Mozzarella in Carrozza (Italian Fried Mozzarella Sandwiches)

Ingredients:

5 teaspoons mayonnaise (optional, for added richness and moisture)

4 slices soft white sandwich bread, crusts removed

5 ounces low-moisture fresh mozzarella, sliced into ¼-inch thick rounds or slabs

2 large eggs, at room temperature, lightly beaten

⅔ cup whole milk, also at room temperature

5 tablespoons all-purpose flour (for dredging)

¼ cup panko breadcrumbs (optional, for added crunch)

½ cup neutral-flavored vegetable oil (such as canola or sunflower, for frying)

Kosher salt and freshly cracked black pepper, to taste

Instructions:

Assemble the Sandwiches:

If using mayonnaise, spread a thin layer on one side of each slice of bread.

Place slices of mozzarella evenly over two slices of bread, then top each with another slice to form two sandwiches.

Prepare the Coatings:

Zucchini Ricotta Roll-Ups (Rollantini)

Steak And Cheese Garlic Toast

Stracciatella Soup

In one shallow bowl, whisk together the eggs and milk.

Season with salt and pepper.

In a second shallow bowl, mix the flour (and panko, if using) with a pinch of salt and pepper.

Coat the Sandwiches:

Working one at a time, dip each sandwich into the egg mixture, ensuring all sides are coated.

Then dredge in the flour mixture, pressing gently to adhere.

Transfer the coated sandwiches to a parchment-lined tray or plate.

Chill Before Frying:

Refrigerate the prepared sandwiches for 20 minutes.

This helps the coating firm up and prevents the cheese from leaking during frying.

Fry the Sandwiches:

Heat about 1 inch of vegetable oil in a cast iron skillet or heavy-bottomed pan over medium heat.

Once hot, carefully place the sandwiches in the oil and fry until golden brown—about 2 minutes per side.

Slice and Serve:

Transfer the fried sandwiches to a cutting board.

For a clean cut, use a serrated knife: slice halfway through until you reach the melted cheese center, then flip the sandwich and cut again from the other side.

Serve warm for best flavor and texture.