Italian Fried Mozzarella Sandwich Recipes

MOZZARELLA IN CARROZZA (FRIED MOZZARELLA SANDWICHES)

Steps:

• In a shallow bowl, beat the eggs, then beat in the garlic, season with salt and pepper and beat again to combine. In another shallow bowl, add the breadcrumbs, season with salt and pepper and stir to combine.
• Top 4 slices of white bread with a single mozzarella slice apiece, and trim the cheese as needed to avoid overhang. Top with the remaining 4 slices of white bread and press down gently.
• Dip both sides and all the edges of a sandwich in the egg to coat fully, followed by the bread crumbs. Place on a large plate and transfer to the refrigerator to firm up while you continue to work, then repeat with the other sandwiches.
• In a large skillet, heat 1/4-inch olive oil over medium heat. See if the oil is ready by dropping a few bread crumbs in; they should bubble gently. Working in batches as needed, fry each sandwich, turning once with a slotted spatula or a fork, until the outsides and edges are golden brown and the cheese has melted, 1 to 2 minutes per side. Drain on paper towels. Season with salt, halve diagonally, and serve.

MOZZARELLA IN CARROZZA (FRIED MOZZARELLA SANDWICH)

Steps:

• Cut the crust off from the white sandwich bread slices.
• Brush the bread with béchamel sauce for the Sicilian version, add a slice of ham for the roman way or leave it plain for the Neapolitan. Add 2 thick mozzarella slices (about 1-inch wide) and close the sandwich.
• Arrange the flour in a bowl or plate, and dredge the mozzarella sandwich in until fully coated.
• Beat the eggs and milk in another bowl, season to taste with salt and pepper. Coat the sandwich on all sides with the egg-wash until fully covered.
• Arrange the breadcrumbs on a plate and coat the sandwich to fully seal the mozzarella inside and avoid leaks during frying process. Repeat the breading process if necessary.
• Heat the oil a in a deep heavy sauce-pan. Add more oil if needed until is enough to deep-fry the sandwich.
• Heat over medium-high heat until a deep-fry thermometer reads 350°F/ 170°C.
• Gently fold the sandwich in and deep-fry 2 mins on each side, or until crispy and golden on both sides.
• Transfer the sandwich on a plate covered with kitchen paper, allow to cool slightly and serve.

FRIED MOZZARELLA SANDWICHES

Steps:

• Beat together eggs, salt, pepper and milk.
• Make 4 sandwiches of the Mozzarella and stale bread.
• Dip sandwiches into egg mixture.
• Press edges together.
• Heat oil to high heat.
• Fry sandwiches on both sides until golden brown.
• Drain and serve immediately.

SPEDINO (FRIED MOZZARELLA SANDWICH)

Steps:

• Sandwich the cheese equally between 2 bread slices (add any of the additions). Season to taste. Lightly brush the milk on both sides of the sandwich. Dip briefly in flour and remove excess. Place sandwiches in egg and allow egg to soak in. Press edges of sandwiches together to seal. Heat oil in a large saute pan and add sandwiches. Fry on both sides until golden brown. Remove to paper towels to drain.

FRIED MOZZARELLA SKEWERS

Steps:

• Make the sauce: Pour the olive oil into a large skillet set over medium-high heat. When the olive oil is hot, add the chopped garlic. Cook and stir until garlic is sizzling and fragrant, taking care not to burn it. Add the anchovies and capers, and stir until capers dissolve into the oil. Add the butter and melt it, then pour in the white wine and lemon juice. Bring to a rapid simmer, and cook until reduced by half, about 6 to 7 minutes. Keep warm.
• Lay four slices of bread on your work surface. Top with the sliced mozzarella, making sure the cheese does not extend over the edges of the bread, trimming to fit if necessary. Top with remaining bread, to make four sandwiches. Seal each sandwich at each corner with a toothpick (four picks per sandwich).
• Spread flour on a rimmed plate. Beat eggs and milk together in a wide, shallow bowl. Heat about 1/2 inch vegetable oil in a skillet over medium heat; oil is ready when a crust of bread sizzles on contact.
• Dredge sandwiches well in flour, making sure to coat all sides and tap off the excess. Soak the sandwiches on all sides in the egg, letting the excess egg drip back into the bowl. Carefully ease the sandwiches into the oil, and fry until they're golden brown on both sides and the cheese is melted, about 1 to 2 minutes per side. Remove the sandwiches, and drain well on paper towels. Remove the toothpicks and use a serrated knife to cut them in half on the diagonal.
• Return the sauce to a simmer, and stir in the parsley. Spread the sauce on four serving plates, then top with a sandwich and serve hot.

DEEP-FRIED MOZZARELLA SANDWICHES WITH TOMATO SAUCE

Steps:

• To make the sauce: heat the olive oil in a pan and fry the onion and garlic for 30-60 seconds.
• Add the tomatoes to the pan, then the oregano and wine and bring to the boil. Reduce the heat and simmer for 15-20 minutes. Allow to cool slightly.
• Place the sauce in a food processor or blender and season with salt and pepper. Blend for a few seconds, leaving the mixture a little chunky. Add the basil leaves to the sauce.
• Cut the bread slices into slightly larger discs than the mozzarella slices. Dip one side of the bread slices into the milk and then place a slice of mozzarella on the dry side with some basil leaves. Season the mozzarella with salt and pepper and make a sandwich with the other slice of bread, milk-soaked side on the outside.
• Season the eggs with salt and pepper. Coat the sandwiches with the beaten egg.
• Heat the oil in a deep-fat fryer and when hot deep fry the sandwiches for about 3-4 minutes until golden and crisp on the outside. Drain on kitchen paper
• To serve: reheat the sauce and spoon the hot sauce onto the plate; place 2 mozzarella sandwiches in the middle and serve straight away.