fresh bread, ensuring a sturdy sandwich.
04 - If desired, assemble and chill sandwiches several hours in advance; cover to prevent drying and fry just before serving.
05 - For extra flavor, thinly sliced prosciutto or fresh basil leaves can be added with the mozzarella.
06 - Reheat leftovers in a 175°C oven for about 5 minutes for best results; avoid microwaving to preserve crispness.

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