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After Stanley Tucci shared his signature sandwich on my Desert Island Dishes podcast, I knew we'd found something special. This isn't your average grilled cheese - it's a fancy Italian twist that turns basic items into something amazing. Mix gooey mozzarella with thin prosciutto and fragrant basil and you've got what Stanley calls his ideal final meal. Having made it so many times myself, I totally get his obsession.
The moment I tried making this sandwich after we talked, my kitchen filled with the smell of melting cheese and toasting bread, and I immediately wanted everyone to know about it.
Key Components
- Sourdough bread: Gives you that nice bite and reliable base
- Fresh mozzarella: Makes those long cheese strings and smooth middle
- Aged cheese: Brings extra flavor that works well with mild mozzarella
- Fresh basil pesto: Adds green, garden flavors that don't take over
- Prosciutto: Gives just enough salt and silky texture
- Fresh basil leaves: Brings lovely smell and makes it look prettier
- European-style butter: Creates that beautiful brown outside
Building Your Sandwich
- Stacking Your Creation:
- Start with everything at room temperature, carefully placing cheeses and prosciutto on fresh sourdough slices. This setup helps everything melt properly.
- Including Fragrant Elements:
- Scatter basil leaves and spread a light layer of pesto, letting their taste mix with the melting cheese.
- Getting The Outside Right:
- Spread soft butter across every bit of the outer bread for that gorgeous golden finish.
- Working The Magic:
- Cook gently on medium heat, giving time for everything to come together while getting perfectly crispy outside.
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I've found that gently pushing down with a spatula while cooking gets that amazing crunchiness Stanley talked about.
Great Side Dishes
Enjoy this amazing sandwich with a simple arugula salad with just lemon and olive oil, or next to a cup of tomato soup for the ultimate comfort food experience.
Custom Touches
Try swapping in different Italian meats like speck or bresaola, or maybe add some roasted red peppers for a sweet contrast to the salty meat.
Staying Fresh
This sandwich tastes best right away, but you can prep all your ingredients ahead of time and put them together just before cooking. Don't make the whole sandwich in advance and store it - your bread will get soggy.
After making this sandwich tons of times since talking with Stanley, I've realized that taking it slow really is the most important part. This isn't just food - it's a whole experience showing how a few good ingredients, handled carefully, can make something truly unforgettable.
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Frequently Asked Questions
- → Which bread works best?
- Sourdough or any crusty bread is perfect—it holds up well and gets beautifully crisp.
- → Why mix two cheeses?
- Fresh mozzarella gives richness, while grated cheese adds that dreamy melt effect.
- → Can I skip making pesto?
- Sure! A good store-bought pesto does the job, though homemade always shines.
- → Why use lower heat?
- It ensures the cheese melts properly and the bread turns golden without overcooking.
- → Is this good to make ahead?
- It’s best freshly made, but you can prep the ingredients before assembling.