Crispy Fried Mozzarella Sandwich — Mozzarella in Carrozza Napoletana
The Neapolitan classic of mozzarella sandwiched between thick slices of bread, dipped in beaten egg and milk, then fried golden on both sides until the crust is crisp and the cheese inside has melted into a glossy molten centre.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
If using fior di latte mozzarella, drain on kitchen paper 15 minutes. Slice mozzarella 7mm thick. Lay one bread slice on a board, pile mozzarella in centre leaving 1cm border, add optional anchovies, top with second slice, press firmly to seal. Repeat with remaining bread, mozzarella, and anchovies to make 2 sandwiches. Beat eggs, milk, salt, pepper in a shallow bowl. Spread flour on a plate.
Fry 1
Dredge each sandwich in flour, pressing onto all surfaces and edges, shake off excess. Dip into egg-milk mixture turning to coat all sides, let sit 30 seconds for bread to soak.
Fry 2
Heat 120ml olive oil in a wide heavy pan over medium heat 90 seconds until shimmering. Lay both sandwiches carefully into hot oil, fry 3 minutes first side pressing gently with spatula until deep golden. Turn carefully, fry 2 to 3 minutes second side until equally golden and crisp; peek at edge—molten cheese should be visible.
Plate
Lift sandwiches onto kitchen paper to drain briefly. Transfer to warm plates, sprinkle with flaky sea salt, serve immediately with lemon wedges alongside. Eat while cheese is molten.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.