Italian Grilled Cheese

Mozzarella in Carozza Italian grilled cheese
Mozzarella in Carozza Italian grilled cheese

Here’s an Italian twist on the wildly popular grilled cheese sandwich, mozzarella in carozza (mozzarella in a cart).

My Dad made this Neapolitan treat when I was a kid and I still make it often.

You have to construct the “cart” to carry the mozzarella. I skewer the corners of the sandwich with toothpicks so the mozzarella doesn’t fall out when I dip it in the egg wash and fry it in the pan.

Forget about tomato soup on the side with this grilled cheese. A quick, lemon, caper and anchovy sauce is the perfect companion for the melted mozzerella oozing out of the egg-dipped bread.

My recipe is for 2 at the table. Make more if you need them. The recipe is scalable. Serve a salad on the side and you have a meal.

Buon appetito!

Italian Grilled Cheese
Prep time
Cook time
Total time
An Italian grilled cheese sandwich with caper-anchovy sauce.
Recipe type: Appetizer
Cuisine: Italian
Serves: 2
  • 2 tablespoons extra virgin olive oil
  • 1 garlic clove, chopped
  • 1 anchovy fillet
  • 1 tablespoon capers
  • 1 tablespoon unsalted butter
  • ¼ cup dry white wine
  • 1 tablespoon lemon juice
  • 4 thin slices of sturdy white or whole wheat bread, crust removed
  • 6 ounces fresh mozzarella, sliced
  • flour for dusting
  • 1 egg
  • 1 tablespoon of water or milk
  • Canola oil (or your favorite) for frying
  • 1tablespoon Italian flat parsley, chopped
  1. Make the sauce.
  2. Put the olive oil and garlic in a sauté pan over medium-high heat and cook until the garlic just starts to color.
  3. Add the anchovies and capers and stir until the anchovy dissolves.
  4. Add the butter and stir until melted.
  5. Pour in the white wine and lemon juice and simmer until the sauce is reduced by half and thickens. Set aside.
  6. Lay out 2 slices of bread on a work surface and cover each with a layer of sliced mozzarella. Don't let the mozzarella hang over the edge of the bread.
  7. Lay a bread slice on top and skewer each corner with a toothpick to hold the sandwich together.
  8. Put the flour on a dish.
  9. Beat the egg and water together in a shallow bowl.
  10. Put a about a ¼ inch of vegetable oil in a skillet and heat over medium heat. (Test the oil with a crust of bread. It's hot enough if the crust sizzles.)
  11. Dredge the sandwiches in the flour. Be sure to cover both sides and the edges too. Tap off the excess flour.
  12. Dip both sides of the sandwich in the egg. Moisten the sides too. (I use my hands but use tongs to maneuver the sandwich if you wish.)
  13. When the oil is hot enough, put the sandwiches in the saute pan and fry until they are golden brown on both sides and the mozzarella is melted, a minute or 2 on each side.
  14. Put the sandwiches on paper towel to drain.
  15. Heat the sauce, stir in the parsley and spoon some on each plate.
  16. Cut the sandwiches in half and put them on the plates.
  17. Serve immediately.