Gourmet Mozzarella in Carrozza

Gourmet Mozzarella in the Carrozza sandwich is stuffed with roasted chicken, sauteed spinach, and sliced vine ripe tomatoes dipped in egg similar to French toast, and fried in olive oil!

After having the classic style traditional Mozzarella in Carrozza deep-fried sandwich I was hooked after my first bite, then we started experimenting will other fillings.

This sandwich-style Italian grilled cheese is over-the-top gourmet with the addition of meats and vegetables we love.

We took a simple classic and turned into into a whole meal bursting with two kinds of cheese mozzarella and provolone and any grilled cheese lover will be in awe of these wonderful flavors.

This stuffed sandwich is easy to make and great served as an appetizer cut into four pieces to tease all your guests on what a fantastic gourmet fun finger food this can become.

Check out our list of additional substitutions for fillings you may also like to try with this fried mozzarella Italian sandwich below.

Step by Step to Make Gourmet Mozzarella in Carrozza

1. Beat the eggs and add to a pie plate set aside
2. Place the breadcrumbs and cheese in another pie plate
3. Remove the crusts from the bread or leave it on
4. Sautee the spinach
5. Roast the chicken breast
6. Slice tomatoes
7. Heat the pan
8. Assemble the sandwich
9. Dip in egg mixture then in breadcrumbs
10. Fry on both sides for 3 to 4 minutes until the cheese is melted

Other Filling Suggestions and Combinations

• Steak thinly sliced, mushrooms, bacon, and cheese 
• Cheddar cheese, sauerkraut, thinly sliced or diced kielbasa
• Sauteed loose hamburger, onions, hot peppers, jack cheese
• Corned beef, with Swiss
• Ham, cheddar, chopped pineapple
• Hot ham capicola with provolone
• Roasted peppers, tomato, mushrooms, mozzarella
• Peppers, artichoke hearts minced tomato, provolone cheese
• Prosciutto, or bacon, mozzarella, tomato, spinach 
• any deli meat with cheese, tomato, arugula

Shopping List

• boneless roasted chicken breasts sliced thin or use rotisserie chicken sliced thin
• eggs
• minced garlic
• olive oil
• sauteed spinach
• breadcrumbs
• sliced plum tomato
• mozzarella and provolone slices
• Italian thick-sliced bread
• salt, and pepper to taste
• optional: red pepper flakes

Here's all I did for the spinach and roasted chicken breasts:

1. I sauteed spinach in garlic and olive oil with little red pepper flakes.
2.  I baked the boneless thin-sliced chicken breasts in the oven sprinkled them with Italian seasoning and garlic and drizzled a little olive oil on each piece along with salt, and pepper to taste.
3. Baked the chicken until the juices run clear at 350 degrees for around 20 minutes ( or until the thickest part is 165 degrees internal temperature using an instant-read thermometer.
4. Take two slices of thick Italian bread and thick-sliced plum tomato, added some roasted peppers, and spinach, ending with chicken and provolone cheese on top.
5. Dip the bread in a beaten egg mixture.
6. I then place the Italian bread stack and fried the sandwich in olive oil until the cheese melted on both sides or you can use a panini maker (even a waffle maker will work) also.

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Gourmet Mozzarella in Carrozza

Yield: 4

Author: Claudia Lamascolo

Prep time: 4 MinCook time: 6 MinTotal time: 10 Min

Gourmet Mozzarella in Carrozza is a Nostalgic stuffed fried sandwich. This is the ultimate deep-fried stuffed grilled cheese.

Ingredients

• 3 eggs + 2 tablespoons of water
• 1 large finely minced garlic clove
• salt and black pepper to taste
• 2 to 3 tablespoons Pecorino Romano cheese grated
• 1 cup Italian flavored bread crumbs
• 8 slices Italian bread, (we leave the crusts on or you can remove the crusts if desired)
• 8 deli slices of whole milk mozzarella
• 8 deli slices of provolone
• olive oil, for frying (I usually mix it with vegetable oil half and half)
• thinly sliced roasted chicken breast ( you can use rotisserie chicken)
• sauteed spinach in oil in garlic see under notes
• thinly sliced tomatoes

Instructions

1. Using a deep dish-style pie plate add the eggs, garlic, salt, and pepper to taste and whisk together.
2. Add to an additional pie plate the breadcrumbs around 2 to 3 tablespoons of Pecorino Romano Cheese and stir together using a fork to blend.
3. Note: If removing the crust use a sharp knife cut the crust off
4. Add one slice of provolone and one slice of mozzarella to each slice of bread.
5. Add a thin slice of chicken, a thin slice of tomato, and a tablespoon of sauteed spinach.
6. Top each slice with another piece of bread.
7. Note: Trim any of the overhangs I left them untrimmed so you can see the filling.
8. Dip the sandwich in the egg mixture turning to coat each side then into the breadcrumb mixture.
9. Place the sandwiches on wax paper and refrigerate the sandwiches while the oil heats up.
10. In a large frying pan heat around 1/4 inch to 1/2 inch to 350 degrees or medium heat.
11. Note: if using a panini maker or waffle maker use a cooking oil spray and grease the maker first then preheat. Cook them for 3 to 4 minutes in the maker or check the instruction booklet for sandwiches for time.
12. Fry each sandwich in the hot oil for 3 minutes on each side flipping once.
13. Drain on paper towels.
14. Note: if the cheese isn't completely melted cover the pan turning off the heat for 1 minute.

Notes

Here's all I did for the spinach and roasted chicken breasts:

1. I sauteed spinach in garlic and olive oil with little red pepper flakes.
2.  I baked the boneless thin-sliced chicken breasts in the oven sprinkled them with Italian seasoning and garlic and drizzled a little olive oil on each piece along with salt, and pepper to taste.
3. Baked the chicken until the juices run clear at 350 degrees for around 20 minutes ( or until the thickest part is 165 degrees internal temperature using an instant-read thermometer.
4. Take two slices of thick Italian bread and thick-sliced plum tomato, added some roasted peppers, and spinach, ending with chicken and provolone cheese on top.
5. Dip the bread in a beaten egg mixture.
6. I then place the Italian bread stack and fried the sandwich in olive oil until the cheese melted on both sides or you can use a panini maker (even a waffle maker will work) also.

Other Filling Suggestions and Combinations

• Steak thinly sliced, mushrooms, bacon, and cheese 
• Cheddar cheese, sauerkraut, diced kielbasa
• Sauteed loose hamburger, onions, hot peppers, jack cheese
• Corned beef, with Swiss
• Ham, cheddar, chopped pineapple
• Hot ham capicola with provolone
• Peppers, tomato, mushrooms, mozzarella
• Peppers, artichoke hearts minced tomato provolone cheese
• Prosciutto, or bacon, mozzarella, tomato, spinach 
• any deli meat with cheese, tomato, arugula

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https://www.whatscookinitalianstylecuisine.com/2015/08/claudias-grilled-chicken-spinach.html

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