- 4 slices sturdy bread, crusts trimmed off
- 4 ounces mozzarella cheese, cut into thin slices, at room temperature
- Salt and pepper, as desired
- 1/4 cup milk
- 2 eggs, whisked in a shallow bowl
- 1/2 cup flour
- 4 ounces olive oil
- Julienned basil leaves
- Pitted and finely chopped Kalamata olives
- Thinly sliced sun-dried tomatoes (packed in oil)
- Capers
- Chopped Italian parsley
- Olive spread
- Anchovy fillets
This delightful Spedino, a fried mozzarella sandwich, is a classic Italian treat that's irresistibly simple to whip up at home. Inspired by mozzarella in carrozza, it delivers gooey, melty cheese wrapped in crispy golden breadpure bliss in every bite.[1] Ready in just 20 minutes, it's your go-to for quick snacks, appetizers, or wowing unexpected guests at casual gatherings.[3]
Instructions
- Divide the cheese evenly between two slices of bread to form sandwiches (add optional extras if desired). Season with salt and pepper. Brush milk on both outer sides of each sandwich. Lightly coat with flour, shaking off excess. Dip into the beaten egg mixture, letting it soak in fully. Press edges firmly to seal.
- Heat olive oil in a large saut pan over medium heat. Fry sandwiches until golden and crisp on each side, about 3-5 minutes per side.[1][3]
- Drain on paper towels. Serve hot for that perfect stretchy cheese pull!
Pro Tips for Perfection: Use cheese slightly smaller than the bread to avoid leaks, and set up a dipping station for speed. Aim for 350F oil at 1-inch depth for ultimate crunch. Try Pecorino in the egg batter, fresh herbs, or lemon wedges on the side.[1][3]
Ingredients Breakdown and TipsOpt for dense white bread (crusts off) and thin 1/4-inch fresh mozzarella slices that melt dreamily. Season eggs for savoriness; all-purpose flour ensures a light crisp. Olive oil shines, but vegetable works too. Boost with small portions of sun-dried tomatoes for tang or anchovies for umami.[1][3] Scale up easilyfry in batches to keep it even. Naturally vegetarian; swap for gluten-free as needed.
Why It WorksMilk helps egg stick, flour seals out oil for shatter-crisp exteriors, and medium heat browns fast without burning (2-3 minutes per side).[1][3] Drain well and pair with marinara or arugula salad to balance the indulgence.
Italian VariationsRoman spiedini may skewer thicker stacks, or add custardy egg batter with Pecorino and herbs. Neapolitan styles mix in olive paste or capers. Use room-temp cheese and slightly stale bread for best results.[1][3][5]
Storage and ReheatingBest fresh, but refrigerate leftovers up to 1 day. Re-crisp at 350F oven or air fryer for 5 minutesno microwave!
Nutritional NotesAbout 500-600 calories per sandwich, packed with protein. Customize with veggies like basil or tomatoes; pair with Pinot Grigio for an authentic vibe.
Curtis Aikens, from his Recipe Iseasy "Pick of the Day" fame, nails fresh, Southern-rooted simplicity here.[2][4]
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