Mozzarella in carrozza

Mozzarella in carrozza – a type of fried Italian cheese sandwich – isn’t your average cheese toastie. Ash London's version adds a punchy anchovy, rosemary, lemon zest and chilli paste to pair with the melted mozzarella and crisp bread for an umami level-up on this Italian classic.

Credit: Jiwon Kim

• serves

  2

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 1 ball fresh buffalo mozzarella
• 1 tin good-quality anchovies (see Note)
• 1 garlic clove, roughly chopped
• ½ tsp rosemary leaves, roughly chopped
• 1 lemon, finely zested
• A pinch red chilli flakes
• 4 slices sourdough bread
• Olive oil, for cooking
• Green salad, heirloom tomatoes, to serve (optional)

Instructions

1. Thickly slice the mozzarella, then place onto a paper-towel lined plate to remove any excess liquid.
2. Pound the anchovies in a mortar and pestle with the garlic, rosemary, lemon zest and chilli flakes to a coarse paste. Add a small drizzle of the anchovy oil to make the mixture spreadable.
3. Heat a drizzle of olive oil in a large frying pan over medium heat. Spread the anchovy mixture onto two slices of the bread, then top with the sliced mozzarella and remaining bread to make two sandwiches.
4. Pan-fry the sandwiches for 3-5 minutes per side, or until crisp and golden and the cheese has melted. Remove from the pan and cut in half. Serve with a green salad and heirloom tomatoes on the side, if you like.

Note

We used Ortiz anchovies.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.