Equipment
Ingredients
Sandwich Base
- 8 white bread, crusts removed
- 200 g low-moisture mozzarella cheese, sliced 5mm thick
Breading Station
- 50 g all-purpose flour
- 2 eggs, beaten
- 30 ml whole milk
- 100 g fine breadcrumbs
- 2 g fine sea salt
Frying
- 250 ml vegetable oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 475 kcal
- Protein
- 26 g
- Carbohydrates
- 57 g
- Fat
- 15 g
- Fiber
- 7 g
- Sugar
- 6 g
- Sodium
- 1036 mg
- Saturated Fat
- 7 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 126 mg
- Potassium
- 277 mg
- Calcium
- 829 mg
- Iron
- 4.8 mg
- Magnesium
- 46 mg
- Phosphorus
- 446 mg
- Zinc
- 3.2 mg
- Vitamin A
- 157 mcg
- Vitamin D
- 0.8 mcg
- Vitamin E
- 0.8 mg
- Vitamin K
- 7 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 1.2 mcg
- Thiamin
- 0.59 mg
- Riboflavin
- 0.56 mg
- Niacin
- 4.6 mg
- Folate
- 132 mcg
- Water
- 76 g
Sources: USDA FoodData Central
Method
Trim the crusts off the slices of white bread. Divide the sliced mozzarella evenly among four slices of bread, leaving a slight border around the edges to prevent leakage. Top with the remaining four slices of bread and press down gently to seal.
Set up a breading station using three shallow bowls. Place the flour in the first bowl. In the second bowl, whisk together the eggs, whole milk, and fine sea salt. Place the breadcrumbs in the third bowl.
Carefully dredge each assembled sandwich first in the flour, shaking off any excess. Dip it into the egg mixture, ensuring the edges are well coated as this acts as glue. Finally, coat the sandwich entirely in breadcrumbs, pressing gently so they adhere.
Pour the vegetable oil into a frying pan until it reaches a depth of about 1 centimeter. Heat the oil over medium-high heat until it reaches 170C/340F, or until a breadcrumb immediately sizzles upon hitting the oil.
Working in batches if necessary, carefully lower the breaded sandwiches into the hot oil using tongs. Fry for 2 to 3 minutes per side until the crust is deep golden brown and crisp, and the cheese inside is fully melted.
Transfer the fried sandwiches to a wire cooling rack set over a tray to drain excess oil. Let them cool for just a minute before serving to avoid burning your mouth on the molten cheese.
Chef's Notes
- Using day-old, slightly stale white bread works best because it absorbs the egg mixture better without turning into a soggy mess before frying.
- Low-moisture mozzarella is absolutely crucial here. Fresh mozzarella suspended in liquid will release too much water upon heating, resulting in a soggy interior and dangerous oil splatters.
- For extra Italian flair, layer a single basil leaf, a smear of pesto, or an anchovy fillet next to the mozzarella before sealing the sandwich.
- Pressing the edges of the bread together firmly after the egg wash step creates a crimp that traps the melting cheese during the fry.
Storage
Refrigerator: 2 days — Store in an airtight container once completely cooled.
Freezer: 1 month — Freeze after breading but before frying for best results.
Reheating: Reheat in a preheated oven at 180C/350F for 8-10 minutes until crispy and warmed through. Do not microwave.
Troubleshooting
Cheese leaks out entirely during frying
Cause: The edges of the bread were not sealed properly by the egg wash, or the cheese was placed too close to the edge.
Fix: Remove from the oil immediately with tongs and drain. The leaked cheese cannot be put back inside.
Prevention: Leave a 1 centimeter border of plain bread around the cheese and soak the edges thoroughly in the egg wash.
Outside is burnt but cheese is unmelted
Cause: Frying oil temperature was too high.
Fix: Transfer the browned sandwiches to a 150C/300F oven for 5 minutes to finish melting the cheese gently.
Prevention: Maintain oil temperature strictly around 170C/340F.
Cultural Context
Mozzarella in Carrozza literally translates to 'mozzarella in a carriage'. Originating in Campania, Italy, it was ingeniously created as a way to use up stale bread and leftover mozzarella. Today, it stands as a beloved fixture of Italian street food, often sold hot out of paper cones in Naples and Venice.
