Mozzarella in Carrozza (Fried Mozzarella Sandwiches)

By Ali Slagle

Introduction

Mozzarella in Carrozza, a beloved Italian street food staple, transforms creamy mozzarella into a crispy, indulgent sandwich. Translating to "mozzarella in a carriage," the dish derives its whimsical name from the long, stringy strands of melted cheese that resemble the reins of a horse-drawn carriage when pulled apart—a visual play on its historical association with Italian market culture. This recipe features low-moisture mozzarella encased in soft bread, crusted with panko for crunch, and often elevated with cured meats or served with dipping sauces like marinara or pesto.

Origin & Cultural Context

According to food historian Emiko Davies, the name "carrozza" reflects the dish’s roots in 19th-century Italian street markets, where horse-drawn carriages (carrozze) were ubiquitous. The melted cheese’s elastic, rope-like strands, when bitten, evoke the reins guiding the carriage, solidifying the name’s culinary storytelling. Today, it remains a symbol of rustic Italian comfort food, adaptable to regional preferences (e.g., adding anchovies, nduja, or prosciutto).

Ingredients (Serves 2)

• Bread: 4 slices soft white sandwich bread (or Italian bread, ~1 cm/0.4 in thick)

• Mozzarella: 200g (7 oz) low-moisture mozzarella, cut into 1.5 cm (0.6 in) cubes (skip fresh mozzarella to avoid excess moisture)

• Breading: 2 large eggs (beaten), 150g (1 cup) panko breadcrumbs (for extra crunch), 1/4 tsp salt, 1/8 tsp black pepper (optional)

• Optional Fillings: 2 anchovy fillets (drained), 1 slice nduja (crumbled), 2 thin prosciutto slices

• Dipping Sauces: 1/2 cup marinara sauce or fresh pesto (for serving)

• Oil: 300ml (10 oz) vegetable or canola oil (for frying)

Equipment

• Large mixing bowls (for egg wash and breadcrumbs)

• Cutting board and sharp knife

• Deep frying pan or cast-iron skillet (with 2.5 cm/1 in of oil capacity)

• Slotted metal spoon (for draining)

• Paper towels (for excess oil)

• Small plate (for breading station)

Preparation Steps

1. Prep Work

• Set up the breading station: In one bowl, beat eggs with a pinch of salt and pepper. In a second bowl, combine panko with salt and pepper.

• Prep the mozzarella: Pat dry mozzarella cubes with paper towels to remove surface moisture (critical for crisp coating).

2. Assemble the Sandwiches

• On a clean work surface, lay out 4 bread slices. Spread optional fillings (anchovies, nduja, or prosciutto) on one slice of each sandwich.

• Top each filling with 3–4 mozzarella cubes, then cover with a second bread slice. Gently press edges to secure the cheese inside (prevents oozing during frying).

3. Breading & Frying

• First dip: For each sandwich, submerge in egg wash, ensuring even coating on all sides.

• Crumb coating: Transfer to panko mixture, pressing crumbs firmly to adhere. Set aside on a plate.

• Fry: Heat oil to 175°C (350°F). Test with a breadcrumb—if it sizzles and browns in 5–10 seconds, it’s ready.

• Cook: Place breaded sandwiches in hot oil. Fry 3–4 minutes per side until golden and crispy. Use a slotted spoon to drain on paper towels.

4. Serving

• Slice each sandwich diagonally into 4 quarters. Serve immediately with marinara or pesto for dipping.

Pro Tips

• Cheese Choice: Low-moisture mozzarella (sealed in plastic, not liquid) holds shape better than fresh mozzarella, preventing soggy bread.

• Oil Temperature: Maintain 175°C (350°F) to ensure even frying without burning the crumbs.

• Efficiency: Pre-assemble all ingredients before frying to avoid soggy bread.

• Flavor Twists: Swap panko for regular breadcrumbs for a lighter crunch, or add fresh basil to the egg wash for herbaceous notes.

For a step-by-step demonstration, watch Ali Slagle prepare the recipe here.

Rating: 4/5 (1,047 reviews) | Comments: 99 (Read more)