Golden, gooey and crunchy, Mozzarella in Carrozza is simple Italian comfort food. Made with simple ingredients and ready in minutes, it’s the perfect dish for a quick lunch or luxurious snack. My biggest tip for making this recipe is to use the egg wash to make the edges of the bread stick together!
Hello Reader! I try my hardest to research recipes as best as I can before posting to ensure I am representing each culture correctly. If this recipe is from your country and I have made a mistake or you have suggestions for how to make it more authentic, I would love to hear! Please leave a comment below letting me know what should be different, and I will rework the recipe. It is always my intention to pay homage and respect to each cultural dish that I cook. Thanks for reading!
There aren’t many ways to improve on the deliciousness of a good grilled cheese sandwich, but somehow the Italians did it. Mozzarella in Carrozza is the elevated, irresistible cheesy Italian version of your favorite comfort food.
Imagine thick slices of fresh mozzarella, sandwiched between two pieces of bread and then covered in seasoned bread crumbs and fried until crispy and golden on the outside and melty and gooey on the inside.
Like an Arepa from Columbia, or Khachapuri from the country of Georgia, this dish is all about simple ingredients, featuring the creamy, delicious flavor of mozzarella cheese.
I learned how to make this recipe in a cooking class in Rome, Italy while studying abroad there in 2018. It was also in that cooking class that I learned my Homemade Pasta Recipe, my Ravioli Filling Recipe, and my Easy Tiramisu Recipe.
If you are ready for an Italian dish you’ll want to make over and over again, let’s get started!
My Thoughts on Mozzarella in Carrozza
After testing my Mozzarella in Carrozza from Italy, I sat down to record some quick thoughts on what went well, what my biggest challenges were, and anything I could think of to help you enjoy this recipe as well! Watch the video below.
Recipe Origins
Mozzarella in Carrozza was originally made in southern Italy, in Naples. It was a simple dish, made as a way to use up leftover ingredients like stale bread and scraps of mozzarella. Over time it has become a fan favorite, not only in Naples but in American-Italian restaurants…. And in my kitchen!
The name translates to “mozzarella in a carriage” which is fitting, given the way the bread cradles the molten cheese and also the way the cheese stretches when the sandwich is cut open, resembling the reins of a horse-drawn carriage.
This dish is typically seen as an appetizer, served with marinara sauce, but it’s also a popular street food option, easily fried and served fresh and hot. I love making this recipe when I am hosting an Italian dinner party and want the food to be simple but crowd pleasing. Everyone adores it and it’s gone in seconds!
Why Make This Recipe
- Quick and Easy: It takes just minutes to put together this very tasty sandwich.
- Simple Ingredients: At its core, this crowd-pleasing recipe is just bread, eggs, and mozzarella cheese.
- Warm and Cheesy: There is nothing more satisfying than biting into a crispy sandwich and enjoying the ooze of a good cheese pull.
Ingredients to Make Mozzarella in Carrozza
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
- Plain white bread: Choose a cheap bread as this makes it easier to press the edges together. Cut off the crusts!
- Slices fresh mozzarella: I like mine to be ½” thick. Depending on the size of the mozzarella ball that I buy, I also have to cut the slices in half and overlap them in the center of the bread to leave enough room for the edges to press together. If you are using fresh mozzarella it’s a good idea to pat it dry to prevent your bread from becoming soggy.
- Eggs: You will use your eggs to coat the bread and get the breadcrumbs to stick.
- Italian breadcrumbs: Traditionally this dish is made with plain bread crumbs but I liked the additional seasoning. Feel free to use plain bread crumbs for a more mild flavor or even panko bread crumbs for an extra crispy bite.
- Vegetable oil: For frying. You can also use sunflower oil or any other oil that has a higher smoke point. Do not use olive oil as the flavor is too strong and the smoke point is too low, meaning your recipe will burn.
How to Make this Recipe
Step One: On one slice of bread, place two pieces of mozzarella, leaving room along the edges.
Step Two: Use a pastry brush to brush some of the beaten egg around the edge of the bread.
Step Three: Place a second piece of bread over the top of the first and use your fingers to press the edges of the white bread together.
Step Four: Dunk the sandwiches briefly into the eggs, then the breadcrumbs.
Step Five: Pour about ½” of oil in a large pan and once hot, place each sandwich in the hot oil and fry until crisp and golden. Use tongs to flip the sandwich and fry until the other side is crispy and golden as well.
