Mozzarella e Carrozza
- Tracy Scheckel
- Dec 5, 2024
- 3 min read
In English, this is mozzarella in a cradle. I think I've been eating it ever since I left the cradle. When Nana made them, she cut the sandwiches in quarters and served them just like that. Nana always used plain white bread, I use that soft sliced Italian bread that supermarkets carry; it's not REAL Italian bread, but it makes me feel better. Using real bakery Italian bread doesn't work so great as it gets to hard and crusty and messy to eat.
Anyway, when I entered the foodie world beyond Nana's kitchen, I found that the sandwiches are typically served with marinara, Alfredo, or an anchovy and garlic sauce. Some places batter dip and deep fry them rather than the method I describe. I've tried it, they're no better, just more fattening. When I'm serving small groups, I cut them in quarters, but if serving a large crowd as a light appetizer, I cut the quarters into thirds and make little sticks.
You can step things up a bit by adding prosciutto, ham, or salami to the sandwich, but not if you're making them for the Feast of the Seven Fishes where meat is a no-no. I used to buy packaged mozzarella and struggle to slice it (like Nana did), then on a whim I got daring and went to the deli counter and specified a thickness for imported mozzarella that they slice for me. Definitely a time saver and didn't change how they taste. I would stay away from fresh mozzarella for this recipe as it's wet and doesn't malt the same way a drier cheese does. Same with sticking tomato slices in. You're getting into panini territory there, and that's a whole other recipe.
Since I talk about Alfredo and marinara sauces in other posts, I'll include the anchovy sauce with this post. Do note that the photo is with marinara sauce. It's a good way to get one of the fishes accounted for on Christmas Eve too!
THE RECIPE:
For the Sandwiches
Sliced mozzarella 1/8 - 1/4 inch thick
Store bought sliced Italian, sourdough, or white bread
A few beaten eggs
Some milk to beat with the eggs
Olive or vegetable oil for pan frying
Amounts of all of the above depend on how many sandwiches you want to make. A pound of cheese will be enough for an average loaf of bread. You will need approximately 1 egg and 1/8 cup of milk for each 3 sandwiches.
Coat a large skillet of griddle with oil and heat it.
Assemble sandwiches with 2 pieces of bread with about 1/4 inch slice(s) of mozzarella.
Press the sandwich firmly together and dip in the beaten egg / milk mixture (like making French toast). place the sandwich in the skillet or on the griddle and toast slowly for a few minutes until bottom is golden brown.
Turn the sandwich over and repeat. Remove from heat and place on a paper towel to let any excess oil drain.
You may need to add oil as you make additional sandwiches.
Once the sandwiches are cool enough to handle, they can be cut in half, in quarters, on a diagonal or into 'sticks'. They can be served immediately, reheated in a warm oven, or even at room temperature.
For the Anchovy Sauce
1 stick butter
4 white anchovies minced, or the equivalent of white anchovy paste
2T capers
2t Lemon Juice
2T fresh parsley minced
Melt the butter (skim if you prefer) add the other ingredients and serve warm. You can either drizzle over the mozzarella and carrozza or dip the sandwich.
