Because you’ve battered a grilled mozzarella cheese sandwich and essentially fried it in butter and oil, it’s clearly a rich and fatty treat. I liked the greens along side because the bitterness in the greens and the sweetness of the balsamic vinegar helped cut through the richness; they also lighten it up a bit. The egg creates a fluffy coating around the sandwich that also gets into the bread. Mozzarella is a great gooey cheese; I’m sure any such cheese would work, but then it wouldn’t be mozzarella in carozza, now, would it?
It’s the simple, comforting things like this that I love about Italian home cooking!