I love this recipe because it takes just a few minutes to prepare and tastes like something straight out of a Roman trattoria. The crispy bread contrasts beautifully with the melty mozzarella, while the savory filling adds just the right touch of saltiness. The finishing drizzle of warm anchovy butter gives it an unmistakably Italian depth of flavor. It’s quick, comforting, and absolutely irresistible when served fresh and hot.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
4 slices white bread 4 slices mozzarella cheese flour for dredging 2 large eggs, beaten vegetable oil 4 anchovy filets 2 tablespoons butter
Directions
I start by laying one slice of bread on my work surface. On top, I layer the filling and mozzarella, then cover it with another slice of bread to form a sandwich.
I trim off the crusts, cut the sandwich in half to make two rectangles, and insert two toothpicks through each piece to hold them together.
I repeat the process with the remaining bread and mozzarella.
I dredge each piece lightly in flour, then dip it into the beaten eggs, making sure all sides are coated evenly.
In a large sauté pan, I heat about 3 inches of vegetable oil over medium-high heat until hot. I place the spiedini in the pan and fry them on both sides until they’re beautifully golden brown.
Once fried, I transfer them to a serving plate and remove the toothpicks.
In a small sauté pan, I melt the butter over medium heat, add the anchovy filets, and stir until they dissolve into a smooth sauce.
I pour the warm anchovy butter over the spiedini and serve immediately while the cheese is still soft and gooey.
Servings and Timing
This recipe serves 1 person. It takes about 10 minutes to prepare and 10 minutes to cook, for a total time of 20 minutes.
Variations
I sometimes replace the mozzarella with provolone or fontina for a stronger flavor. When I want to make it more family-friendly, I skip the anchovy butter and drizzle with olive oil instead. I also love cutting the sandwiches into smaller pieces and serving them on skewers for easy finger food.
Storage/Reheating
I prefer enjoying spiedini alla romana fresh, right after frying, while the cheese is melted and the bread stays crisp. If I have leftovers, I store them in the fridge in an airtight container for up to one day. To reheat, I place them in the oven at 180°C (350°F) for about 10 minutes until warmed through and crispy again.
FAQs
Can I bake these instead of frying?
Yes, I can bake them at 200°C (400°F) for about 15 minutes, flipping halfway through, though they won’t be quite as crispy as the fried version.
What kind of bread works best?
I like using plain white sandwich bread—it’s soft and easy to layer—but slightly stale bread works well too.
Can I use other types of cheese?
Definitely. Provolone, scamorza, or fontina melt beautifully and give a lovely, rich flavor.
How do I keep the cheese from leaking out while frying?
I make sure the bread edges are pressed firmly together and well-coated in egg before frying to seal them.
Can I skip the anchovy sauce?
Yes, it’s optional. I sometimes drizzle olive oil or serve the spiedini plain with a squeeze of lemon.
Can I make these ahead of time?
I assemble them ahead and keep them refrigerated for up to a few hours, then fry just before serving for best results.
Can I use olive oil for frying?
I prefer vegetable oil for a lighter taste, but light olive oil works too—just keep an eye on the temperature.
How do I make this appetizer bite-sized?
I cut the sandwiches into small squares, secure them with skewers, and serve them as mini spiedini.
Can I make a vegetarian version?
Yes, I skip the anchovy sauce and add a drizzle of olive oil or a tomato dipping sauce for a delicious meat-free option.
Conclusion
I love how easy and satisfying spiedini alla romana are to make. The combination of crisp bread and melted mozzarella creates a perfect balance of textures and flavors, and that buttery anchovy sauce adds a deliciously rich finish. Whether I’m serving it as a quick snack, an antipasto, or part of a larger meal, this dish never fails to impress with its simplicity and classic Italian charm.
A classic Roman antipasto made of crisp-fried bread layered with melted mozzarella and finished with a savory anchovy butter sauce. These spiedini alla Romana are simple, indulgent, and irresistibly cheesy—perfect as an appetizer, snack, or light meal.
Ingredients
4 slices white bread
4 slices mozzarella cheese
Flour, for dredging
2 large eggs, beaten
Vegetable oil, for frying
4 anchovy filets
2 tbsp butter
Instructions
Lay one slice of bread on your work surface. Add a layer of mozzarella on top and cover with another slice of bread to form a sandwich.
Trim off the crusts, cut the sandwich in half to make two rectangles, and insert two toothpicks through each piece to secure them.
Repeat with remaining bread and mozzarella slices.
Dredge each sandwich lightly in flour, then dip into beaten eggs until evenly coated.
Heat about 3 inches of vegetable oil in a large sauté pan over medium-high heat. Fry the spiedini on both sides until golden brown and crisp.
Transfer to a plate lined with paper towels and remove the toothpicks.
In a small pan, melt the butter over medium heat, add anchovy filets, and stir until they dissolve into a smooth sauce.
Drizzle the warm anchovy butter over the spiedini and serve immediately while the cheese is melted and gooey.
Notes
Enjoy fresh for the best texture—reheating may soften the bread.
Substitute provolone or fontina for mozzarella for a richer taste.
Skip the anchovy butter and drizzle olive oil for a vegetarian option.
Bake at 200°C (400°F) for 15 minutes for a lighter version.
Cut into small squares and skewer for bite-sized party snacks.
