Mozzarella in Carrozza. Fried Mozzarella Sandwiches.
Saying this is just a grilled ham and cheese doesn’t do it justice at all. Yes, it has cheese and bread. But the magic is in the preparation and in the ingredients themselves. I had forgotten how much I loved these simple little treats.
They’re perfect for lunch or a quick snack in between meals. We start out by removing the crusts from the bread, because sometimes we’re extra like that. Bring on the bechamel followed by a layer of prosciutto, a fresh basil leaf and a mozzarella slice that is equal to the thickness of the bread for extreme cheesy goodness. Can you almost taste it? Grilling it like that would be quite a tasty sandwich but we’re not stopping there.
We’re going to dip the sandwiches in a rich egg bath and THEN fry them to golden perfection. It might just be the perfect sandwich. They’re quick, easy, and oh so delicious.
And the filling possibilities, oh me oh my. You could JUST do mozzarella. Simple perfection. You could swap out the bechamel for some pesto for a sweet saucy basil taste.
I’ve even seen them dipped in breadcrumbs as well which makes them super crispy on the outside. Whatever way you decide to do them, I’m sure you’ll agree that it’s no ordinary ham and cheese.
- 1 tablespoon unsalted butter
- 3 teaspoons flour
- 1/2 cup milk - room temperature
- 1/4 teaspoon ground nutmeg
- pinch of salt
- 4 slices of soft white sandwich bread - crusts removed
- 2 slices of prosciutto
- 2 fresh basil leaves
- 2 slices of fresh mozzarella
- canola/vegetable oil for frying
- 2 eggs - beaten
- 2 tablespoons flour
- 2 tablespoons whole milk
- pinch of salt
- Start by preparing the bechamel sauce. Melt the butter into sauce pan over medium heat. Once melted add the flour and whisk together. Allow flour and butter mixture to cook for a few minutes, stirring often. Reduce heat to low and slowly whisk in the milk, the nutmeg and a pinch of salt. Remove from heat and set aside.
- To assemble sandwiches: Place a light layer of bechamel sauce onto the tops of each bread piece. To one side add a slice of prosciutto, a basil leaf and then top with mozzarella and the other piece of bread. GENTLY press down to compact sandwiches. Set aside.
- Into a small shallow bowl, large enough to dip the sandwiches, gently whisk the eggs, flour, milk and salt. Set aside.
- Into a small pan add a few tablespoons of oil and heat over medium-high heat. When the pan is hot, dip the sandwiches into the egg mixture, shake off excess and then place into hot pan. Cook until golden and crispy on each side, turning as necessary. Transfer sandwiches to a plate lined with paper towels to soak up excess oil.