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.
- 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
- 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.