A Golden, Gooey Classic from Southern Italy
If you’ve ever wanted to experience the simple joy of Italian comfort food, Mozzarella in Carrozza—literally “mozzarella in a carriage”—is the dish for you.
Originating from Lazio and Campania, this crispy, golden fried sandwich was once a humble way to use up leftover bread and cheese.
Over time, it became a beloved appetizer across Italy, admired for its irresistible crunch and molten mozzarella filling.
This dish embodies the Italian philosophy of cucina povera, or “peasant cooking,” where simple ingredients are transformed into pure magic.
Traditionally made with soft white sandwich bread (pane in cassetta) and fresh mozzarella—either cow’s milk (fior di latte) or buffalo—this recipe celebrates indulgence in every bite.
For an authentic twist, some versions (especially in Lazio) include anchovy fillets, adding a touch of saltiness that perfectly balances the creamy cheese.
Whether you keep it classic or add anchovies, the key to perfection lies in the crispy coating—a mix of flour, egg, and breadcrumbs—and the golden fry that seals the gooey center.
Served piping hot and stringy, Mozzarella in Carrozza is delicious as an appetizer, but pair it with a simple salad or roasted eggplant, and you’ve got yourself a satisfying main course.
🕒 Cooking Time
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
🍽 Servings: 4
Ingredients (for 4 servings)
16 slices white sandwich bread (crusts removed)
16 ounces (1 pound) mozzarella cheese (fior di latte or buffalo), sliced thick
4 large eggs
8 tablespoons (½ cup) whole milk
1 cup all-purpose flour
2 cups plain breadcrumbs
8 anchovy fillets in oil (optional)
Vegetable oil, for frying (about 3 cups / enough to deep fry)
Instructions
1. Prepare the Bread and Mozzarella
Trim the crusts from each slice of bread. (Tip: save the crusts and pulse them in a food processor to make breadcrumbs.)
Slice the mozzarella into thick pieces and pat dry with paper towels to remove excess moisture.
2. Assemble the Sandwiches
Place a slice of mozzarella between two slices of bread, pressing gently to seal. If you’d like, add an anchovy fillet on top of the mozzarella before closing the sandwich. Repeat with all slices.
3. Coat the Sandwiches
Lightly dust each sandwich with flour. In a shallow bowl, whisk together the eggs and milk. Dip each floured sandwich into the egg mixture, making sure it’s evenly coated, then roll it in breadcrumbs to cover completely.
4. Fry to Perfection
Heat about 1 inch of vegetable oil in a deep skillet over medium heat (around 350°F / 175°C).
Fry the sandwiches for 2–3 minutes per side, or until golden brown and crispy.
Transfer to paper towels to drain excess oil.
5. Serve Immediately
Mozzarella in Carrozza is best enjoyed hot and stringy right after frying. Serve with a light green salad or roasted vegetables for a complete meal.
Storage Tips
Mozzarella in Carrozza is best eaten fresh, right out of the frying pan. However, you can freeze the assembled (unfried) sandwiches. Fry them directly from frozen—just add a few extra minutes to the cooking time.
Avoid refrigerating leftovers, as the bread may become soggy.
Nutrition Facts (per serving)
| Calories | Carbs | Protein | Fat |
|---|---|---|---|
| ~420 kcal | 32 g | 19 g | 24 g |
ITALIAN FRIED MOZZARELLA SANDWICHES
Notes
Ingredients (for 4 servings)
- 16 slices white sandwich bread (crusts removed)
- 16 ounces (1 pound) mozzarella cheese (fior di latte or buffalo), sliced thick
- 4 large eggs
- 8 tablespoons (½ cup) whole milk
- 1 cup all-purpose flour
- 2 cups plain breadcrumbs
- 8 anchovy fillets in oil (optional)
- Vegetable oil, for frying (about 3 cups / enough to deep fry)
Instructions
1. Prepare the Bread and Mozzarella
Trim the crusts from each slice of bread. (Tip: save the crusts and pulse them in a food processor to make breadcrumbs.)Slice the mozzarella into thick pieces and pat dry with paper towels to remove excess moisture.
2. Assemble the Sandwiches
Place a slice of mozzarella between two slices of bread, pressing gently to seal. If you’d like, add an anchovy fillet on top of the mozzarella before closing the sandwich. Repeat with all slices.3. Coat the Sandwiches
Lightly dust each sandwich with flour. In a shallow bowl, whisk together the eggs and milk. Dip each floured sandwich into the egg mixture, making sure it’s evenly coated, then roll it in breadcrumbs to cover completely.4. Fry to Perfection
Heat about 1 inch of vegetable oil in a deep skillet over medium heat (around 350°F / 175°C).Fry the sandwiches for 2–3 minutes per side, or until golden brown and crispy.
Transfer to paper towels to drain excess oil.
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