Menu

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.

...

Ingredients

−
+

Bánh Mì Mozzarella Chiên Giòn

Sốt Romesco Aioli

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.

...

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.