Mozzarella In Carrozza Fried Mozzarella Sandwiches Recipes

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.

MOZZARELLA IN CARROZZA (ITALIAN FRIED CHEESE SANDWICH)

Steps:

• Grab a small bowl and beat 1 egg, add 1 tablespoon of half and half (or milk), and a pinch of salt and pepper. Set aside. In a second small bowl add the flour.
• Cut the bread into quarters. Slice 4 pieces of the mozzarella (about 1/4-inch thick) and place each slice into each quarter of the bread.
• In a small frying pan, add about 1/4-inch olive oil. Preheat on medium-low heat.
• When the oil is hot, dip each mini sandwich into the flour and dredge all sides. Then dip each sandwich into the egg mixture, coating all sides. Add it to the hot oil and lightly fry until golden brown, about 1 minute per side, turning them over once, or until the mozzarella is melted.
• Drain on paper towels. Optional: Sprinkle with some fresh cracked pepper on top. Serve warm.
• Yields: 4 mini mozzarellas in Carrozza

MOZZARELLA IN CARROZZA (FRIED MOZZARELLA SANDWICHES)

Steps:

• Add the eggs and milk to a bowl with a pinch of salt and pepper and whisk together. Add the flour on a separate plate and set them both aside.
• Cut the mozzarella into slices, medium thickness. Divide the mozzarella slices between two slices of crustless bread. Make sure no mozzarella is outside the edges of the bread.
• Cover each slice of bread topped with mozzarella with another slice of bread to create a sandwich. Cut each sandwich diagonally to make triangles.
• Add enough sunflower oil to a pan so it's 1/4 inch deep. Dip each triangle in flour making sure to cover all edges. One by one dip each triangle in egg quickly again making sure to cover all edges.
• Place each egg dipped triangle in the oil and fry the sandwiches in batches until browned and crispy on each side.

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.