Mozzarella in Carrozza (Fried Mozzarella Sandwiches) Recipe (2024)

By Ali Slagle

Mozzarella in Carrozza (Fried Mozzarella Sandwiches) Recipe (1)

Total Time
10 minutes
Rating
4(979)
Notes
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This Italian snack is essentially a mozzarella stick in sandwich form: Mozzarella cheese tucked inside plush bread, crusted with bread crumbs (use panko for extra crunch) and fried. In parts of Italy, you might also find anchovies, 'nduja or prosciutto in it, or marinara sauce or pesto served alongside for dipping. But gooey cheese in every bite? That's guaranteed: According to the food writer Emiko Davies, it’s called mozzarella en carrozza, or mozzarella in carriage, because the strands of melted mozzarella that pull from the sandwich resemble the reins of a horse and carriage. For best results, skip the fresh mozzarella and look for low-moisture mozzarella — the kind found sealed in plastic without liquid in your supermarket's dairy section. And try to set out your ingredients just before you begin: It'll help the process go more smoothly. (Watch the video Ali Slagle making mozzarella in carrozza here.)

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Ingredients

Yield:4 servings

  • 3eggs
  • 1large garlic clove, minced
  • Kosher salt and black pepper
  • 1cup bread crumbs (preferably panko)
  • 8slices white sandwich bread, crusts removed
  • 1pound low-moisture mozzarella (not fresh mozzarella), chilled and cut into ¼-inch slices
  • Olive oil, for frying

Ingredient Substitution Guide

Nutritional analysis per serving (4 servings)

965 calories; 67 grams fat; 22 grams saturated fat; 0 grams trans fat; 35 grams monounsaturated fat; 7 grams polyunsaturated fat; 51 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 39 grams protein; 1070 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Mozzarella in Carrozza (Fried Mozzarella Sandwiches) Recipe (2)

Preparation

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  1. Step

    1

    In a shallow bowl, beat the eggs, then beat in the garlic, season with salt and pepper and beat again to combine. In another shallow bowl, add the breadcrumbs, season with salt and pepper and stir to combine.

  2. Top 4 slices of white bread with a single mozzarella slice apiece, and trim the cheese as needed to avoid overhang. Top with the remaining 4 slices of white bread and press down gently.

  3. Step

    3

    Dip both sides and all the edges of a sandwich in the egg to coat fully, followed by the bread crumbs. Place on a large plate and transfer to the refrigerator to firm up while you continue to work, then repeat with the other sandwiches.

  4. Step

    4

    In a large skillet, heat ¼-inch olive oil over medium heat. See if the oil is ready by dropping a few bread crumbs in; they should bubble gently. Working in batches as needed, fry each sandwich, turning once with a slotted spatula or a fork, until the outsides and edges are golden brown and the cheese has melted, 1 to 2 minutes per side. Drain on paper towels. Season with salt, halve diagonally, and serve.

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979

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Private Notes

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Cooking Notes

Colbey

This recipe is delicious as written. The comments to this recipe hit the sweet NYT Cooking trifecta of: (1) comments from the regional authenticity police; (2) comments from the healthy cooking police; and (3) recipe reviews from people who freestyled the ingredients enough to cook something completely different. I love it.

Alessia

I see you fixed it! Yay! Bravissimi.And it should have read "volunteer" (how ironic!)

Alessia

This is a delicious Italian appetizers, I'm so glad to see it here, but... I'm disappointed to see it spelt wrong. It's a simple thing to fix: Mozzarella in carrozza. In! "En" is not a word in Italian. And I valunteer my availability as Italian spell consultant for the Times Cooking - seriously :) That's how much I love you guys.

Triss Stein

My father picked this recipe up somewhere - from a radio show think - when I was a kid, served with a warm anchovy sauce. (anchovy, butter, parsley) Believe me, that took care of any blandness! I've been making it most of my life. Nostalgic treat.

Mike B

I ate a variation of this frequently as a child, prepared by my Italian grandmother (no breadcrumbs, fried in butter). The key is to serve with marinara on the side, for dipping.

Ted

Made as stated for a 16 year old cramming for the ACTs, a 14 year old with a broken phone (!), and a night-shift nurse in the middle of two in a row for afternoon "breakfast", with a side of marinara (didn't have time for fresh, which I know will engender sad thoughts on THIS site). Outside was raining and mid-50s, but inside everyone was warm, cozy and happy. Doesn't NEED anything to be memorable - it already is - but next time I'm going to add fried basil leaves and a slice of prosciutto.

Ted

I like your trifecta - but it's why I like the forum. All the haughtiness without having to hear the accents. You do actually get to LEARN something if you sift with grains of salt - I prefer Himalayan but Morton's will do in a pinch.

Mary

This was one of my favorite lunches as a child with a few variations.1. Sliced crusty Italian bread instead of white bread2. No bread crumbs just beaten egg seasoned with salt and pepper3. Fried in olive oil(Sometimes dad would sneak in a slice of prosciutto or salami)

Laura

My Zia Maria always made this for us for holidays. In her version, she used wonder bread (yes, really), rolled the 'sandwiches' nice and flat with a rolling pin before frying, and then cut the crusts off to serve. Fantastico, amici! Mangia bene!

