Galbani® Mozzarella in Carrozza (Fried Mozzarella Sandwiches)
DONATELLA’S TIP: How hard can a fried Mozzarella sandwich be? Like most simple dishes, the quality of ingredients and technique are crucial, or the result will be mediocre. Do not use fresh Mozzarella, which is too wet—use the Galbani Premio Whole Milk Low Moisture Mozzarella Block. Second, use fresh ingredients—real garlic, not garlic powder. And, finally, make sure the oil is hot when frying, or the result will be a soggy sandwich!
20 min
PREP TIME
10 min
TOTAL TIME
Medium
COOKING SKILL
2-3
SERVING SIZE
Ingredients
Dipping Sauce
- 1/3 cup Mayonnaise
- 1/3 cup Sour cream
- 1 tsp. Dijon mustard
- 1 tsp. Lemon juice, freshly squeezed
- 1 tsp. Champagne vinegar
- 1 Garlic clove (placed through garlic press)
- 3 Anchovy fillets in oil, drained and roughly chopped
Sandwiches
- 8 to 10 oz. Galbani Premio WMLM Mozzarella Block
- 4 slices White bread
- 1 cup Breadcrumbs
- ¼ cup Galbani Grated Parmesan
- 3–4 Eggs
- 2 Medium garlic cloves, minced
- Unsalted butter, softened
- Kosher salt & freshly ground black pepper to taste
- Light olive oil (for frying)
Instructions
Dipping Sauce
- Combine all ingredients except the anchovies in a food processor and blend for 30 seconds. Then add in anchovy fillets and pulsate for 10 to 15 seconds.
- Pour into a serving bowl and refrigerate for one hour, covered.
Sandwiches
- Slice the Mozzarella into 1/4-inch thick slices to completely cover 2 of the 4 slices of the bread.
- Spread a very thin layer of softened unsalted butter on all 4 bread slices. Cover one slice with Mozzarella, ensuring the bread is completely covered. Top with a second slice of buttered bread to make a sandwich. Repeat the process to make a second sandwich.
- With sharp knife, cut all 4 sides of the first sandwich to remove crust and create uniformity. Make sure no cheese is sticking out. Press sandwich to compact it. Repeat the same process for the second sandwich.
- In a bowl, whisk together the eggs, minced garlic, and salt and pepper to taste, and beat vigorously for 30 seconds.
- On a shallow plate, mix the breadcrumbs with the Parmesan cheese.
- In an extra-large, heavy-bottomed skillet, pour the oil to a depth of 1/4-inch and set flame to medium-high heat.
- When the oil is hot, dip the first sandwich into the egg mixture, ensuring the sandwich is entirely covered, including sides. Then, dredge the sandwich into the breadcrumb mixture, covering all sides. Gently place the coated sandwich on left side of the pan. Quickly repeat the process with the second sandwich and place it on the right side of the pan.
- Working from left to right, wait until the first side gets golden brown, then turn each sandwich once and fry until crisp. (Resist the urge to move or flip the sandwiches more than once.) Remove the sandwiches from the skillet and drain on paper towels.
- Cut each sandwich in half and serve hot, with anchovy dipping sauce on the side.
