Mozzarella en Carrozza

Mozzarella en Carrozza

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From: EatingWell Magazine March/April 1994

Loosely translated as “mozzarella in a carriage,” Mozzarella en Carrozza is a fried mozzarella sandwich with a pungent anchovy-butter sauce. For this healthier rendition, we brown one side on the stovetop and finish the sandwich in a hot oven. The result: a crisp “carriage” and creamy, savory mozzarella filling. Enjoy with a glass of dry Italian white wine.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 1/2 cup shredded part-skim mozzarella
  • 1 tablespoon low-fat mayonnaise
  • 2 teaspoons Dijon mustard
  • 2 anchovy fillets, rinsed and finely chopped
  • 1 teaspoon drained capers
  • Freshly ground pepper to taste
  • 4 1/2 -inch-thick slices Italian bread
  • 1 large egg
  • 1/4 cup nonfat milk
  • 1/4 cup all-purpose flour
  • Pinch of cayenne pepper
  • 1 teaspoon extra-virgin olive oil


  • Active

  • Ready In

  1. Preheat oven to 450 °F.
  2. Combine mozzarella, mayonnaise, mustard, anchovies, capers and pepper in a small bowl. Spread the mixture over 2 slices of bread. Top with the remaining bread to form sandwiches.
  3. Whisk egg and milk in a small shallow dish. Combine flour and cayenne in another small shallow dish. Dip each sandwich into the egg mixture and turn to coat, letting the excess drip off. Dredge lightly in flour and dip again in the egg mixture.
  4. Brush a heavy ovenproof skillet, preferably cast-iron, with oil. Heat over medium-high heat. Add the sandwiches and cook until the underside is golden, about 1 minute. Turn the sandwiches over and transfer the pan to the oven. Bake until golden and heated through, 8 to 10 minutes. Serve immediately.

Nutrition information

  • Per serving: 237 calories; 12 g fat(5 g sat); 1 g fiber; 17 g carbohydrates; 14 g protein; 68 mcg folate; 117 mg cholesterol; 3 g sugars; 0 g added sugars; 423 IU vitamin A; 0 mg vitamin C; 268 mg calcium; 1 mg iron; 547 mg sodium; 163 mg potassium
  • Nutrition Bonus: Folate (46% daily value), Calcium (30% dv), Iron (15% dv)
  • Carbohydrate Servings: 2 1/2
  • Exchanges: 2 1/2 starch, 1 1/2 medium-fat meat, 1 fat

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