Mozzarella in Carrozza
Published 7/31/2021 • Updated 6/21/2022
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These Mozzarella in Carrozza sandwiches bring together two of our favorite cheesy dishes — grilled cheese sandwiches and fried mozzarella sticks. Dip in warm marinara sauce, and enjoy!
What is Mozzarella in Carrozza?
Mozzarella in Carrozza is a Neapolitan dish that brings together two of our favorite things; a fried cheese sandwich and oozy mozzarella sticks – and turns it into one gloriously cheesy treat.
Like so many of our favorite Italian recipes, this dish starts with a bit of stale bread – the ‘Carrozza’ – part an ingredient nearly every Italian kitchen has a never-ending supply of, and wouldn’t dare see go to waste.
Variations of Mozzarella in Carrozza
While every recipe for Mozzarella in Carrozza calls for day-old bread as the starting point, from there you can find many renditions of the same dish. Some recipes call for a crispy fried bread crumb coating (like ours does!) while others opt for strictly egg-dipped bread fried in olive oil.
Additional ingredients like anchovy fillets or a smear of basil pesto are a great way to add a little pizzaz to an otherwise simple recipe.
Ingredients – What You Need
It’s time to round up your ingredients for this Mozzarella in Carrozza. You’ll need:
- Soft white sandwich bread (you’ll remove the crusts!)
- Ball of fresh mozzarella (you’ll cut this into slices!)
- All-purpose flour
- Large eggs
- Panko breadcrumbs
- Grated parmesan cheese
- Canola oil (or another neutral flavor oil for frying!)
- Marinara sauce for dipping
How to Choose the Right Mozzarella
When its time to select the right mozzarella, you have options there, too! In fact, this dish can be made with many different ‘pasta filata’ (Italian for ‘stretched curd’) style cheeses like provolone, scamorza, cacciocavallo, and aged mozzarella – but we prefer fresh mozzarella for it’s light and milky flavor, and great ability to stretch!
‘Fresh is best’ is something to keep in mind when selecting fresh mozzarella. This style of cheese is intended to be consumed within a few days from when it was made, and is not better with age.
How do you know if mozzarella is fresh? It should be soft and springy, with a delicate milky aroma and taste, and shouldn’t show any signs of mold or sourness. Homemade fresh mozzarella is a great option for this recipe, though you can find suitable store bought options as well.
Want to Make Your Own Mozzarella?
Stay tuned! We’re working on a step by step tutorial for making your own mozzarella at home 😀 In the meantime, fresh store-bought mozzarella is perfect for this Mozzarella in Carrozza.
more recipes to make your own cheese
Choosing Breadcrumbs
This recipe calls for panko bread crumbs which creates a superior crispy coating when fried, but any style of bread crumb you prefer can be used instead.
Pro tip: It’s important to ensure that the sandwich is completely sealed with egg and breadcrumbs on all sides – this will ensure the mozzarella doesn’t leak out of the sandwich as it fries in the oil.
Best Oil to Fry Mozzarella in Corrozza
To fry your Mozzarella in Carrozza, we recommend choosing a neutral tasting oil with a high smoke point, like canola oil. Other oils that will work include:
- Peanut oil
- Vegetable oil
- Grapeseed oil
Olive oil adds a lot of delicious flavor, but isn’t the best choice for frying at a higher temperature.
How to Make Mozzarella in Carrozza – Step by Step
Prep dredging station
Select 3 bowls large enough to hold each ½ sandwich, and prepare your dredging station by doing the following:
- Place the flour in the first bowl.
- In the second bowl, crack the eggs and whisk to fully combine.
- In the third bowl, place the breadcrumbs and parmesan cheese and mix together.
Prepare Sandwiches
To prepare the sandwiches, place the two bottom bread slices down, and top each with one layer of mozzarella, dividing it evenly between the two sandwiches.
Pro tip: The mozzarella should not hang over the edges of the bread.
