Carrozza is the answer to your urgent craving for a crunchy, cheesy snack from morning to midnight. Don’t skip the white bread here, and look for pre-sliced, low-moisture mozzarella. Although these aren’t deep-fried, you want to fully coat the bottom of your pan with at least a centimeter of oil, so use the smallest pan that still fits the carrozza. I like an 8-inch omelette pan.
- Assemble a sandwich with the bread and cheese. Using a serrated knife, neatly trim the crust and slice in half along the diagonal.
- Beat the egg in a wide bowl with a pinch of salt. Gently dredge the sides of each piece in flour before dipping in the beaten egg, making sure to coat the sides before coating the carrozza in the bread crumbs.
- Double-dip and coat the sides of each sandwich with the remaining egg and bread crumbs, then let sit for 3–5 minutes while you heat oil over a medium flame in the smallest pan that will comfortably fit the carrozza.
- Gently fry the sandwiches, flipping every 2 minutes or so to brown on all sides, making sure not to let the oil get too hot. You want the cheese fully melted, but try to pull the sandwiches out before the cheese starts oozing from the sides.
- Briefly drain the sandwiches on a paper towel and sprinkle them with salt. Serve immediately with pepperoncini and lemon wedges.
Tammie Teclemariam is a food and drinks writer and wine professional. Her work appears in Wine Enthusiast, Thrillist, and Eater. She lives in Brooklyn where she shares one fridge with 5 roommates.