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Mozzarella in Corozza Recipe



A delicious recipe from chef Mario Batali of Babbo, Otto, and Eataly (just to name a few). 


  • 8 slices American-style sandwich bread, crusts removed
  • 1 pound fresh mozzarella di bufala, cut into four 4-by-3-inch chunks
  • 7 eggs, 3 of them separated
  • 1 cup whole milk
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon kosher salt
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons unsalted butter


Top each of 4 slices of bread with a piece of mozzarella. Cover with the 4 remaining slices of bread to form sandwiches. Trim the bread to within ¼ inch of the cheese.

In a wide, shallow bowl, whisk the 4 whole eggs and 3 yolks together. (Reserve the whites for a healthy omelet.) Add the milk, thyme, and salt and whisk well. Dip the sandwiches into the egg mixture 1 by 1 to coat.

In a large non-stick sauté pan over medium high heat, add 1 tablespoon of olive oil and wait until it’s smoking. Add 1 tablespoon of the butter and cook until the sizzling subsides. Place 2 sandwiches in the pan and cook slowly until golden brown on the first side, about 2 minutes. Flip each sandwich and cook on the other side for 2 more minutes. Remove the sandwiches and set aside in a warm oven. Repeat the process with the remaining oil, butter, and sandwiches. Serve immediately.

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