Dee

This is *almost* the same sandwich my father made when we were children. Pop, son of Neapolitan immigrants, would use plain mozzarella, which I was in texture “between” fresh mozz and the low moisture mozz called for. But when we got to Little Italy in Manhattan, Pop would buy a ball of smoked mozzarella from Alleva, a wonderful cheese shop on Grand St, across from Ferrara’s. With crusty Italian bread and smoked mozz, it is elevated to ambrosial. Alleva still makes and smokes its own mozz.

FKS.

Allow me a correction: il pane non si passa nel pan grattato, ma nella farina (you don't roll the sandwiches into bread crumbs, but into flour). That's because the coating around the sandwich shouldn't be a crunchy crust (as it is the case for arancini/supplì) but a puffy, soft, eggy texture (like for French toasts). And Triss Stein's father was right: in Rome (home of mozzarella in carrozza), we put anchovies inside the sandwich together with the cheese. (No garlic!) Buon appetito.

Christa

I added a good amount of parmesan along with basil and parsley to the breadcrumbs and served with some leftover vodka sauce. Perfect comfort food!

k.lala

Definitely serve with marinara sauce. Overall, good recipe! Easy.

Patty

Ok... case of eyes bigger than my stomach. Worth it once, maybe. IF I made this again it was just too tasteless for all the fried crunchiness. It needed Dijon or Mayo or herbs and aioli or fishies. And.... having eaten one sandwich I feel as if I could sleep all day and have a light green salad for dinner. It would make lovely little appetizer squares with any of the above add ons.

Elisabetta

This is great tasting treat. I grew up in Italy and I will never forget a rare time ( because it required frying) that my mom made it at home. I liked it so much that I ate a lot of it. I was probably 8 or 10. I could not eat it again for a long time afterwards because I had overdone it and had really binged on it. I supposed it was a lesson in moderation. I will be sure to make this recipe soon. Thanks for making me remember those happy times.

Roger

we eat this every christmas morning in my family but instead of treating it as a sandwich, we treat like french toast and add maple syrup.

Carol

I was delighted to see this recipe pop up. I just taught a college class on Film and Food and we watched Bicycle Thieves just for the charming and heartbreaking scene where the father and son take a break from their search for the stolen bike to eat this sandwich at a restaurant (which the father can ill afford). It is charming for the son's delight in the stretchy, stringy cheese and heartbreaking for the father's understanding of all he has lost with the missing bike.

Carol

I also second all the love for Ali's gentle vibe on the video!

John Angiulo

My grandma from Calabrian made this but as she cooked most stuff—very simple. Mozzarella between two slices of bread with the whole sandwich coated in egg and then pan fried in olive oil. Can use both low moisture and fresh mozzarella but not WET mozzarella (trust me I’ve tried). Served plain.

Irie

This recipe was a wonderful midday pick-everyone-up, and why I appreciate about NYT cooking app. I can "search" an ingredient I have in the doldrums of the fridge and cook up a fulfilling/ tasty meal. This took a leftover hunk of mozzerella and made people say mmmm

Lisa

This is simple and divine as is. The flavor is extremely nostalgic— and it just came to me that its a bit reminiscent of Chicago deep dish pizza crust, like Pequod’s or Lou Malnati’s.

leigh

Can you eat this cold? It is listed in a collection for school lunches so wondering if you can make ahead? (Seems like it would be better hot?)

Richard

The cheese would not be melty and gooey if the sandwich were cold. Isn't melty and gooey the point of this recipe?

JJA

So melty and delicious. Added Provolone and Parmigiana to the mozzarella. Served with marinara and some sweet Italian sausage and a small green salad to make it a meal. Keeper!

AAlexander

Excellent!

Tony Maiorana

Did this mostly as described and it turned out quite well. I had some sourdough bread that I ended up using. Overall this was decadent. Def gotta be careful on oil temperature

ANA MARIA Macchetto

I love this appetizer! I have had in Rome and it always had an anchovy fillet inside. I know Meny people don’t like anchovies so I applaud the idea of serving it with an “anchovy sauce”.

Kim Usry

Butter inside of bread before adding cheese and add a lil Parmesan cheese sprinkle along w pinch of oregano and salt….all on inside…..then dip!

Laura

My bella Zia Maria made this with one fabulous additional step. She would roll the bread and cheese with a rolling pin before the egg dipping etc. It held together beautifully. Yum.

Max Alexander, Rome, Contestant MasterChef Italia 2020-2021

This is street food in Naples, always made with fresh buffalo-milk mozzarella. In a pinch, fresh cow's-milk mozzarella will do, but never factory-made "mozzarella" as sold in American supermarkets. Some people use scamorza cheese or even aged provolone (not the same as American "provolone"). Italians rarely eat garlic and certainly not here. Acceptable variations include flour instead of bread crumbs which makes it more French toast-y.

Lew Karp

Looks like dinner to me. Plan on adding giardiniera which should give it a nice flavor boost. Has anyone used shredded mozzarella? Assuming it should be fine.

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Mozzarella in Carrozza (Fried Mozzarella Sandwiches) Recipe (2024)
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