What kind of bread works best for this sandwich?

Sourdough is my top choice because it crisps up beautifully on the outside while staying chewy inside, and it’s sturdy enough to hold all the melty cheese, pesto, and prosciutto without falling apart. But honestly, you can use whatever crusty bread you love or have on hand—ciabatta, focaccia, or even a rustic Italian loaf all work well. Just avoid soft sandwich bread, which tends to get soggy and won’t give you that satisfying crunch.

Can I make this sandwich without prosciutto?

Yes, you can absolutely make this sandwich without prosciutto. If you don’t eat pork or just want a vegetarian version, there are plenty of options that still taste amazing. I’ve made it with grilled zucchini and roasted red peppers for a meat-free version, and it’s still full of flavor. You could also use thinly sliced turkey or chicken if you prefer leaner proteins. Mushrooms or grilled eggplant also add a savory, umami kick that pairs really well with the cheese and pesto.

Is store-bought pesto okay?

Absolutely. While homemade pesto does add a fresh, herby punch, store-bought pesto is a fantastic shortcut when you're tight on time. I recommend using the refrigerated kind you’ll find near the produce section—it’s often more vibrant and fresh-tasting than the jarred versions. But even a good jar of shelf-stable pesto will still give you delicious results. If you have leftover pesto, use it in pasta dishes, drizzle it over roasted veggies, or mix it into soups like this creamy Tuscan chicken for extra flavor.

Can I add other ingredients to this sandwich?

Yes, and I encourage you to! This sandwich is really easy to customize based on what you like or what’s in your fridge. I’ve added things like sun-dried tomatoes for sweetness, arugula for a peppery bite, and even a drizzle of balsamic glaze for a little zing. If you want to make it extra filling, a few slices of avocado are a dreamy, creamy addition. Just be careful not to overload the sandwich or it can get tricky to grill evenly—less is more when it comes to melt and structure.

Stanley Tucci’s favourite sandwich Recipe Made Easy

Description

This sandwich—Stanley Tucci’s favorite—is a rustic, melty, herby masterpiece layered with prosciutto, pesto, fresh basil, and cheese on golden grilled sourdough. Perfect for quick lunches or cozy comfort meals.

Ingredients

Scale

2 slices of good sourdough or crusty bread
½ ball of fresh mozzarella, sliced
1 handful of grated cheese (cheddar, mozzarella, or Gruyère)
2 tablespoons of basil pesto
3 slices of prosciutto
4–5 fresh basil leaves
Butter, for spreading
Salt and pepper, to taste

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Instructions

Preheat a skillet over medium-low heat. Butter one side of a slice of sourdough and place it butter-side down.
On the dry side of the bread, layer: grated cheese, prosciutto, sliced mozzarella, basil leaves, pesto, and a sprinkle of salt and pepper.
Top with the second slice of bread and butter the outside facing up.
Transfer to skillet and grill for 5 minutes per side, pressing gently with a spatula until golden and melted.
Let cool slightly, slice in half, and serve immediately.

Notes

Use both grated and fresh mozzarella for the best melt. Grill low and slow for crisp perfection. Try with ciabatta or focaccia for variations.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Sandwiches
Method: Grilled
Cuisine: Italian-Inspired

Nutrition

Serving Size: 1 sandwich
Calories: 520
Sugar: 2g
Sodium: 880mg
Fat: 34g
Saturated Fat: 15g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 24g
Cholesterol: 70mg