The other afternoon, after picking up a loaf of fresh bread from the bakery and some mozzarella balls at a corner market, I felt inspired to try something new. One of my neighbors mentioned a fried mozzarella sandwich she’d enjoyed while traveling through Venice and it stuck with me.

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I had four slices of white bread ready to go, so I quietly squeezed in some cheese, whipped up an egg wash, and told my kids dinner was almost ready.

When those golden triangles came out of the pan—crisp, bubbling, and aromatic—I could barely hide a grin. The kids ran over in seconds, drawn by the buttery scent. That simple moment reminded me of how cooking often means making small sparks of joy out of everyday ingredients.

Mozzarella in Carrozza isn’t fancy, and it doesn’t take hours. It’s just two slices of bread with gooey mozzarella, dipped in egg wash, and fried until irresistible. It’s the kind of thing you make when you want something indulgent but not complicated.

Short Description

Mozzarella in Carrozza is a fried mozzarella sandwich made by coating mozzarella-filled white bread triangles in egg wash and frying until crisp, cheesy, and golden.

Key Ingredients

4 slices white bread, crusts removed
1 ball mozzarella cheese (about 4.2 oz)
2 large eggs
2⁄3 cup whole milk
5 tablespoons all-purpose flour
Sunflower oil (for frying)
Pinch of salt and black pepper

Tools Needed

Mixing bowl
Plate for flour coating
Frying pan or skillet
Spatula
Knife and cutting board

Cooking Instructions

Step 1: Make the Egg Wash
In a bowl, whisk 2 eggs with 2⁄3 cup whole milk, a pinch of salt, and some black pepper until smooth.

Step 2: Prepare the Coating
Spread flour evenly on a plate. This will be the initial coating before the egg wash.

Step 3: Assemble the Sandwiches
Cut mozzarella into medium-thick slices. Place between two slices of bread, pressing edges gently. Trim off overhang. Slice into triangles.

Step 4: Heat Oil
Pour sunflower oil into a pan to about ¼-inch depth and heat over medium heat about 350°F if using a thermometer.

Step 5: Coat and Fry
First coat each sandwich triangle in flour. Then dip into egg mixture, coating all sides well. Carefully place in hot oil and fry 2–3 minutes per side until golden brown and crisp.

Step 6: Drain & Serve
Transfer to paper towels or cooling rack to drain excess oil. Serve warm immediately while cheese is soft and melty.

Why You’ll Love This Recipe

Cheese Pull Satisfaction: Gooey mozzarella stays inside a crisp golden shell.

Simple Ingredients: Pantry staples plus fresh mozzarella deliver maximum flavor.

Quick and Satisfying: Ready in under 15 minutes of active cooking.

Crowd Pleaser: Stays crispy long enough for sharing, great for family snacks.

Comfort with a Twist: Classic fried comfort food with an elegant feel.

Mistakes to Avoid & Solutions

Bread falling apart
Solution: Press mozzarella-filled sandwich firmly and trim edges so cheese doesn’t leak.

Too oily or greasy texture
Solution: Keep oil temperature steady (not too low) and drain well after frying.

Cheese leaking too quickly
Solution: Slice mozzarella a little thinner and seal edges tight before frying.

Pale exterior
Solution: Fry at medium heat; if too hot, bread browns too fast and cheese stays cool.

Serving and Pairing Suggestions

Serve as a starter or light lunch with:

– Marinara sauce or pesto for dipping

– Arugula salad tossed with lemon vinaigrette

– Steamed or roasted veggies for balance

Arranged on a platter family‑style, these crunchy triangles make a fun sharable appetizer.

Storage and Reheating Tips

Storage:
Cool completely, then seal in a container or wrap in foil. Keep in the fridge up to 2 days.

Reheating:

Use a skillet over low heat to regain crispness (about 3–4 mins per side).

Avoid the microwave—it’ll make the bread soggy.

Add a few droplets of oil to the pan to refresh the crust.

FAQs

1. Can I substitute mozzarella with another cheese?
Yes, mild provolone or fontina work well, but cut slightly thinner.

2. Can I bake instead of fry?
You can bake at 400°F, spray triangles with oil and bake about 8–10 minutes per side, though crispness may be lighter.

3. Is crustless bread okay?
Yes, using only the interior makes coating easier and bite more uniform.

4. Can this be made ahead?
You can assemble and refrigerate before frying. Fry just before serving.

5. How do I know oil is ready?
Drop a small bit of flour into the oil if it sizzles and bubbles immediately, it’s hot enough.

Tips & Tricks

Use day‑old bread, slightly drier slices absorb less oil.

Keep a wire rack on paper towels for draining to avoid soggy bottoms.

Whisk the egg wash right before use to avoid separation.

Flip sandwiches gently with a thin spatula for clean edges.

Taste the egg wash before using, too much salt can overpower the cheese.

Recipe Variations

1. Herb-Mashed Potato Version

Spread mashed potato mixed with herbs inside instead of cheese.

Fry the same way, creates a comforting, vegetarian option.

Flavor: Creamy, savory, herby.

2. Ham & Mozzarella Twist

Add a thin slice of ham inside each sandwich with the cheese.

Add a touch of Dijon mustard to egg wash for tang.

Flavor: Smoky, cheesy, savory.

3. Pesto & Mozzarella

Spread a thin layer of pesto inside with mozzarella.

Garnish with a basil leaf before serving.

Flavor: Bright, herby, Italian-inspired.

Final Thoughts

Making Mozzarella in Carrozza brought back simple joy in cooking. It’s one of those recipes that feels small but meaningful—something you whip up between errands, yet ends with everyone fighting over the last piece. Crisp, gooey, and warm, these sandwiches account for comfort without fuss, perfect for midday snacks or casual dinners.

A few ingredients, a hot pan, and a little patience can turn old bread and cheese into something special. It’s a treat I’ll make again, especially when I want to surprise my family with something unexpected yet utterly satisfying.

Indulgent Mozzarella In Carrozza (Fried Mozzarella Sandwiches)