Season the fresh mozzarella with salt and pepper to taste. Then, place the top layer of bread down and gently press the sandwiches so that they stick together.
Optional: cut the garlic clove in half and rub one inside layer of the bread with the fresh garlic.
Carefully cut each sandwich in half on the diagonal, creating 4 triangles.
Dredge Sandwiches
Dredge the sandwich triangles in the flour first, making sure to shake off any excess.
Next, dip the sandwiches in the egg, making sure that each side is evenly coated and soaks up some of the egg.
Finally, press the sandwich gently into the parmesan breadcrumbs. The sandwiches should be completely sealed with breadcrumbs on all sides.
If necessary, dip any open edges in the egg mixture again, and press into the remaining bread crumbs. This will ensure the mozzarella doesn’t leak out of the sandwich as it fries in the oil!
Heat Oil for Frying
While the sandwiches rest for about 10 minutes, heat approximately 3-inches of oil over medium heat, until it reaches 350°F. Your pan should be large enough to fry 2 triangles at a time, and deep enough to allow space for the oil to safely expand while the sandwiches are frying.
Fry Sandwiches
Fry each triangle for about 1 ½ minutes per side, or until golden brown. After the sandwich is golden on both sides, transfer to a paper towel lined plate to allow some of the oil to drain.
Serve & Enjoy
When it comes time to serve your warm and oozing Mozzarella in Carrozza, there is no better pairing than a warm bowl of your favorite marinara sauce for dipping.
The combination of crispy fried bread, melty mozzarella cheese, and rich tomato sauce is a classic pairing that has stood the test of time. A squeeze of fresh lemon juice is an excellent way to add a splash of brightness to the dish, too!
Mozzarella in Carrozza Recipe
Ingredients
- 4 slices soft white sandwich bread, crusts removed cut into an even square
- 4 oz. mozzarella cheese, cut into ¼-inch slices
- ½ cup all-purpose flour
- 2 large eggs
- ¾ cup panko breadcrumbs
- ¼ cup grated parmesan cheese
- 1 garlic clove, peeled (optional)
- Salt + pepper to taste
- Canola oil, or another neutral flavor oil for frying
- 1 cup marinara sauce for serving
Instructions
- Select 3 bowls large enough to hold each ½ sandwich, and prepare your dredging station.
- Place the flour in the first bowl. In the second bowl, crack the eggs and whisk to fully combine. In the third bowl, place the breadcrumbs and parmesan cheese and mix together. Set aside.
- To prepare the sandwiches, place the two bottom bread slices down, and top each with one layer of mozzarella, dividing it evenly between the two sandwiches. The mozzarella should not hang over the edges of the bread.
- Season the fresh mozzarella with salt and pepper to taste. Place the top layer of bread down and gently press the sandwiches so that they stick together. (Optional: cut the garlic clove in half and rub one inside layer of the bread with the fresh garlic). Carefully cut each sandwich in half on the diagonal, creating 4 triangles.
- Dredge the sandwich triangles in the flour first, shaking off any excess.
- Next, dip the sandwiches in the egg, making sure that each side is evenly coated and soaks up some of the egg.
- Finally, press the sandwich gently into the parmesan breadcrumbs. The sandwiches should be completely sealed with breadcrumbs on all sides. If necessary, dip any open edges in the egg mixture again, and press into the remaining bread crumbs. This will ensure the mozzarella doesn’t leak out of the sandwich as it fries in the oil.
- While the sandwiches rest for about 10 minutes, heat approximately 3-inches of oil over medium heat, until it reaches 350°F. Your pan should be large enough to fry 2 triangles at a time, and deep enough to allow space for the oil to safely expand while the sandwiches are frying.
- Fry each triangle for about 1 ½ minutes per side, or until golden brown. After the sandwich is golden on both sides, transfer to a paper towel lined plate to allow some of the oil to drain. Season with a sprinkle of salt if desired.
- Serve each triangle while still warm, with a side of warmed marinara sauce for dipping.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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