Step Six: Cut in half and serve hot with marinara sauce. Enjoy!
Expert Tips
- While thick, high-quality bread is usually preferred, this recipe is a great way to use cheap bread as it really soaks up the egg and holds onto the bread crumbs. You can always use a more expensive bread if you desire, but your sandwiches might have a harder time keeping their edges pressed together!
- You can add meat into the sandwich if desired like ham, turkey, or prosciutto.
- As you are egging and breading your sandwiches, leave the prepared ones on a cooling rack. This will give your sandwiches time to breath and set a bit before frying.
- The oil should be hot enough for the sandwiches to sizzle immediately after adding. Too cool of oil will make the sandwiches greasy.
- Once fried, also place your sandwiches back on the cooling rack (ideally with a cookie sheet or something below to catch excess oil). This will preserve the perfect crust you just made on the sandwiches instead of placing them on a paper towel, which will make them soggy.
Recipe FAQs
This dish is most often served as an appetizer but you could enjoy it as a quick lunch or snack. It’s often served with some sort of tomato sauce for dipping.
Traditionally, this recipe is known for its extra crispy exterior which is really only achieved through frying, but this dish is still delicious if baked or cooked in an air fryer. Just cook until the outside is browned and crispy!
Marinara is the go-to, but you can also serve it with a spicy arrabbiata, garlic aioli, or even a drizzle of pesto. I’ve also seen it served with tomato soup or for a very American twist–ranch.
The magic of this dish is really in the cheese pull, so this dish is best served fresh. You could assemble your sandwiches ahead of time and refrigerate them for an hour or two before frying, but I highly recommend frying right before you serve. Even a few minutes of wait time will make cheese less gooey!
Did you enjoy this recipe for Mozzarella in Carrozza? If so, check out these other recipes I’ve selected just for you:
If you tried this Mozzarella in Carrozza Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Mozzarella in Carrozza
Ingredients
- 8 slices plain white bread, crusts cut off
- 8 slices fresh mozzarella, ½” thick
- 2 eggs
- ¼ tsp salt
- 1 pinch black pepper
- ¾ cup Italian breadcrumbs
- vegetable oil, for frying
Instructions
- In a shallow bowl, beat 2 eggs with ¼ tsp salt and 1 pinch black pepper. Place the breadcrumbs in another shallow bowl.
- On one slice of bread, place two pieces of mozzarella, leaving room along the edges. Use a pastry brush to brush some of the beaten egg around the edge of the brad.8 slices plain white bread, 8 slices fresh mozzarella
- Then place a second piece of bread over the top of the first and use your fingers to press the edges of the white bread together.
- Dunk the sandwiches briefly into the eggs, then dredge them in ¾ cup Italian breadcrumbs. Leave them resting on a wire rack while you wait for your vegetable oil to heat up.
- Pour about ½” of vegetable oil in a large pan and heat to 325 degrees Fahrenheit. Once hot, place each sandwich in the hot oil and fry until crisp and golden, about 1-2 minutes. Then use tongs to flip the sandwich and fry until the other side is crispy and golden as well.
- Cut in half and serve hot with marinara sauce. Enjoy!
Video
Notes
- Plain white bread: Choose a cheap bread as this makes it easier to press the edges together.
- Italian breadcrumbs: Feel free to use plain bread crumbs for a more mild flavor or even panko bread crumbs for an extra crispy bite.
- Vegetable oil: You can also use sunflower oil or any other oil that has a higher smoke point. Do not use olive oil as the flavor is too strong and the smoke point is too low, meaning your recipe will burn.
- While thick, high-quality bread is usually preferred, this recipe is a great way to use cheap bread as it really soaks up the egg and holds onto the bread crumbs. You can always use a more expensive bread if you desire, but your sandwiches might have a harder time keeping their edges pressed together!
- You can add meat into the sandwich if desired like ham, turkey, or prosciutto.
- As you are egging and breading your sandwiches, leave the prepared ones on a cooling rack. This will give your sandwiches time to breath and set a bit before frying.
- The oil should be hot enough for the sandwiches to sizzle immediately after adding. Too cool of oil will make the sandwiches greasy.
- Once fried, also place your sandwiches back on the cooling rack (ideally with a cookie sheet or something below to catch excess oil). This will preserve the perfect crust you just made on the sandwiches instead of placing them on a paper towel, which will make them soggy.
Leave a Reply