Mozzarella in Carrozza (Italian Fried Mozzarella Sandwiches)

Method

1. 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. 2

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

3. 3

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

4. 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. 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. 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.

Nutrition

calories

859 kcal

fatContent

50 g

fiberContent

4 g

sugarContent

7 g

sodiumContent

1626 mg

proteinContent

38 g

cholesterolContent

346 mg

carbohydrateContent

63 g

saturatedFatContent

16 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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