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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.