Fried Mozzarella Sandwiches

Name: Fried Mozzarella Sandwiches
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 12 very thin slices white bread; 6 (1⁄4"-thick) slices Mozzarella Company Fresh Mozzarella ( mozzco.com ) or other fresh cows' milk mozzarella, from 1–2 balls fresh mozzarella; 3 thin slices prosciutto; 6 anchovy filets; 2 eggs; 1 ⁄ 2 cup flour; 1 cup fine dry bread crumbs; Extra-virgin olive oil; Salt

Serves
serves 6

SAVEUR EDITORS

These classic Italian fried sandwiches, known in their homeland as mozzarella in carrozza—literally, mozzarella in a carriage (the carriage being the bread)—are traditionally made with cows' milk mozzarella; mozzarella made from buffalo's milk is considered too delicate and expensive. This recipe has been enhanced with prosciutto and anchovies.

Ingredients

12 very thin slices white bread
6 (1⁄4"-thick) slices Mozzarella Company Fresh Mozzarella (mozzco.com) or other fresh cows' milk mozzarella, from 1–2 balls fresh mozzarella
3 thin slices prosciutto
6 anchovy filets
2 eggs
¹⁄₂ cup flour
1 cup fine dry bread crumbs
Extra-virgin olive oil
Salt

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Instructions

Step 1

Lay out 6 slices of the bread on a cutting board. Cut a 2" round out of each slice of mozzarella and place 1 in the middle of each slice of bread. Tear prosciutto into 6 pieces, approximately 2" square, and lay 1 piece on top of each piece of cheese. Put 1 anchovy filet on top of each piece of prosciutto and top each with 1 of the remaining slices of bread. Press down on each sandwich with the palm of your hand, then use a 3" round cookie cutter to cut sandwiches into circles, discarding the scraps. The mozzarella, prosciutto, and anchovy should be enclosed in the bread.

Step 2

Beat eggs in a shallow dish. Put flour and bread crumbs into separate dishes. Carefully dredge 1 sandwich at a time in flour, coat with eggs, then dredge in bread crumbs, pinching the edges together. Roll edges of sandwiches through eggs and bread crumbs again.

Step 3

Pour oil into a large skillet to a depth of 1⁄2" and heat over medium-high heat until temperature registers 375° on a candy thermometer. Working in batches, fry sandwiches until golden brown, carefully turning them once, 40–60 seconds per side. Transfer to paper towels to let drain, and season with salt.

Lay out 6 slices of the bread on a cutting board. Cut a 2" round out of each slice of mozzarella and place 1 in the middle of each slice of bread. Tear prosciutto into 6 pieces, approximately 2" square, and lay 1 piece on top of each piece of cheese. Put 1 anchovy filet on top of each piece of prosciutto and top each with 1 of the remaining slices of bread. Press down on each sandwich with the palm of your hand, then use a 3" round cookie cutter to cut sandwiches into circles, discarding the scraps. The mozzarella, prosciutto, and anchovy should be enclosed in the bread.
Beat eggs in a shallow dish. Put flour and bread crumbs into separate dishes. Carefully dredge 1 sandwich at a time in flour, coat with eggs, then dredge in bread crumbs, pinching the edges together. Roll edges of sandwiches through eggs and bread crumbs again.
Pour oil into a large skillet to a depth of 1⁄2" and heat over medium-high heat until temperature registers 375° on a candy thermometer. Working in batches, fry sandwiches until golden brown, carefully turning them once, 40–60 seconds per side. Transfer to paper towels to let drain, and season with salt.