Name: Mozzarella in Carrozza (Italian Fried Mozzarella Sandwiches) Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 50 min
Cuisine: Italian
Ingredients: 5 teaspoons mayonnaise (optional); 4 slices white bread, crust removed; 5 ounces firm fresh low-moisture mozzarella cheese, cut into 1/4-inch thick slices; 2 large eggs, room temperature and lightly beaten; 2/3 cup whole milk, room temperature; 5 tablespoons all-purpose flour; 1/4 cup panko bread crumbs (optional); Kosher salt and freshly cracked black pepper, to taste; 1/2 cup neutral vegetable oil, for frying

Jump to Recipe· 4.9 from 19 reviews

Oh, you’re in for a real treat with this Mozzarella in Carrozza (Italian Fried Mozzarella Sandwiches) recipe! It’s one of those simple yet downright addictive dishes that feel like a hug on a plate—crispy golden bread wrapped around melty mozzarella that just stretches perfectly every time you pull it apart. I remember first trying this in a little trattoria in Naples, and I knew I had to bring that magic into my own kitchen.

What makes Mozzarella in Carrozza truly special is how quickly it swoops in as comfort food but still feels a bit fancy, perfect for an easy weeknight dinner or even a unique appetizer when friends come over. Whether you’re craving something cheesy and crunchy or just want to impress with minimal effort, this Italian fried mozzarella sandwich recipe will quickly become your go-to comfort snack.

🤎

Why This Recipe Works

Perfect Crispy Exterior: The double coating creates a satisfying crunch that contrasts beautifully with the gooey cheese inside.
Melty Mozzarella Center: Using firm low-moisture mozzarella helps the cheese melt without making the sandwiches soggy.
Balanced Seasoning: A simple seasoning of salt and pepper highlights the mozzarella and bread without overpowering their flavors.
Quick Yet Impressive: You can whip this up with pantry staples and impress guests with little fuss.

A crispy golden brown square sandwich with a rough crunchy texture on the outside is held by a woman's hand from the bottom and side. Inside, you can see a thick layer of smooth, creamy white filling slightly peeking out from the edges. The sandwich is in front of a white marbled surface with a blurred white plate in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

Each ingredient in this Mozzarella in Carrozza (Italian Fried Mozzarella Sandwiches) recipe is essential for that perfect flavor and texture combo. I always aim for fresh, firm mozzarella and good-quality bread, which really make a difference.

Mayonnaise (optional): Adds moisture and richness inside the sandwich without soggy bread.
White bread: Use soft, crustless white bread that crisps nicely without overwhelming the cheese.
Firm fresh low-moisture mozzarella cheese: This cheese keeps its shape while melting wonderfully gooey.
Eggs: Bind the sandwich coating so the flour and crumbs stick perfectly.
Whole milk: Helps thin the egg and creates a silky batter.
All-purpose flour: For that crisp, golden outer shell.
Panko bread crumbs (optional): Adds extra crunch if you want your sandwiches ultra-crispy.
Neutral vegetable oil: Perfect for frying without imparting extra flavors.
Kosher salt and freshly cracked black pepper: To season every layer just right.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the best things about the Mozzarella in Carrozza (Italian Fried Mozzarella Sandwiches) recipe is how easy it is to make it your own. I often experiment with different breads and seasonings, and you should, too — it’s all about what you love!

Variation: I sometimes swap in whole wheat or sourdough bread for a heartier version, which adds a nice depth of flavor but be mindful of cooking times as crustier breads brown faster.
Diet-Friendly Tweaks: For a lighter touch, try air-frying instead of deep frying; it cuts down on oil but still keeps the sandwich crispy.
Added Flavors: Sprinkle a bit of dried Italian herbs or crushed red pepper in the flour mix to give the crust a little extra zip.

Step-by-Step: How I Make Mozzarella in Carrozza (Italian Fried Mozzarella Sandwiches) Recipe

Step 1: Build Your Sandwich with Love

First things first, decide if you want to spread a thin layer of mayonnaise on your bread—it adds a subtle creaminess that I just adore, but it’s totally optional. Then, layer your mozzarella slices evenly on two of the bread slices and top each with the remaining bread slice, pressing gently to create a snug sandwich.

Step 2: Prepare Your Dipping Stations

Next, whisk your eggs and milk together in a shallow bowl, seasoning lightly with salt and pepper. In another bowl, whisk your flour with panko and seasoning if using. These two mixtures will give your sandwich that irresistible crispy coating.

