Mozzarella En Carrozza Recipe

Prepare the sauce

Heat 2 tablespoons olive oil in a small saucepan over medium heat until shimmering. Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 5–6 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Stir in the tomato paste and cook 1 minute to deepen flavor. Add the crushed tomatoes, dried oregano, red pepper flakes, sugar (if using), and 1/2 teaspoon salt. Bring to a gentle simmer, reduce heat to low, and simmer uncovered for 12–15 minutes to thicken slightly, stirring occasionally.

Remove from heat, stir in chopped fresh basil, taste and adjust seasoning. Keep warm or hold at low heat while preparing mozzarella.

Assemble sandwiches

Lay out 6 slices of bread. Spread about 1/2 teaspoon softened butter on one side of each remaining 6 slices (these will be the tops). Place 2 slices of fresh mozzarella on each of the 6 unbuttered bread slices, leaving a small margin at the edges. Top each with a buttered slice, buttered side up, to form a closed sandwich.

Flatten and seal

Press each sandwich gently to seal. Optionally use a heavy skillet to press each sandwich for 20–30 seconds to help the bread adhere and create a compact pocket to reduce cheese leaking during frying.

Prepare dredging station

Place 1 cup all-purpose flour in a shallow dish and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. In a second shallow bowl whisk together 3 large eggs and 3 tablespoons whole milk until smooth. In a third shallow bowl combine 1 cup finely grated Parmesan and 1 cup fine breadcrumbs; mix evenly.

Bread the sandwiches (double coating)

Working one sandwich at a time, dredge it in the seasoned flour, shaking off excess. Dip into the egg wash, letting excess drip off, then press into the Parmesan-breadcrumb mixture, coating all sides. For a sturdier crust, repeat the egg wash and Parmesan-breadcrumb step a second time so each sandwich has two coats.

Heat oil

Pour about 1/2 to 3/4-inch of vegetable oil into a large heavy skillet (or 2 cups as listed) and heat over medium heat until the oil registers 350°F (175°C) or a breadcrumb sizzles and browns in about 20–30 seconds. Maintain moderate heat so crust browns quickly without the cheese melting out too fast.

Fry sandwiches

Carefully add 2 sandwiches (do not overcrowd) to the hot oil. Fry until golden brown and crisp on the first side, about 2–3 minutes, then flip and cook 2–3 minutes more. Adjust heat if browning too quickly. Total per sandwich: ~4–6 minutes. Transfer fried sandwiches to a wire rack set over a sheet tray or paper towels to drain and rest for 1–2 minutes.

Slice and serve

Cut each sandwich diagonally into halves. Arrange on a platter with warmed marinara sauce for dipping. Sprinkle with 2 tablespoons grated Parmesan and garnish with fresh basil leaves.