A golden‑fried Italian mozzarella sandwich with a crisp exterior, soft milk‑soaked bread, and a molten, silky cheese center. Served with a bright, oregano‑garlic marinara for dipping, this Neapolitan street‑food classic delivers pure comfort in every bite — simple ingredients, deeply satisfying flavor, and irresistible crunch.
Yields4 ServingsPrep Time5 minsCook Time10 minsTotal Time15 mins
Sandwich
8slicesItalian breadCrust removed, about 1/2 - 1 inch thick
1mediumFresh mozzerellasliced thick, about 1/2 inch
½cupMilk
2Eggs
½cupFlour
Salt and pepperto taste
Olive oilfor frying
Marinara Sauce
2tbspOlive oil
2cupsTomato puree
1cloveGarlic, minced or crushed
1tbspOregano
Salt, Pepper and Chili Flakes
Sandwich
1
Cut the bread into ¾‑inch slices and use a biscuit cutter to punch out 8 rounds.
2
Cut the mozzarella into ½‑inch rounds, sized to fit the bread while leaving a small margin around the edges.
3
Pour the milk into one soup bowl, the flour into another, and beat the eggs with salt and pepper in another.
4
Warm the oil in a frying pan over a medium heat.
5
Dunk the sandwiches briefly, one by one, in the milk, then dredge in the flour, then dip in the beaten egg.
6
Fry in hot oil on each side till crispy and golden and remove to kitchen towel.
Marina Sauce
7
Peel the garlic and crush it slightly.
8
In a frying pan over medium heat 2 tablespoons of e.v.o. oil. Add the crushed garlic and when it turns golden take it out.
9
Stir in the tomato puree and let infuse in the oil for few minutes.
10
Add the oregano, the pinch of chili flakes and adjust with salt and pepper.
11
Partially cover the pan to allow the steam to escape, and let the sauce cook for about twenty minutes, over medium low heat, stirring once in a while, until sauce thickens.
8slicesItalian breadCrust removed, about 1/2 - 1 inch thick
1mediumFresh mozzerellasliced thick, about 1/2 inch
½cupMilk
2Eggs
½cupFlour
Salt and pepperto taste
Olive oilfor frying
Marinara Sauce
2tbspOlive oil
2cupsTomato puree
1cloveGarlic, minced or crushed
1tbspOregano
Salt, Pepper and Chili Flakes
Directions
Sandwich
1
Cut the bread into ¾‑inch slices and use a biscuit cutter to punch out 8 rounds.
2
Cut the mozzarella into ½‑inch rounds, sized to fit the bread while leaving a small margin around the edges.
3
Pour the milk into one soup bowl, the flour into another, and beat the eggs with salt and pepper in another.
4
Warm the oil in a frying pan over a medium heat.
5
Dunk the sandwiches briefly, one by one, in the milk, then dredge in the flour, then dip in the beaten egg.
6
Fry in hot oil on each side till crispy and golden and remove to kitchen towel.
Marina Sauce
7
Peel the garlic and crush it slightly.
8
In a frying pan over medium heat 2 tablespoons of e.v.o. oil. Add the crushed garlic and when it turns golden take it out.
9
Stir in the tomato puree and let infuse in the oil for few minutes.
10
Add the oregano, the pinch of chili flakes and adjust with salt and pepper.
11
Partially cover the pan to allow the steam to escape, and let the sauce cook for about twenty minutes, over medium low heat, stirring once in a while, until sauce thickens.
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