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After Stanley Tucci shared his go-to sandwich on my Desert Island Dishes podcast, I knew we'd found something special. This isn't your average grilled cheese – it's a taste of Italy that turns everyday ingredients into something magical. Gooey mozzarella, paper-thin prosciutto, and aromatic basil come together in what Stanley calls his ideal final meal, and having made it so many times myself, I totally get his passion for it.
The moment I tried making this sandwich after we talked, my kitchen filled with the smell of bubbling cheese and golden bread, and I immediately felt others needed this recipe too.
Key Components
- Sourdough bread: Gives you that fantastic chew and holds everything together
- Fresh mozzarella: Makes those beautiful stretchy strands when you take a bite
- Aged cheese: Brings a nice tang that works wonders with the mild mozzarella
- Fresh basil pesto: Adds just enough green punch without taking over
- Prosciutto: Brings the perfect hit of salt and melts-in-your-mouth texture
- Fresh basil leaves: Gives that wonderful smell and pretty green color
- European-style butter: Creates that mouthwatering brown crust everyone loves
How To Build Your Sandwich
- Setting Up Your Layers:
- Start with everything at room temp, carefully stacking your cheeses and prosciutto on fresh-cut sourdough. This setup matters for the cheese to melt evenly.
- Working In The Herbs:
- Scatter basil leaves and spread a thin layer of pesto, letting their flavors sink into the melting cheese.
- Getting The Outside Right:
- Coat every bit of the outer bread with soft butter, making sure you'll get that beautiful brown finish.
- Making It All Come Together:
- Cook it slowly on medium, giving time for everything to blend while getting that perfect crunch outside.
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My tests in the kitchen show that pushing down gently with your spatula while cooking gets you that amazing crunch Stanley talked about.
Great Side Options
Enjoy this fancy sandwich with a small arugula salad with just lemon juice and olive oil, or go classic with a cup of tomato soup for the ultimate comfort food duo.
Twist It Your Way
Try swapping in other Italian meats like speck or bresaola, or throw in some roasted red peppers for a sweet touch against the salty meat.
Freshness Matters
It's best eaten hot off the pan, but you can get all your stuff ready ahead of time and put it together right before cooking. Don't build the sandwich early and store it – your bread will turn soggy.
Since making this sandwich tons of times after talking with Stanley, I've found that taking your time really makes all the difference. This isn't just food – it's a little moment of joy that shows how a few good ingredients, handled with care, can create something you'll want again and again.
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Frequently Asked Questions
- → What bread works best?
- Pick a quality sourdough or crusty loaf that's sturdy enough to hold all the fillings and will toast up nice and crunchy.
- → Why mix two cheese types?
- The fresh mozzarella gives you that authentic taste while the grated stuff helps everything melt together perfectly.
- → Is jarred pesto okay?
- Homemade is always better, but a decent store-bought version will do the trick too.
- → What's the deal with low heat?
- Cooking slowly lets your cheese get all melty inside while the bread turns golden and crispy without getting burnt.
- → Can I make this beforehand?
- It's best eaten right away when it's hot and crunchy, but you can get all your ingredients ready ahead of time.