How Does Italian Grilled Cheese Differ From The American Version?

Italian grilled cheese sandwiches are often referred to as mozzarella en carrozza, or "mozzarella in a carriage." This name references how the bread carries and protects the cheese within it. The metaphor even extends to the consumption of mozzarella en carrozza. To many, the strings of cheese that stretch from your mouth to the sandwich after taking a bite are reminiscent of the reins of a real carriage steering the creamy, refreshing flavor of the mozzarella cheese to your taste buds.

Unlike most American grilled cheeses, mozzarella en carrozza requires a bit more than bread and cheese. After piling mozzarella onto a piece of bread and topping it off with a second slice, a cook typically trims up the edges and then coats the whole affair in flour. It is then dredged in whisked eggs and breadcrumbs and fried in olive oil until both sides have turned a delectable golden brown. 

It's not clear when this dish came to be, but it definitely goes way back to at least the medieval period. As mozzarella in carrozza spread from the coastal regions of southern Italy, it came to be enjoyed across the land. Naturally, different regions soon put their own spins on the sandwich. You, too, can add ingredients besides the basic white bread, milk, eggs, flour and oil to make this dish your own. These changes can be as simple as swapping out your bread until you find the best one for your grilled cheese or they can get more experimental.

How experimental? Cooks in Rome and Venice are known to add pancetta and anchovies to mozzarella in carrozza, so don't be afraid to get creative yourself! You can start slowly by adding other cheeses to the dish. Pecorino cheese would add a sharp flavor, while parmesan would be a great addition if you yearn for a more subtle savory experience.  Some recipes swap in a relatively neutral vegetable oil for frying, while others include breadcrumbs in the dredge for additional texture. And, of course, you can layer the cheese with additional herbs and accompaniments like perhaps sun-dried tomatoes or a smear of anchovy paste. Tomato sauces are also popular dips for this style of Italian grilled cheese.