Start by setting up your workspace to ensure smooth assembly. Slice the fresh mozzarella ball into thin pieces, aiming for even thickness so it melts uniformly inside the bread. The key here is using fresh mozzarella that is shrink-wrapped and not stored in liquid, as watery cheese leads to soggy sandwiches. Cut enough slices to generously fill each sandwich based on your preference; typically, two to three thin slices per half work well.

Next, portion out the salami slices, using about two per sandwich for balanced flavor without overpowering the cheese. Grate a handful of fresh Parmigiano-Reggiano, enough to mix into the egg batter and sprinkle extra if desired. Crack the two eggs into a shallow bowl, add a pinch of salt and pepper to taste, and whisk them vigorously until fully combined and slightly frothy.

This batter acts as the coating that gives the exterior its golden crispiness. Heat a good glug of olive oil in your skillet over medium-low heat; olive oil is essential for authentic flavor, avoiding vegetable oils that impart an off taste. Have your soft bread ready: hamburger buns split open or white bread slices trimmed of crusts if needed. Soft bread like this absorbs the egg perfectly and contrasts beautifully with the fillings.

Build each sandwich with care to seal in the goodness. For hamburger buns, place a slice of mozzarella on the bottom half to create a stable base. Layer two slices of salami on top, folding them slightly if they are large for even distribution. Cap with another thin slice of mozzarella, pressing gently so it acts like edible glue to hold everything together during cooking.

Top with the bun lid and press down firmly, especially around the edges, to flatten and compact the sandwich. This squeezing step is crucial; it prevents the fillings from shifting and ensures the bread bonds slightly. Repeat for all four buns or, if using bread slices, pair two slices per sandwich in the same manner.

Aim for a flat profile, about half an inch thick, so the sandwich cooks through evenly without burning the outside. If any cheese oozes out during pressing, wipe it away to keep the assembly neat. At this stage, the sandwiches resemble mini carriages ready for their egg dip, living up to the recipe’s name.

Coat each sandwich thoroughly for that signature crust. Bring the skillet of olive oil to a gentle sizzle over medium-low heat; test readiness by dropping a bread crumb, which should bubble steadily without smoking. Dip one assembled sandwich at a time into the egg mixture, ensuring all sides, especially the edges, get fully submerged.

Let excess batter drip off briefly to avoid sogginess. The Parmigiano in the batter adds a nutty depth that enhances the salami’s saltiness. Work quickly but methodically; prepare all sandwiches in the batter if your bowl is large enough, or dip as you cook to keep them fresh. This step transforms ordinary bread into a vehicle for molten cheese, drawing from my emphasis on soft bread’s perfect absorption.

Fry until irresistibly crisp on all sides. Place the dipped sandwich in the hot olive oil, cooking for 2 to 3 minutes per side. Use a spatula to flip gently, pressing lightly to maintain flatness. Rotate to brown all edges, adding more oil if the pan dries out. Medium-low heat is vital; high heat burns the crust before the cheese melts into gooey bliss inside.

Each sandwich takes about 5 to 7 minutes total, yielding a deep golden exterior that shatters on the first bite. Drain on paper towels to remove excess oil, keeping warm in a low oven if making in batches. The result is hot, melty, and glorious, best eaten immediately as I demonstrate by cutting into one fresh off the heat.

Present these hot wonders simply for maximum impact. Slice in half diagonally to reveal the stretchy cheese pull, a hallmark of perfect execution. Serve alone as a snack or with warm marinara for dipping, per family requests in the video. Let rest a minute to avoid scorched mouths, then dive in. This step celebrates the dish’s comfort food status, ideal for siblings or quick indulgences.