Mozza in carrozza


Preparation info

  • Difficulty


  • Feeds


Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

‘Mozza’ is my nickname for that gentle, fresh Italian mozzarella cheese, traditionally made from buffalo milk, and acarrozza is a carriage, used to signify the carriage-wheel shape of these very suppery pan-fried sandwiches.


  • 8 thin slices of good bread, crusts removed
  • 8 slices fresh bocconcini mozzarella, 1 cm (½ in) thick
  • 4 anchovy fillets, drained and rinsed
  • pinch of dried or fresh oregano
  • 3 eggs, beaten
  • sea salt and freshly ground black pepper
  • vegetable or olive oil for frying


Lay out 4 slices of bread. Top each with a single layer of sliced mozzarella. Cut each anchovy in half lengthwise, and top each slice with half an anchovy and a little oregano. Top with remaining bread.

Stamp out 4 round sandwiches with a cookie cutter, egg-ring or rim of a glass. Pinch the edges together lightly and flatten lightly with your hand. Beat eggs in a bowl with salt and pepper until well mixed. Soak the sandwiches in beaten egg on both sides.

Heat a thin layer of oil in a frypan, until it just starts to smoke. Add sandwiches and fry on both sides until the outside is lightly golden and the cheese has started to melt. Drain on paper towel, and serve hot.