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An authentic Italian-style grilled sandwich blending the richness of prosciutto with gooey melted cheese and fragrant basil. This creation turns basic components into something extraordinary, making it Stanley Tucci's favorite comfort dish that's both classy and deeply fulfilling.
When I first whipped up this sandwich, the mix of toasty sourdough and slowly melting mozzarella filled my kitchen with such amazing smells that everyone came running. The secret was taking it slow, letting the cheese get all gooey while the bread turned perfectly golden and crisp.
Key Components and Selection Advice
- Sourdough bread: Go for a sturdy loaf with nice crust. Yesterday's bread works wonderfully
- Fresh mozzarella: Grab those soft, white balls stored in liquid. The buffalo type tastes even better
- Aged cheese: Pick a tangy provolone or rich gruyere for extra flavor punch
- Prosciutto: Ask for paper-thin slices with good fat marbling at the counter
- Fresh basil: Select vibrant, perky leaves
- Butter: Opt for softened unsalted butter so it spreads smoothly
- Fresh pesto: Whip up your own or buy the refrigerated kind for best taste
Step-by-Step Cooking Guide
- Step 1:
- Set Everything Up: Cut bread into medium slices. Let butter soften completely. Blot mozzarella with paper towels. Get all ingredients within reach before cooking. Slowly warm pan to medium heat.
- Step 2:
- Stack Your Ingredients: Spread butter on bread exteriors. Start with shredded cheese as your base. Arrange prosciutto in loose waves. Scatter torn mozzarella pieces throughout. Spread pesto in small dollops. Top with fresh basil.
- Step 3:
- Master Your Cooking: Drop sandwich into warm pan. Apply light pressure with spatula. Monitor heat carefully. You want to hear a gentle sizzle. Turn when bottom turns golden. Cover briefly to help cheese melt.
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I found that putting a lid on the pan during the final minute of cooking helps the cheese get perfectly melty without burning the bread. This little trick turns a good sandwich into something really special.
Ways to Make It Your Own
What's great about this sandwich is how flexible it is: Try ciabatta or focaccia instead. Swap in sopressata or mortadella. Mix mozzarella with fontina or taleggio. Tuck in some roasted peppers. Add a few sundried tomatoes.
Keeping It Fresh
Though it's best eaten right away, you can: Get ingredients ready beforehand. Keep your grated cheese in a separate container. Slice bread ahead of time. Make extra pesto to use later.
What to Serve With It
This sandwich goes great with: A handful of peppery arugula. A cup of warm tomato soup. A small dish of olives. Some Italian pickled veggies.
This sandwich has become my go-to quick dish for both casual lunches and nice dinners. It shows that with good stuff and a bit of care, even the simplest foods can turn into something you'll remember.
Inspiration Beyond the Bread
The basics that make this sandwich work can spark ideas for other Italian dishes. Learning how flavors play together - salty prosciutto balancing creamy cheese, fresh herbs cutting through the richness - helps you cook better food of all types.
Drinks and Sides That Work Well
To round out your meal: A glass of chilled Pinot Grigio. Fizzy water with a squeeze of lemon. Some ripe figs or pear slices. Craft potato chips. A simple green salad with vinaigrette.
Ideas for Gatherings
This sandwich shines when you're hosting: Cut into bite-sized pieces for snacking. Set up a build-your-own sandwich station. Cook several at once for an easy dinner. Serve alongside a selection of antipasti. Pack them for outdoor eating.
Changing With the Seasons
Switch things up throughout the year: In spring - add delicate microgreens. During summer - layer in juicy tomato slices. For fall - switch basil for sage. In winter - mix in some roasted garlic spread.
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This sandwich, though uncomplicated, captures the heart of Italian cooking philosophy - great ingredients, thoughtful preparation, and respect for tradition while adding your own touch. It reminds us that often the most straightforward combinations create the most satisfying meals.
Frequently Asked Questions
- → Which bread holds up the best?
- Crusty breads like sourdough work great since they grill beautifully and don't get soggy.
- → Is it okay to use ready-made pesto?
- Totally! While homemade is amazing, a high-quality store-bought pesto works just fine.
- → Why is a mix of cheeses better?
- Mozzarella gives you the creaminess, and grated cheese adds great flavor and meltiness.
- → Can I prepare this in advance?
- For the best taste, eat it fresh off the pan while it's hot and crispy.
- → What goes well as a side dish?
- Pair it with a bowl of tomato soup or a simple green salad for a balanced meal.