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Carrozza Melt
Carrozza Melt

The carrozza is an overlooked classic from Campania, also popular in New York, a deep-fried, mozzarella-filled twist on the grilled cheese sandwich. This elevated version combines mild, stretchy mozzarella with Spanish manchego for a nutty, fresh depth, complemented by sweet red peppers, grassy oregano, and rich, spiced chorizo. Pickled cucumbers add a bright, balancing contrast. The bread carries a Spanish influence through a romesco-inspired aioli made with sweet peppers, nutty almonds, pungent garlic, smoky paprika, and a touch of acidity. It’s coated in a crumb mixture before deep-frying, ensuring maximum crunch with every bite.

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Ingredients

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Bánh Mì Mozzarella Chiên Giòn

  • Mozzarella 400.0 n/a
  • Best Foods Real Mayonnaise 3L 200.0 g
  • Oregano 5.0 n/a
  • Manchego cheese 300.0 n/a
  • Chorizo 400.0 n/a
  • Cucumber pickles 150.0 g
  • Red bell pepper 200.0 n/a
  • Sandwich bread 20.0 g
  • Crispy frying flour 200.0 g
  • Breadcrumbs 150.0 g
  • Water 150.0 ml

Sốt Romesco Aioli

  • Best Foods Real Mayonnaise 3L 250.0 g
  • Roasted red pepper puree 100.0 g
  • Almonds 50.0 g
  • Garlic 5.0 g
  • Apple cider vinegar 10.0 g
  • Sugar 50.0 g
  • Smoked paprika 1.0 g

The carrozza is an overlooked classic from Campania, also popular in New York, a deep-fried, mozzarella-filled twist on the grilled cheese sandwich. This elevated version combines mild, stretchy mozzarella with Spanish manchego for a nutty, fresh depth, complemented by sweet red peppers, grassy oregano, and rich, spiced chorizo. Pickled cucumbers add a bright, balancing contrast. The bread carries a Spanish influence through a romesco-inspired aioli made with sweet peppers, nutty almonds, pungent garlic, smoky paprika, and a touch of acidity. It’s coated in a crumb mixture before deep-frying, ensuring maximum crunch with every bite.

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Preparation

  1. Bánh Mì Mozzarella Chiên Giòn

    • Assemble the sandwich. 
    • Spread romesco aioli on each bread slice. 
    • Layer mozzarella, manchego, chorizo, roasted red pepper, and pickles. 
    • Close with a second bread slice. - Dredge the sandwich in Knorr Crispy Coating Mix. 
    • Roll in Knorr Panko for extra crunch. 
    • Pan-fry or deep-fry at 170°C until golden brown and cheese is melted inside. 
    • Drain excess oil, cut diagonally, and serve hot.

  2. Sốt Romesco Aioli

    • Blend roasted red pepper puree, almonds, garlic, vinegar, and smoked paprika into a paste. 
    • Fold into Hellmann’s Mayonnaise until smooth.