Step 3: Dip, Coat, and Chill

Coat one sandwich at a time by dipping it fully in the egg mixture, then pressing it into the flour mixture to coat all sides. Set the coated sandwiches on parchment and refrigerate for about 20 minutes — this is a crucial step that helps the coating stick during frying, so don’t skip it!

Step 4: Fry to Golden Perfection

Heat about an inch of vegetable oil in a heavy skillet over medium heat until shimmering. Carefully place the sandwiches in and fry each side for about 2 minutes or until deep golden brown. You’ll want to watch carefully to avoid burning; the cheese inside should get beautifully melted and stretchy.

Step 5: Slice and Serve Warm

Transfer your sandwiches to a cutting board and slice them with a serrated knife, stopping before you cut through the melty cheese center to keep it gooey and intact. Serve immediately while warm, and watch how quickly these disappear!

💡

Pro Tips for Making Mozzarella in Carrozza (Italian Fried Mozzarella Sandwiches) Recipe

Chill Before Frying: Refrigerate your coated sandwiches for at least 20 minutes so the crust firms up and won’t fall apart in the oil.
Temperature Control: Keep your oil between medium and medium-high heat; too hot browns the bread too fast without melting cheese, too cool lets oil soak in.
Use a Serrated Knife: This helps you slice neatly without squishing the sandwich and losing that lovely melted cheese stretch.
Avoid Overfilling: Keep the cheese layer thin enough to melt properly without the sandwich becoming a gooey mess.

How to Serve Mozzarella in Carrozza (Italian Fried Mozzarella Sandwiches) Recipe

The image shows two golden brown fried sandwich pieces stacked on a white plate with crispy, textured, and crunchy crust layers on the outside. The inside of the sandwich has melted white cheese that stretches as a woman's hand lifts the top piece, revealing soft, creamy layers with gooey cheese strands connecting the two pieces. The plate sits on a white marbled surface with a cloth napkin in the background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love sprinkling a bit of fresh chopped parsley or basil on top for a pop of color and freshness. A light drizzle of good quality olive oil or even a pinch of flaky sea salt adds a beautiful finishing touch right before serving.

Side Dishes

This recipe pairs wonderfully with something light and fresh like a simple arugula salad tossed in lemon vinaigrette or classic tomato salad sprinkled with oregano. For a heartier meal, roasted vegetables or a bowl of minestrone soup complement the rich, crispy sandwiches perfectly.

Creative Ways to Present

For a casual get-together, I like serving these sandwiches cut into small triangles stacked on a wooden board, garnished with fresh herbs and little bowls of marinara for dipping. It’s such a crowd-pleaser, and the presentation feels warm and inviting.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (which I doubt!), store them in an airtight container in the fridge for up to 2 days. I find the sandwich crust softens a bit, but it still tastes delicious when reheated properly.

Freezing

I’ve frozen these sandwiches after assembling and coating (before frying). Wrap each tightly in plastic wrap and freeze flat in a freezer-safe bag. When ready, thaw in the fridge overnight and then fry as usual—just add a minute or so per side.

Reheating

To keep them crispy when reheating, I prefer warming Mozzarella in Carrozza sandwiches in a hot skillet with a little oil or in an air fryer for a few minutes instead of the microwave, which tends to make the crust soggy.

FAQs

What cheese is best for Mozzarella in Carrozza (Italian Fried Mozzarella Sandwiches) recipe?

Firm fresh low-moisture mozzarella is ideal because it melts beautifully without releasing too much moisture, which can make the sandwich soggy. Fresh mozzarella from the deli or supermarket works great, just slice it to about 1/4 inch thickness for the best melt.
Can I use other types of bread?

Absolutely! Soft white bread with a light crumb works best since it crisps well and holds the cheese, but you can experiment with sourdough, brioche, or even whole wheat. Just watch your frying time to avoid burning if crusts are thicker.
Is frying the only way to cook Mozzarella in Carrozza?

Frying is traditional and gives the best crunch, but air-frying or baking are alternative methods if you want to cut down on oil. Just note that these methods might not create quite the same crispy exterior and require some monitoring for browning.
Can I prep the sandwiches in advance?

Yes! You can assemble and coat your sandwiches, then refrigerate them for up to a few hours before frying. This is helpful if you’re cooking for guests and want to save time at the last minute.

Final Thoughts

I’ve always felt that cooking is about joy and sharing, and this Mozzarella in Carrozza (Italian Fried Mozzarella Sandwiches) recipe brings both in spades. It’s a little slice of Italy that I love making when I want something comforting without fuss—plus, watching that cheese melt and stretch is pure happiness. I hope you’ll enjoy making this at home as much as I do, and that it becomes one of your easy go-to dishes whenever you need a cozy, cheesy hug on a plate.