Save
When I’m after a quick pick-me-up or want to wow guests with a classic Italian starter, I reach for Mozzarella in Carrozza. Soft slices of bread get fried till crisp, hugging gooey, stretchy cheese in the middle. It’s like grilled cheese got a fancy upgrade—simple stuff, but it always hits the spot.
Making these one wet afternoon kicked off a whole new tradition at my place. The smell was insane and after that first cheesy, melty taste, they instantly became a cold-weather staple for us.
Mouthwatering Ingredients
- Kosher salt + black pepper: layer on the flavor and finish it off with some flaky salt for an extra punch
- Neutral veggie oil (high smoke point): lets you fry the sandwiches up crispy without scorching Use a bottle you just opened for the best taste
- Panko breadcrumbs: crank up the crunch Or skip ’em if you’re into classic smooth breading Grab the light, airy flakes from the store
- All-purpose flour: key for a crispy coating Make sure it’s fresh so it doesn’t taste off
- Eggs + whole milk: whisk together and dip for a rich coating Let ’em hang out on the counter a while so they mix smooth
- Mayonnaise (optional): totally up to you but it brings rich creaminess If you want to keep it more old-school, leave it out
- Firm mozzarella cheese (fresh): slice it up evenly for perfect melting If you want cheesy pulls but less soggy sandwiches, get low-moisture mozzarella
- White sandwich bread (crusts off): goes all soft and pillowy Pick a loaf that’s fluffy but stays together once wet
Irresistible Steps
- Slice and Fry:
- Pile your sandwiches onto a cutting board as soon as they come out of the oil. Use a serrated knife and don’t press down too hard, so all that cheese stays put. Eat them hot so you get the best melt.
- Careful Frying:
- Heat up a deep layer (about an inch) of veggie oil in a dutch oven or big skillet until it’s hot enough to make flour sizzle. Use a spatula to slide the sandwiches in and let them cook untouched for 2 minutes. Flip and fry two minutes more till they're beautifully golden.
- Chill to Set:
- Pop your breaded sandwiches into the fridge for roughly twenty minutes. This really locks in the coating and stops the cheese going rogue in the pan.
- Get Everything Ready:
- Whisk up the eggs and milk in a bowl—throw in a bit of salt and pepper. Mix breadcrumbs, flour, and another sprinkle of seasoning in a second bowl.
- Double Dip Each One:
- Swish each sandwich all over in the eggy milk so it’s totally covered. Next, dredge it in your flour and breadcrumb bowl, pressing gently. Sit them down on a lined tray when you’re done.
- Make Sandwiches First:
- If mayo’s your jam, spread a little on one side of each piece of bread. Add mozzarella evenly to two slices and put the other two on top to make full sandwiches.
Save
The stretchy mozzarella is 100% my favorite—nothing beats a huge cheesy pull. Every time I bite one, I’m back in my grandma’s kitchen, seeing who could get the longest stretch of cheese.
Storing Your Stacks
Let your sandwiches cool right down, then stick them into a container that seals tight in the fridge. Want them crispy again? Pop them in your toaster oven or air fryer for five minutes. If you freeze them, wrap in foil and bake straight from the freezer for a fast snack.
Swaps You Can Make
Use Italian bread or sourdough if you want more bite and flavor. Can’t find the right mozzarella? Provolone or fontina are melty and work great too. Feeling wild? Add a little prosciutto before frying for a fresh take.
Fun Ways to Serve
Toss on some hot marinara or a tomato salad for a fresh kick. These go great on party platters or with a crunchy green salad for an easy lunch. For crowds, slice them into strips so everyone can dip.
Save
Italian Origins and Story
Down south in Italy, folks started frying these up with stale bread and leftover cheese—turning nothing into something rich and amazing. You’ll hear it called a budget meal, but the crispy and cheesy middle feels pure luxury. Even now, grab a snack from a street cart in Naples and you might get one fresh from the fryer.
Recipe FAQs
- → Do I have to add mayo inside the sandwich?
Mayo is optional—it adds richness, but many traditional versions skip it for a lighter flavor.
- → Which type of mozzarella should I pick?
Stick with low-moisture, firm mozzarella. It melts well and won't release too much liquid.
- → Can I swap white bread for whole wheat?
Sure! But white bread gives a crispier crust with a softer bite, staying true to tradition.
- → Why do the sandwiches need to chill before frying?
Chilling helps the coating stick better and makes frying cleaner and crispier.
- → How can I stop the sandwiches from breaking apart in oil?
Gently press and seal the edges, carefully dip them, and don't overcrowd the pan while frying.
- → Can I bake these instead of frying?
Frying gives the crispiest edges, but you can bake them in a hot oven after brushing with oil.