I have yet to meet a person who doesn’t swoon over an ooey gooey grilled cheese sandwich.
Diners and bowling alleys may still be arguing about who invented the classic grilled cheese sandwich as we know it – flat cheese and all – but we have the Italians to thank for the ultimate grilled cheese sandwich. Mozzarella in carrozza, which translates loosely to “mozzarella in a carriage”, typically consists of soft white bread and fresh mozzarella cheese, assembled into a sandwich, dipped in egg wash and pan-fried. French Toast, meet Grilled Cheese…now go and have a sandwich baby!
I was recently told that in Italy, it is common to slip an anchovy into the sandwich, or to serve it with anchovy sauce…definitely something to try next time! I promise you’ll never eat a grilled cheese sandwich again without comparing it to this. Substitute the ubiquitous bowl of tomato soup with a quick marinara for dipping. Dinner, check! Oh who’s kidding who…I would eat this for breakfast, lunch OR dinner.
- 12 slices white sandwich bread, crusts removed
- 1 pound fresh mozzarella, cut into ¼-inch-thick slices
- 3 large eggs
- 3 tablespoons milk
- Coarse salt and freshly ground black pepper
- Olive oil (not extra-virgin) or vegetable oil, for frying
- Quick Marinara Sauce (recipe follows)
- Make sandwiches out of the bread and mozzarella, leaving a little margin around the edges unfilled with cheese, and press the edges together with your fingers to help seal.
- Beat together eggs, milk, and a pinch each of salt and pepper in a shallow bowl. Place bread crumbs in another shallow bowl. Coat sandwiches with flour, knocking off excess. Dip into egg mixture and then coat with bread crumbs, making sure edges are coated well. Place on a parchment-lined baking sheet and chill 2 hours.
- Heat 1/4-inch oil in a large skillet over medium heat until it shimmers. Fry sandwiches, 2 to 3 at a time, turning once with a slotted spatula, until golden, about 6 minutes per batch. Drain on paper towels. Halve sandwiches diagonally and serve hot with anchovy and tomato sauces.
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #tenthousandsnacks. Craving more? Stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.