Stanley Tucci's Favorite Pesto Prosciutto Sandwich (Print version)
Crisp buttered bread, basil pesto, salty prosciutto, and melty mozzarella make a fast Italian-inspired grilled sandwich.
# Ingredients:
For the sandwiches
01 -
4 slices sturdy sourdough or country bread
02 -
3 tablespoons basil pesto
03 -
4 oz (115 g) fresh mozzarella, thinly sliced and patted dry
04 -
2 oz (55 g) shredded white cheddar or Gouda
05 -
3 oz (85 g) thinly sliced prosciutto
06 -
6 fresh basil leaves, optional
07 -
2 tablespoons unsalted butter, softened
# Instructions:
01 -
Slice the mozzarella thinly and pat it dry with paper towels. This keeps extra moisture from soaking into the bread.
02 -
Lay out the bread slices. Spread pesto on the inside of each slice, using a thin, even layer and leaving a small border around the edges.
03 -
Divide the shredded cheese, prosciutto, mozzarella, and basil between 2 bread slices. Close with the remaining bread, pesto-side down.
04 -
Spread softened butter over the outside of each sandwich from edge to edge. This helps the bread brown evenly.
05 -
Heat a skillet over medium-low heat. Cook the sandwiches for 3-4 minutes per side, pressing gently, until the bread is golden and the cheese is melted.
06 -
Transfer to a cutting board and rest for 1 minute. Slice in half and serve while the cheese is still warm and soft.
# Good to know:
01 -
Best served hot from the skillet.
02 -
Use low heat if your bread is thick so the cheese melts before the crust gets too dark.
03 -
Pat fresh mozzarella dry for the crispest result.