1. Spread mayonnaise on one side of each slice of bread.
2. Divide cheese in an even layer among 2 bread slices.
3. Then top with the remaining bread slices, mayonnaise side down.
4. Use a serrated knife to neatly cut off crusts of bread to form a uniform square.
5. In a shallow bowl, whisk eggs and Pecorino together to combine.
6. In a second shallow bowl, combine breadcrumbs, salt, and pepper.
7. Working with 1 sandwich at a time, dip each sandwich on all sides in the egg mixture, letting excess egg drip back into bowl.
8. Coat in the bread crumb mixture, making sure the entire sandwich is evenly coated with crumbs.
9. Transfer the sandwich to a plate and repeat the dredging process with the remaining sandwich.
10. Refrigerate sandwiches for about 20 minutes.
11. Line a large plate with paper towels; set aside.
12. Add oil to a pan until it measures 2.5cm and heat over medium-high heat.
13. Use a spatula and carefully transfer both sandwiches to the hot oil and fry until deep golden brown on the bottom, adjusting heat as needed for about 2 minutes.
14. Use the spatula and a fork to flip the sandwiches and continue to fry until deep golden brown on the second side, about 2 more minutes.
15. Transfer sandwiches to the prepared paper towel-lined plate and let sit for 90 seconds.
16. Transfer to a cutting board and use a serrated knife to cut halfway through the bread, stopping right before you hit the cheese.
17. Flip the sandwich over and again cut through bread, stopping before slicing through the cheese.
18. Slowly pull sandwich halves apart for an impressive cheese pull.

We served the Carrozza at our BraaItalian co-lab with Spicy Apples, held at Beckhuis in September 2025.