Mozzarella in Carrozza — classic Italian fried mozzarella sandwiches with a creamy, oozing mozzarella center and a crisp, golden exterior. Rich, comforting and surprisingly simple to make, this indulgent snack is perfect for a cozy afternoon or a relaxed dinner with a glass of red wine.
Mozzarella in Carrozza literally means “mozzarella in a carriage.” The carriage is made from slices of white bread with the crusts removed, coated first in flour and then in an egg-and-milk wash before frying, which gives the sandwich a satisfyingly crunchy shell around the molten cheese. It’s basically the Italian answer to grilled cheese — rich, comforting and utterly delicious.
Popular across Italy, this recipe uses only a few pantry staples and is both budget-friendly and quick to prepare. It’s a wonderful way to elevate simple ingredients into something special.
Ingredients – what you need
This recipe calls for basic ingredients: white bread (crusts removed), fresh mozzarella, eggs, milk, flour and sunflower oil. Use good-quality mozzarella for the creamiest results.
How to make Mozzarella in Carrozza — step by step
Start by trimming the crusts from the bread and discarding them.
Slice the mozzarella into medium-thick pieces and place them on a slice of crustless bread. Top with another slice to form a sandwich and cut each sandwich diagonally into triangles.
Lightly dust every triangle with flour, paying close attention to the edges so the cheese stays sealed inside.
Whisk the eggs with the milk and a pinch of salt and pepper in a shallow bowl. Quickly dip each floured triangle into the egg mixture, coating all sides.
Heat sunflower oil in a pan to about 1/4 inch (5–7 mm) deep. When the oil is hot, fry the sandwiches in batches for a few seconds on each side until evenly browned and crisp. Transfer to kitchen paper to drain and cool slightly before serving.
Recipe Tips and FAQs
- Frying – Make sure the oil is hot before you start. To test, drop a small piece of crust into the oil: if it sizzles and floats, it’s ready.
- Draining – Let the sandwiches rest on kitchen paper for a few minutes after frying. This removes excess oil and gives them a moment to cool so they’re safe to eat.
- Variations – For extra flavor try adding salted anchovies, thin prosciutto, grilled vegetables or sun-dried tomatoes inside the sandwich. The recipe is very flexible — adapt it to your taste.
Using oil gives the crispiest exterior and a luscious melted center. Butter can be used but will brown more quickly and won’t create quite the same texture.
More Italian snacks you might like
- La Piadina: Italian flatbread
- Chicken Pesto Ciabatta
- Burrata and Anchovy Sandwich from Amalfi
- Grissini – Italian breadsticks
- La Giardiniera sott’aceto – Italian pickled vegetables
- Italian Farinata chickpea flatbread (La Cecina Toscana)
If you make this Mozzarella in Carrozza, please rate the recipe and share how it turned out in the comments — feedback is always welcome. Follow the blog’s social channels for more recipes and updates.
This post was first published on 19th September 2017 and has since been updated.
Step By Step Photos Above
Most of our recipes include step-by-step photos, tips and sometimes video to help you get great results.
Mozzarella in Carrozza (fried mozzarella sandwiches)
By Emily
Ingredients
- 4 slices white bread, crusts removed
- 1 ball fresh mozzarella (about 120 g / 4.2 oz)
- 2 eggs
- 2/3 cup milk (150 ml)
- 5 tbsp flour
- Sunflower oil, for frying
- Salt and pepper, to season
Instructions
- Add the eggs and milk to a bowl with a pinch of salt and pepper and whisk together. Put the flour on a separate plate and set both aside.
- Slice the mozzarella to medium thickness and divide the slices between two slices of crustless bread, keeping the cheese away from the edges.
- Top with the remaining bread slices to form sandwiches and cut each diagonally into triangles.
- Pour enough sunflower oil into a pan to reach about 1/4 inch (5–7 mm). Heat until hot. Dust each triangle in flour, then dip quickly into the egg mixture, coating all edges.
- Fry the sandwiches in batches until golden and crisp on both sides. Drain on kitchen paper and serve warm.
Video
Notes
- Frying: Test oil temperature with a small piece of crust — it should sizzle and float.
- Draining: Let sandwiches rest on kitchen paper to remove excess oil and cool slightly before eating.
- Variations: Add anchovies, prosciutto, grilled vegetables or sun-dried tomatoes for extra flavor.
Helpful Info for All Recipes
- I typically use extra virgin olive oil in recipes unless noted otherwise.
- Vegetables are medium-sized unless stated otherwise.
- All recipes are developed using a fan (convection) oven when relevant.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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