Mozzarella in Corrozza

If you appreciate using ingredients you have on hand to make delicious food, you will like the history of Mozzarella in Corrozza. It was a sandwich that was made to use up day old bread along with ingredients that would be abundant on a typical Italian farm: cheese, eggs, milk, and olive oil.

Simply stated, it’s a battered, fried cheese sandwich.


It is Mozzarella in a Carriage (“in Corrozza”)… the bread being the “carriage” that holds the mozzarella!

If you’re in the mood for more Italian classics… check out my bruschetta recipe!

This being my first attempt at the sandwich I learned a lot and have some tips to pass on to you.

First mistake, I used vegetable oil instead of olive oil. You don’t want to use extra-virgin olive oil because it will burn… just regular olive oil. This is more authentically Italian and will bring some flavor to the sandwich, as well.

Our sandwiches were still delicious but next time I’m using olive oil!

You need to add enough oil to a heavy, large frying pan to come 1/2-inch up the sides of the pan. You want to heat it over medium heat. Don’t start this step until you’ve assembled your sandwiches so that your oil doesn’t get too hot!!


Next tip…

When you are constructing the sandwiches, use only cheese… and some fresh basil leaves if desired… but adding something extra (like tomatoes) will cause the sandwiches to overflow a bit too much!


A good plan is to leave a slight border around the edges of the bread when adding the cheese.

Also, you can pinch all the edges of the sandwich together (easiest to do with white sandwich bread) to keep the cheese from spilling out.

As you can see I did not do any of these things… but wished I did after the frying process…


Next time I will also use FRESH mozzarella as I think this is not only more authentic but probably yields a tastier result, too!

And I added tomatoes to my sandwich… delicious but not authentic and not practical… TOO MUCH FILLING!!!


Then I really went over the top and added more cheese… hahaha… I got a bit carried away…


Maybe if I had pinched the edges together?? I’m not even sure that would have been possible with all the filling!!


I made an assembly line… starting with my assembled sandwiches, a shallow bowl filled with all-purpose flour (you can also use bread flour), a shallow bowl with eggs and salt/pepper beaten together, and a large dish/plate with sides to place your prepped sandwiches in so they’re ready to fry!

I also read a version where you dip the sandwich in milk first before dipping it in the flour but I did not include this step. Not sure of how this affects the result?!

If you try it (or have tried it), let me know!

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Fry the sandwiches for a few minutes on each side…


The over-packed sandwiches made for a messy result but still INDULGENT and TASTY!!

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The cost?

This is very vague as it just depends on the bread you buy, the price you get your mozzarella for, whether or not you use milk, whether or not you use fresh basil…. etc…

However, I’d say it is safe to say you are looking at between $1.50 to 2.50 per serving… and LESS if you are buying things on sale or in bulk DEFINITELY!

It would be hard to make this recipe expensive!… maybe if you used a really nice olive oil? a special mozzarella? a fancy bread? The basic ingredients are things you usually have on hand. Just the fresh mozzarella and the basil might require a quick trip to the supermarket!

The Recipe?

Try the plural of that… there are many recipes out there… here are several recipes you can base your sandwiches on… feel free to break with authenticity and make a version of your own or, if you’re a traditionalist, stick to the bread, cheese, maybe some basil, and fry it up in olive oil!

Click here for a simple version from Nigella Lawson.

Click here for a version that uses wheat bread from Giada de Laurentiis.

Click here for a version that includes fresh thyme from Mario Batali.

Let me know what you try!

Happy Economical Eating!

Love, Jenna

One thought on “Mozzarella in Corrozza

  1. Pingback: Steak & Onion Sandwich | Apples to Ziti

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