Stanley Tucci's Favorite Italian Grilled Sandwich (Print version)
A crisp, melty Italian grilled sandwich layered with basil pesto, fresh mozzarella, prosciutto, and basil.
# Ingredients:
For the sandwiches
01 -
4 slices Italian bread or sourdough, about 1/2 inch thick
02 -
1/4 cup (60 g) basil pesto
03 -
6 oz (170 g) fresh mozzarella, sliced and patted dry
04 -
4 oz (115 g) thinly sliced prosciutto
05 -
8 fresh basil leaves, torn
06 -
1/4 teaspoon freshly ground black pepper
07 -
2 tablespoons extra-virgin olive oil, for brushing
# Instructions:
01 -
Preheat a panini press to medium. If using a skillet, set it over medium-low heat and have a second heavy pan ready for pressing.
02 -
Pat the mozzarella slices with paper towels to remove extra surface moisture. This helps the bread stay crisp.
03 -
Spread pesto on the inside of each bread slice. Layer mozzarella, folded prosciutto, torn basil, and black pepper between the bread slices.
04 -
Brush the outside of each sandwich lightly with olive oil on both sides.
05 -
Cook in the panini press for 4-6 minutes until the bread is golden and the mozzarella is soft. For a skillet, cook 3-4 minutes per side while pressing gently with the second pan.
06 -
Let the sandwiches rest for 1 minute, then slice with a serrated knife and serve warm.
# Good to know:
01 -
Best served hot, right after grilling.
02 -
Patting fresh mozzarella dry keeps the filling creamy without soaking the bread.
03 -
Use medium or medium-low heat so the cheese melts before the crust gets too dark.