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Mozzarella in Carrozza

Pan‑fried mozzarella sandwich with basil and cherry tomatoes
Golden, crisp, and gooey—finished with basil and cherry tomatoes.

Ingredients (per sandwich)

sandwiches
  • 2 slices Tuscan bread
  • 2 oz fresh mozzarella
  • 1 anchovy fillet
  • 0.25 cup milk
  • 0.25 cup flour
  • 1 egg
  • 0.25 cup bread crumbs
  • Sea salt & freshly ground black pepper, to taste
  • 2 tbsp olive oil
  • 2 basil leaves
  • 2 cherry tomatoes

Preparation

Assemble sandwich with bread, sliced mozzarella, and anchovy fillet in the center.
Briefly soak both sides in milk. Dredge in flour, dip in beaten egg, then coat with bread crumbs. Chill 30 minutes to set the crust.
Heat olive oil in a skillet over medium. Pan‑fry sandwich until golden and crisp on both sides and the cheese is molten.
Drain on paper towel. Serve hot, garnished with halved cherry tomatoes and julienned basil.
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Wine pairing

wine icon

Bisol Jeio Prosecco Brut — the sparkle cuts through the fried crust and complements the creamy mozzarella.

Check availability

Nutrition Facts (per sandwich)

310
Calories
12 g
Protein
18 g
Fat
25 g
Carbs
1 g
Fiber
Values are estimates and will vary based on exact ingredients and portion sizes.

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