This classic Neapolitan snack is Italy’s version of the grilled cheese sandwich. It’s really a cross between grilled cheese and French toast. But, I promise you, it’s better than both. The star ingredient is fresh mozzarella. You want the freshest and creamiest mozzarella you can get your hands on. You’ll find it in the deli section of the supermarket in a tray of water, or packaged in a container with water.
Now the bread. While it may seem a bit contradictory, considering that Italian bread is usually so rustic and full of flavor, you want to go for white bread in this recipe. I recommend removing the crust because it makes the whole sandwich softer and more delicate.
Mozzarella in CarrozzaPrint This
- 1 cup (250 mL) milk
- 2 eggs
- 1 large ball fresh mozzarella, sliced
- 4 anchovies
- 8 slices white bread, crusts removed
- 2 tbsp (30 mL) extra-virgin olive oil
- Salt, QB
Whisk together the milk and eggs.
Sandwich a slice of mozzarella and an anchovy fillet between 2 slices of bread to create the “carriage.” Anchovies are optional, but I like the slightly salty shock against the delicate, neutral flavor of the cheese. Repeat this to make a total of 4 sandwiches. Then put your frying pan on the burner over medium-high heat and add the olive oil.
Here comes the French toast part of the recipe: Dip the sandwiches into the egg mixture so both sides are fully coated. In batches, place them in the heated frying pan and cook, turning once, until both sides are golden brown. Add a light sprinkle of salt (not too much because the anchovies are a little salty) and serve immediately.