Mozzarella in Carrozza - ItalianCookies.com
Mozzarella in Carrozza: Italy’s Golden Comfort Food

Mozzarella in Carrozza — literally “mozzarella in a carriage” is a crispy, cheesy Italian classic that’s as comforting as it is clever. Born in southern Italy, particularly in the Campania region, this dish started as a delicious way to use up leftovers.

It began as a simple solution: What do you do with stale bread and leftover mozzarella? You turn them into something amazing. That’s how Mozzarella in Carrozza came to life, a golden, fried sandwich that’s both resourceful and indulgent. The method is straightforward. You place thick slices of mozzarella between two pieces of slightly dry or day-old bread. Then you dip the sandwich in beaten egg and flour or breadcrumbs. Finally, it’s pan-fried until crispy and golden on the outside, with gooey melted cheese inside.

A Bite of Nostalgia

For many Italians, Mozzarella in Carrozza is more than just a snack, it’s a memory. It’s the smell of lunch in Nonna’s kitchen. It’s something quick your mom whipped up after school. Or it’s the grab-and-go street food you ate with friends on a corner in Naples.

Over time, this simple sandwich has traveled far from its roots. You’ll find it served by street vendors, recreated in home kitchens, and even showing up on the menus of modern Italian bistros. No matter where it’s made, the soul of the dish stays the same, crispy bread, melty cheese, and pure comfort in every bite.

Mozzarella in Carrozza (Fried Mozzarella Sandwiches)
Craving comfort food with an Italian twist? Mozzarella in Carrozza, also known as fried mozzarella sandwiches, might be your new favorite. Think of it as Italy’s answer to the grilled cheese, but crispier, richer, and irresistibly melty.
This golden, gooey sandwich hails from Naples, a city known for turning simple ingredients into iconic dishes. Though it started in southern Italy, Mozzarella in Carrozza is now loved across the country and around the world.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 8 sandwiches
Course: Bread, Snack
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 8 slices of white bread (slightly stale or dry works best)
  • 250g (9 oz) fresh mozzarella, sliced
  • 2 large eggs
  • ½ cup milk
  • bread crumbs
  • ½ cup all-purpose flour (or breadcrumbs for extra crunch)
  • Salt, to taste
  • Vegetable oil, for frying
  • 2 cups marinara sauce for dipping (optional)

Instructions
 

  1. Prepare the Bread and Cheese
    Trim the crusts off the bread if desired.
    Place mozzarella slices between two slices of bread to form 4 sandwiches.
    Press the edges gently to seal.
  2. Make the Egg Wash
    In a shallow bowl, whisk the eggs with milk and a pinch of salt.
    Place flour (or breadcrumbs) in another shallow dish.
  3. Coat the Sandwiches
    Lightly dredge each sandwich in flour.
    Then dip it fully in the egg mixture, coating all sides.
  4. Fry to Perfection
    Heat about 1 inch of vegetable oil in a frying pan over medium heat.
    Fry each sandwich for 2–3 minutes per side, or until golden brown and crisp.
    Remove and drain on paper towels.
  5. Serve Hot
    Slice in half and serve immediately while the cheese is still gooey.
    Optional: Serve with warm marinara sauce for dipping.

Notes

Use Slightly Stale Bread
Fresh bread can fall apart when dipped and fried. Day-old bread holds up better and gives a nice crisp texture.
Dry the Mozzarella
Fresh mozzarella is high in moisture. Pat it dry with paper towels before assembling to prevent soggy bread or oil splatters.
Seal the Edges Well
Press the sandwich edges firmly or lightly crimp them to keep the cheese from leaking during frying. You can also brush a bit of egg on the edges to help them stick.
Breadcrumbs for Extra Crunch
While flour is traditional, coating the sandwiches in breadcrumbs after the egg wash gives them a crispier, golden crust. Try Italian-seasoned breadcrumbs for added flavor.
Fry at the Right Temperature
Heat your oil to around 170–180°C (340–355°F). Too cool, and the sandwiches absorb oil; too hot, and they’ll brown before the cheese melts.
Don’t Overload the Pan
Fry 1–2 sandwiches at a time. Crowding the pan lowers the oil temperature and makes them greasy.
Variations

Ham & Mozzarella: Add thin slices of prosciutto cotto or deli ham. It turns the dish into a more filling meal and balances the richness of the cheese.
Tomato & Basil: Add a thin slice of fresh tomato and a basil leaf with the mozzarella. Brings a fresh, summery touch to the dish.
Spicy Version with ‘Nduja or Chili Flakes: Spread a thin layer of ‘nduja (spicy spreadable pork sausage) or sprinkle red pepper flakes inside for a kick.
Vegetarian Pesto Version: Spread a thin layer of pesto (classic or sun-dried tomato) inside before adding the cheese. Adds depth and color.
Add Anchovies: A classic Neapolitan twist! Add a couple of anchovy fillets inside with the mozzarella.
Try Provolone or Fontina: Swap mozzarella for other meltable Italian cheeses for a richer flavor.
Gluten-Free Version: Use gluten-free bread and a gluten-free flour or breadcrumb coating.

Storage

Knowing how to store Mozzarella in Carrozza properly helps preserve its texture, flavor, and cheesy goodness. Whether you’re prepping ahead or saving leftovers, here’s how to keep it crispy and tasty.

Let the sandwiches cool completely. Place them in an airtight container lined with a paper towel to absorb excess moisture. Store in the refrigerator for up to 2 days.

Don’t stack the sandwiches directly on top of each other. If needed, separate layers with parchment paper to keep them from getting soggy.

Freeze After Frying: Let them cool completely. Wrap each sandwich in foil or plastic wrap and place in a sealed freezer bag, for up to 1 month.

Reheat in the oven or air fryer (not microwave) to maintain crispness.