Mozzarella in Carrozza (Italian Fried Mozzarella Sandwiches)

Mild mozzarella cheese encased between plain white bread may seem like an unassuming sandwich, but breaded and deep-fried, it's a deeply satisfying sandwich with a dramatic and ultra-gooey cheese pull.

Servings 4

Difficulty Medium

Ingredients

5 ounces firm fresh mozzarella cheese or low-moisture mozzarella cut into 1/4-inch-thick slices or pre sliced thin (see notes)
4 teaspoons mayonnaise (optional)
4 slices white sandwich bread
3 large eggs
3 tablespoons finely grated Pecorino Romano cheese
3/4 cup store-bought plain dried bread crumbs
1/2 teaspoon Diamond Crystal kosher salt ; if using table salt , use 1/4 teaspoon
1/2 teaspoon freshly ground black pepper
Neutral oil such as vegetable or canola , for frying

Instructions

1

If using fresh mozzarella, place slices in a single layer on a paper-towel lined plate and press dry with paper towels. If using, spread 1 teaspoon mayonnaise on one side of each slice of bread. Divide cheese in an even layer among 2 bread slices (cheese should measure about 1/4-inch thick). Then, top with the remaining bread slices, mayonnaise side down.
2

Use a serrated knife to neatly cut off crusts of bread to form a uniform square.
3

In a shallow bowl, whisk eggs and Pecorino together to combine. In a second shallow bowl, combine bread crumbs, salt, and pepper.
4

Working with 1 sandwich at a time, dip each sandwich on all sides in the egg mixture, letting excess egg drip back into bowl, then coat in the bread crumb mixture, making sure the entire sandwich is evenly coated with bread crumbs. Transfer the sandwich to a plate and repeat the dredging process with the remaining sandwich. Refrigerate sandwiches while oil is heating, about 20 minutes.
5

Line a large plate with paper towels; set aside. In a 10-inch cast iron skillet or Dutch oven, add oil until it measures 1 inch deep and heat over medium-high heat to 325ºF (160ºC). Using a spatula or spider skimmer, carefully transfer both sandwiches to the hot oil and fry until deep golden brown on the bottom, adjusting heat as needed to maintain oil temperature between 300 to 325ºF, about 2 minutes. Use 2 spatulas or tongs to flip sandwiches and continue to fry until deep golden brown on the second side, about 2 minutes longer.
6

Transfer sandwiches to the prepared paper towel-lined plate and let sit for 90 seconds. Transfer to a cutting board and use a serrated knife to cut halfway through the bread, stopping right before you hit the cheese. Flip the sandwich over and again cut through bread, stopping before slicing through the cheese. Slowly pull sandwich halves apart for an impressive cheese pull.
7

10-inch cast iron skillet or Dutch oven
8

If using fresh mozzarella, the cheese should be firm and when squeezed milk should not ooze from the cheese. If it’s too soft when purchased, refrigerate the cheese for a day or two until firm.