Name: Mozzarella en Carrozza Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 8 slices white bread (crust removed); 1 pound block mozzarella (sliced 1/4" thick); 5 large eggs (beaten); 2 tablespoons whole milk; 1/4 cup parsley (minced); 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 1/4 cup Pecorino Romano cheese; 1/4 cup flour; 1/4 cup olive oil (plus 2 tablespoons for initial frying)

If you love crispy, gooey, and utterly irresistible snacks, my Mozzarella en Carrozza Recipe is going to be your new obsession. This classic Italian fried sandwich is simple but packs a serious flavor punch — think melted mozzarella nestled between golden, crunchy bread. I absolutely love how this turns out every single time, and once you try it, I’m sure you’ll feel the same. Keep reading because I’m sharing all my best tips so you nail this delightful appetizer — it’s absolutely fan-freaking-tastic!

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Why You’ll Love This Recipe

Simple Ingredients: You only need a handful of pantry staples and fresh mozzarella for amazing results.
Perfect Crunch & Gooeyness: Crispy bread on the outside with molten cheese inside — the best combo ever.
Crowd-Pleaser: My family goes crazy for this, and it’s a guaranteed party hit.
Quick & Easy: From prep to plate in about 30 minutes, even weeknight cooks can manage this with ease.

The image shows eleven triangular pieces of crispy, golden-brown sandwiches arranged on a black wire rack over a black baking tray. Each sandwich has a crunchy outer layer with green herb bits scattered on top, giving a textured look. Inside, you can see a creamy white filling peeking out between the two crispy layers. The sandwiches are evenly spaced, and the tray is placed on a white marbled surface. The overall look highlights the crunchy, toasted texture and the fresh green herbs on each sandwich. photo taken with an iphone --ar 2:3 --v 7 - Mozzarella en Carrozza, Italian fried sandwich, crispy mozzarella sandwich, cheesy Italian snack, easy mozzarella appetizer

Ingredients You’ll Need

Choosing the right ingredients is key to getting that perfect Mozzarella en Carrozza texture and flavor. I like to keep it fresh and simple, making sure the mozzarella has a good balance of moisture so it melts beautifully without turning watery.

Flat lay of thick white bread slices with crusts removed, thick quarter-inch mozzarella cheese slices stacked neatly, a small pile of beaten eggs with flecks of chopped fresh parsley, a heap of finely grated Pecorino Romano cheese, a small mound of all-purpose flour dusted lightly, and fresh sprigs of bright green parsley leaves, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Mozzarella en Carrozza, Italian fried sandwich, crispy mozzarella sandwich, cheesy Italian snack, easy mozzarella appetizer

White bread: I always remove the crusts for a nicer, tender sandwich—but make sure the bread is sturdy enough to hold the cheese without getting soggy.
Mozzarella: Fresh mozzarella works best, sliced about 1/4 inch thick; this thickness melts evenly and delivers that gooey center we all love.
Whole milk: Used to lighten the egg batter and add creaminess to the coating.
Large eggs: The base for the batter that helps create a golden crust.
Parsley: Adds a pop of freshness and a little herbal zing to the batter.
Olive oil: For frying—choose a good quality but mild-flavored olive oil so it doesn’t overpower the cheese.
Flour: A light dredge to help the batter stick and build that crisp outer shell.
Kosher salt & black pepper: To season the batter just right.
Pecorino Romano: This cheese in the batter adds a nutty, salty kick that perfectly complements the mozzarella inside.

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.

Variations

While I love the classic Mozzarella en Carrozza recipe just as it is, I’m not afraid to switch things up now and then. Feel free to customize to your taste or dietary needs—it’s quite forgiving!

Gluten-Free Version: I’ve swapped white bread with gluten-free bread and used rice flour to dredge; it works surprisingly well though the texture is a touch different.
Herb Variations: Sometimes I mix fresh basil or oregano into the batter alongside parsley for an extra Italian twist.
Add a Protein Kick: A thin slice of prosciutto inside the sandwich adds a salty, savory note my family loves.
Spicy Kick: Adding a pinch of red pepper flakes to the egg batter gives the sandwich a subtle warmth that’s delicious.

How to Make Mozzarella en Carrozza Recipe

Step 1: Prep Your Batter and Cheese Sandwiches

First, whisk together your eggs, milk, kosher salt, black pepper, grated Pecorino Romano, and minced parsley until smooth and well combined. This mixture is what gives the sandwiches their flavorful, rich coating. Then, on a clean surface, layer mozzarella slices between two bread slices (without crusts). You want enough mozzarella to cover the bread nicely but not so much it spills out when frying. Once assembled, cut each sandwich diagonally into triangles—that’s the signature shape and perfect for dipping and frying.

