Mozzarella in carrozza translates to ‘mozzarella in a carriage’ and is the delizioso Italian answer to grilled cheese. Make that, grilled cheese meets French toast.
If you’ve ever taken a train with reserved seating in Italy, you’ll know as you walk down the platform looking for your car number, it will say carrozza by the entrance to the train car, of course meaning carriage. I don’t know where the cute name for this sandwich came from, but it sure is appropriate, as the bread basically is a carriage to hold the warm, melting cheese!
In any recipe that has few ingredients, what you use matters. In this case it’s mozzarella in the ball form. Not shredded. And you can pretty much find it anywhere these days. The other ingredient…? American style sliced sandwich bread.
Trimming the bread crusts is also necessary, which would please many – including my little nephews Adam & Stephen – and is an important part to the success of containing the melting cheese! Once the crusts are cut, you form the sandwich enclosing the cheese in the middle and pressing down around the edges to form the carriage.
The next most important part… you guessed it! Seasoning. This recipe that uses white foods – which we know while having their own attributes – being flavourful on their own is not one of them. They need salt! And it’s best to add some before the cooking, seasoning the egg mixture. Buon appetito~
- 4 slices white bread, with crusts cut off
- 1/8” thick slices of cheese, cut from 1 ball mozzarella (cut into sizes as need to fit in the bread)
- 2 TBSP milk
- 1 large egg
- Kosher salt, large pinch
- Freshly ground black pepper, pinch
- Olive oil, for frying
- Make sandwiches leaving about 1/4 inch around the edges unfilled with cheese. Press the edges together with your fingers to help seal.
- In a shallow bowl beat the egg, add milk, and salt & pepper.
- Warm a frying pan over a medium heat, and add enough olive oil for frying - as you would for a grilled cheese/sandwich of any kind.
- Dunk the sandwiches briefly in the beaten egg mixture. Fry in hot oil on each side until crisp & brown… and you just might see some cheese starting to ooze from the sides. Remove from heat.
- Cut into halves or quarters and serve with warm marinara sauce.
- *Tip: while distinctly un-Italian, adding a bit of butter during the final cooking adds much flavour!