Mozzarella en Carozza translates to “mozzarella in a carriage” and supposedly got this name because the ropey, gooey strings of mozzarella resemble a horse’s reins. It’s a fancy name for a grilled cheese sandwich…but whatever you want to call it this sandwich is pure comfort food. Warm, cheesy, crusty on the outside and melty on the inside – and yes there is something about those strands of stretchy cheese that makes your mouth water. Ask the people who make pizza commercials.
As quick and easy to make as your usual grilled cheese, the only extra step here is the egg-and-breadcrumb coating, which gives these sandwiches a crunchy crust that will remind you of a deep fried mozzarella stick. I prefer to use plain, dry breadcrumbs – the finely ground ones, not panko. Fine crumbs cling to the bread in a thin, tight layer; panko pieces are too large, and make a coating that’s too loose and crumbly.
Mozzarella is milder than most cheeses commonly used for grilled cheese sandwiches. Perk up its flavor by serving a little cup of warm marinara on the side for dunking.
Don’t make this ahead – it’s best when crispy, melty and hot from the pan.
Mozzarella en Carozza
Use a low-moisture mozzarella for these sandwiches, the kind that's shrink-wrapped in plastic in the dairy aisle, not watery fresh mozzarella.
Ingredients
- Neutral oil such as expeller-pressed canola oil
- ½ cup marinara sauce
- 2 large eggs
- 1 clove of garlic, minced
- 1/4 teaspoon Diamond Crystal kosher salt, or 1/8 teaspoon Morton's
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup plain dry breadcrumbs
- Four ¾-inch thick slices of soft Italian bread
- 4 ounces of thick-sliced low-moisture whole milk mozzarella
Directions
- Step 1 Pour enough of the oil into a large, nonstick skillet to reach a depth of ¼-inch, and heat it over medium heat. Meanwhile, heat the marinara sauce in a small saucepan over low heat.
- Step 2 Beat the eggs in a shallow bowl. Put the garlic and the salt on a cutting board and mince them together to form a grainy paste, then smash the mixture with the side of your knife until it’s smooth. Add the garlic paste and pepper to the eggs. Put the breadcrumbs in another shallow bowl.
- Step 3 Cut the mozzarella into pieces to fit onto two of the slices of the bread. Top with the remaining bread to make two sandwiches.
- Step 4 Dip each sandwich in the egg mixture and then in the breadcrumbs, coating both sides evenly.
- Step 5 Test the oil by sprinking in a few breadcrumbs. If they immediately start to sizzle, the oil is ready. Put the sandwiches in the skillet and cover the skillet. Cook for 4 minutes, or until the bottoms of the sandwiches are golden brown. Turn and cook on the other side, uncovered, until both sides of the sandwiches are golden brown and crisp and the cheese is melted, about 4 more minutes.
- Step 6 Drain the sandwiches briefly on a paper towel-lined plate, then cut each sandwich in half on the diagonal. Serve with the warm marinara sauce for dipping.