Step 2: Flour, Dip, and Soak

Next up, heat your olive oil in a large nonstick pan over medium to medium-low heat. While it warms, dredge each sandwich triangle thoroughly in flour, shaking off the excess—this helps the batter stick well. Give your egg mixture another quick whisk and soak each side of the triangles for about 20 seconds. You’ll notice how the batter clings beautifully, which means you’ll get a glorious crust once fried.

Step 3: Fry to Golden Perfection

Fry your battered triangles in the olive oil, about 2 minutes per side, until golden and crispy. I like to work in batches and avoid overcrowding the pan—this keeps the oil temperature steady so your sandwiches crisp up nicely instead of turning greasy. When done, transfer them to a wire rack or paper towel-lined baking sheet to drain excess oil. If making a big batch, keep finished sandwiches warm in a 170°F oven; I learned this trick the hard way because cold sandwiches just don’t feel as special!

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Pro Tips for Making Mozzarella en Carrozza Recipe

Proper Bread Thickness: Thin, soft crustless bread works best to get crispy edges without overpowering the cheese.
Oil Temperature Control: Medium-low keeps the inside warm and melty without burning the crust — patience pays off here!
Soaking Time Matters: Don’t skimp on soaking each side in the egg batter — it creates that amazing golden crust you’re after.
Avoid Overcrowding: Fry in small batches to keep oil hot and sandwiches crisp, otherwise you’ll get greasy bites.

How to Serve Mozzarella en Carrozza Recipe

A close-up of a woman's hand pulling apart a crispy, golden-brown pancake with green herbs baked into the surface, revealing a thick, stretchy white cheese layer inside. The pancake has a rough textured outer layer with visible flecks of green herbs. In the background, several similar pancakes are stacked on a white plate, all showing a mixture of golden and green colors with a slightly uneven surface. The scene is set on a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 - Mozzarella en Carrozza, Italian fried sandwich, crispy mozzarella sandwich, cheesy Italian snack, easy mozzarella appetizer

Garnishes

When I serve Mozzarella en Carrozza at home, I love adding a squeeze of fresh lemon and a sprinkling of extra parsley. The citrus brightens up the richness perfectly. Anchovy sauce or a zesty marinara on the side are crowd favorites too — offering contrasting salty or tangy dips really takes things up a notch.

Side Dishes

This fried cheese sandwich pairs beautifully with a simple arugula salad dressed with lemon vinaigrette or a light tomato salad. For something heartier, try crispy roasted potatoes or grilled vegetables for a well-rounded meal.

Creative Ways to Present

I’ve plated Mozzarella en Carrozza on a wooden board for casual entertaining, surrounded by small ramekins of different dipping sauces. For a dinner party, I like stacking the triangles in a pyramid shape with fresh basil leaves and edible flowers for a charming Italian vibe that always impresses guests.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (which is rare in my house!), place them on a wire rack and cover loosely with foil in the fridge. This keeps them from becoming soggy overnight.

Freezing

I’ve frozen these sandwiches a couple of times by flash freezing on a baking sheet first, then wrapping individually in plastic wrap and foil. They reheat nicely, though fresh is always best for that crispy exterior and melty cheese combo.

Reheating

To reheat, I avoid microwaves because they make it soggy. Instead, a quick 5-7 minutes in a 350°F oven or air fryer brings back that crunch and gooey center like magic.

FAQs

What kind of mozzarella should I use for Mozzarella en Carrozza?

I always recommend fresh mozzarella, sliced about 1/4 inch thick. It melts beautifully without releasing too much water, giving you that perfect gooey texture inside the crispy fried bread. Avoid pre-shredded mozzarella since it has additives that may affect melting.
Can I make Mozzarella en Carrozza ahead of time?

You can assemble the sandwiches ahead and keep them refrigerated for a few hours before frying. The fried sandwiches are best eaten fresh, but leftovers can be reheated in the oven or air fryer to restore crispiness — just avoid microwaving to prevent sogginess.
What’s the best oil to fry Mozzarella en Carrozza?

I prefer using olive oil for authentic flavor, but make sure it’s a light or mild variety. You could also use vegetable or canola oil if you want a neutral taste and a higher smoke point, but the olive oil’s subtle flavor really complements the cheese and bread.
How do I prevent the cheese from leaking during frying?

Make sure the bread slices fit snugly around the mozzarella, pressing gently to seal edges. Also, soak the sandwiches well in the batter and don’t overcrowd the pan while frying so the crust seals quickly. Using fresh mozzarella sliced evenly helps too.

Final Thoughts

I hope this Mozzarella en Carrozza Recipe becomes one of those go-to dishes in your kitchen like it has in mine. It’s comfort food with a crispy, cheesy twist that’s just plain fun to make and even better to eat. Whenever I’m craving something indulgent but surprisingly simple, this recipe never fails. So grab your freshest mozzarella, warm up that olive oil, and invite someone you love to share these golden triangles — trust me, you’ll want to make this again and again.