Our grilled mozzarella sandwiches are a delicious twist on the classic grilled cheese. The recipe is inspired by mozzarella in carozza, a crispy, melty Italian sandwich filled with fresh mozzarella. After tucking the cheese between slices of bread, you’ll give the sandwiches a quick dip in a custardy mixture of beaten eggs, heavy cream, fresh thyme, and a touch of nutmeg. From there, it’s into the skillet they go to sizzle away in butter and olive oil until the cheese is melted and the bread is crisped to golden brown perfection. Serve them for lunch or dinner, or cut each one into quarters for an inventive appetizer. Whether you call them grilled cheese, mozzarella in carozza, or just plain delicious, these gooey, creamy sandwiches are a must-try.

Fresh vs. Low-Moisture Mozzarella

Our recipe for grilled mozzarella sandwiches calls for fresh mozzarella, which differs from low-moisture mozzarella in a few key ways:

Fresh mozzarella is typically sold in either a ball or log and has a high water content, which makes it soft, tender, and easy to tear. Because it’s so moist, it has a shorter shelf life than low-moisture mozzarella and should be used relatively quickly. In addition to sandwiches, fresh mozzarella is delicious in salads like caprese, marinated with herbs and garlic, or melted onto pasta bakes.

Like its name implies, low-moisture mozzarella contains less water than fresh mozzarella and has a firmer, almost rubbery texture. And while fresh mozzarella is prized for its milky, clean taste, it’s the low-moisture option you’ll want to reach for when you want the stretchiest, meltiest mozzarella moments. It shines in lasagna recipes, eggplant or chicken Parmesan, on pizza, and in meatball subs.

Ingredients for Grilled Mozzarella Sandwiches

Bread: Choose a firm white sandwich bread for this recipe—although we love them, enriched breads like tender brioche or fluffy Japanese milk bread are too soft for this recipe and will not hold up well. If you’re slicing it yourself, aim for half-inch-thick slices.

Fresh mozzarella: For the creamiest, best flavor, seek out buffalo mozzarella or fiore de latte cheese that’s sold in a container of milky-looking whey (though mozzarella sold tightly wrapped without liquid will work here as well). Cut it into thin slices, trimming them as needed to evenly cover the surface of the bread.

Eggs: You’ll need two eggs for this recipe. If any bits of shell make their way into the bowl, use a cracked eggshell to fish them out (it’s easier than using your fingers).

Heavy cream: A generous half-cup of heavy cream lends richness to the egg mixture. We don’t recommend swapping in light cream or half-and-half, which contain less fat and can lead to a soggier sandwich.

Thyme: Fresh thyme leaves add a herby note to this recipe. If you can’t find fresh thyme, swap in 1/4 teaspoon of dried thyme.

Nutmeg: We love the subtle warmth that nutmeg adds to savory, creamy recipes like béchamel and scalloped potatoes and this recipe is no exception. Grating it yourself will provide the best flavor, but you can certainly use pre-ground nutmeg.

Butter and oil: To crisp up these sandwiches, use a mixture of butter and olive oil. The butter adds delicious flavor to the exterior of the sandwiches, while the oil helps to keep the butter solids from burning.