Mozzarella en Carrozza - Just the best cheese sandwich ever!

Serves 4. This Italian snack is essentially a mozzarella stick in in the form of a sandwich. This is an adaptation of one from the New York Times. What better way to have a warm crunchy, cheesy sandwich than with a bowl of soup...tomato basil...maybe?

  • 3 eggs
  • 1 large garlic clove, minced
  •  Kosher salt and black pepper
  • 8 slices white sandwich bread, crusts removed
  • 1 pound low-moisture mozzarella (not fresh mozzarella), chilled and cut into 1/4-inch slices
  •  Olive oil, for frying

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 Margot's Morsels Crazy Crumbs in Sea Salt, season with a bit of pepper and stir to combine.  For a little bite, make it cayenne pepper.

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. Halve diagonally, and serve with a simple tart green salad.

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