Tucci's Classic Sandwich

After chatting with Stanley Tucci on my Desert Island Dishes podcast, I couldn't wait to try his knockout sandwich creation. This isn't your regular grilled cheese - it's a little slice of Italy that turns everyday ingredients into something magical. The way the gooey mozzarella mingles with the paper-thin prosciutto and aromatic basil makes for what Stanley calls his dream last meal. Now that I've made it tons of times at home, I totally get his obsession.

The moment I whipped up this sandwich after we talked, my kitchen filled with the incredible smell of bubbling cheese and golden bread, and I just knew everyone needed this recipe in their life.

Key Components

• Sourdough bread: Gives you that fantastic chew and holds everything together
• Fresh mozzarella: Melts into that dreamy, stretchy goodness you can't resist
• Aged cheese: Brings a punch of rich flavor next to the gentle mozzarella
• Fresh basil pesto: Adds wonderful herb notes that don't take over
• Prosciutto: Offers just the right hint of salt with its silky texture
• Fresh basil leaves: Brings that garden-fresh scent and pretty green color
• European-style butter: Makes that amazing brown, crispy exterior happen

Building Your Sandwich

Stacking Your Creation:

Start with everything at room temp, and carefully place your cheeses and prosciutto on freshly cut sourdough. This step matters a lot for the cheese to melt evenly.

Bringing In The Herbs:

Scatter basil leaves and spread a thin layer of pesto, letting these flavors sink into the cheese as it warms up.

Getting The Outside Right:

Coat every bit of the outer bread with soft butter for that perfect golden finish.

Working The Magic:

Cook it slowly on medium heat, giving all the flavors time to come together while the outside gets wonderfully crispy.

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I've found through lots of testing that pushing down gently with a spatula while cooking gives you that amazing crispiness Stanley talked about.

Great Side Options

This sandwich tastes amazing with a simple arugula salad with just lemon juice and olive oil drizzled on top, or next to a small cup of tomato soup when you want something super comforting.

Custom Touches

Try switching things up with other Italian meats like speck or bresaola, or throw in some roasted red peppers to add sweetness that plays off the salty prosciutto.

Freshness Matters

This sandwich tastes best right off the pan, but you can get all your ingredients ready ahead of time and put everything together just before cooking. Don't make the whole sandwich in advance and store it away, or your bread will turn soggy.

Since making dozens of these sandwiches after talking with Stanley, I've realized 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 that sticks in your memory.

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Frequently Asked Questions

→ What’s the ideal bread for this?

A sturdy sourdough or crusty loaf is perfect, giving crispness and holding up to the fillings.

→ Why use mozzarella and grated cheese?

The mozzarella adds fresh flavor while grated cheese ensures a super gooey texture.

→ Can I skip homemade pesto?

Sure! A high-quality store-bought pesto does the job if you’re short on time.

→ Why keep the heat low while cooking?

Cooking slowly helps the cheese melt without the bread burning, giving you the perfect bite.

→ Can I make it ahead of time?

It’s best enjoyed fresh and hot, but you can prepare the fillings beforehand.