Mozzarella in Carrozza (Fried Mozzarella Sandwiches)

By Ali Slagle

Mozzarella in Carrozza (Fried Mozzarella Sandwiches)
John Kernick for The New York Times. Food Stylist: Simon Andrews.
Total Time
10 minutes
Rating
4(1,033)
Comments
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This Italian snack is essentially a mozzarella stick in sandwich form: Mozzarella cheese tucked inside plush bread, crusted with bread crumbs (use panko for extra crunch) and fried. In parts of Italy, you might also find anchovies, 'nduja or prosciutto in it, or marinara sauce or pesto served alongside for dipping. But gooey cheese in every bite? That's guaranteed: According to the food writer Emiko Davies, it’s called mozzarella en carrozza, or mozzarella in carriage, because the strands of melted mozzarella that pull from the sandwich resemble the reins of a horse and carriage. For best results, skip the fresh mozzarella and look for low-moisture mozzarella — the kind found sealed in plastic without liquid in your supermarket's dairy section. And try to set out your ingredients just before you begin: It'll help the process go more smoothly. (Watch the video Ali Slagle making mozzarella in carrozza here.)

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Ingredients

Yield:4 servings
  • 3eggs
  • 1large garlic clove, minced
  • Kosher salt and black pepper
  • 1cup bread crumbs (preferably panko)
  • 8slices white sandwich bread, crusts removed
  • 1pound low-moisture mozzarella (not fresh mozzarella), chilled and cut into ¼-inch slices
  • Olive oil, for frying
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

965 calories; 67 grams fat; 22 grams saturated fat; 0 grams trans fat; 35 grams monounsaturated fat; 7 grams polyunsaturated fat; 51 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 39 grams protein; 1070 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a shallow bowl, beat the eggs, then beat in the garlic, season with salt and pepper and beat again to combine. In another shallow bowl, add the breadcrumbs, season with salt and pepper and stir to combine.

  2. Step 2

    Top 4 slices of white bread with a single mozzarella slice apiece, and trim the cheese as needed to avoid overhang. Top with the remaining 4 slices of white bread and press down gently.

  3. Step 3

    Dip both sides and all the edges of a sandwich in the egg to coat fully, followed by the bread crumbs. Place on a large plate and transfer to the refrigerator to firm up while you continue to work, then repeat with the other sandwiches.

  4. Step 4

    In a large skillet, heat ¼-inch olive oil over medium heat. See if the oil is ready by dropping a few bread crumbs in; they should bubble gently. Working in batches as needed, fry each sandwich, turning once with a slotted spatula or a fork, until the outsides and edges are golden brown and the cheese has melted, 1 to 2 minutes per side. Drain on paper towels. Season with salt, halve diagonally, and serve.

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Ratings

4 out of 5
1,033 user ratings
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Comments

Colbey

This recipe is delicious as written. The comments to this recipe hit the sweet NYT Cooking trifecta of: (1) comments from the regional authenticity police; (2) comments from the healthy cooking police; and (3) recipe reviews from people who freestyled the ingredients enough to cook something completely different. I love it.

Alessia

I see you fixed it! Yay! Bravissimi. And it should have read "volunteer" (how ironic!)

Alessia

This is a delicious Italian appetizers, I'm so glad to see it here, but... I'm disappointed to see it spelt wrong. It's a simple thing to fix: Mozzarella in carrozza. In! "En" is not a word in Italian. And I valunteer my availability as Italian spell consultant for the Times Cooking - seriously :) That's how much I love you guys.

Ari Lucas

Really good but took longer than it said it would

Karen

There are a few great Italian places (L&B, Vesuvio) in Brooklyn where you can find this on the menu, served with marinara. Since I moved to NJ, I see it mostly with the anchovies people mention, and it is called spiedini alla Romana.

Carmen

We made it and it was really delicious and flavorful. The simplicity of the garlic popping and hints of salt was perfect. We used panko crumbs for an extra crisp. When we did have it we still felt like we needed some else. *a dipping sauce!* we are big dippers in our home. So we tried it with a vodka sauce and a basic basil sauce. Hit the spot!

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