Stanley Tucci's Favourite Sandwich

Stanley Tucci's favorite sandwich perfectly captures the essence of Italian cuisine through its beautiful simplicity. This isn't just any sandwich—it's a masterful combination of premium Italian ingredients: paper-thin prosciutto, creamy fresh mozzarella, and aromatic basil leaves, all embraced by crusty, chewy artisanal bread. Each component shines individually while creating a harmonious blend that transports you straight to an Italian café with every bite.

I discovered this sandwich while watching Stanley Tucci's culinary adventures through Italy. What struck me most was how something with so few ingredients could deliver such remarkable flavor. The first time I made it for my family, my husband (who typically prefers elaborate sandwiches loaded with ingredients) fell completely silent after his first bite, then looked up and simply said, 'I get it now.' The magic of Italian cooking isn't about complexity—it's about letting perfect ingredients speak for themselves.

Ingredients You'll Need

• Ciabatta rolls or fresh baguette: The foundation of your sandwich, providing the perfect chewy interior and crusty exterior. Day-old bread works beautifully here.
• Prosciutto di Parma: Splurge on the good stuff. Thinly sliced, delicate, and perfectly aged Italian ham adds the ideal savory element.
• Fresh mozzarella: Soft, milky, and slightly tangy buffalo mozzarella or fior di latte creates the creamy counterpoint to the prosciutto.
• Fresh basil leaves: Bright, aromatic, and peppery, basil adds the crucial fresh note that elevates the entire sandwich.
• Extra virgin olive oil: A light drizzle of high-quality olive oil brings all the flavors together with its fruity richness.
• Balsamic vinegar (optional): A few drops add a sweet-tart complexity if desired.
• Sea salt and freshly ground black pepper: Just a touch to enhance the natural flavors of each ingredient.

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How To Make Stanley Tucci's Favorite Sandwich

Step 1:

Begin with the bread, which serves as both the foundation and the protective vessel for your ingredients. Slice your ciabatta roll or baguette horizontally, creating a top and bottom half. If the bread is particularly dense or thick, you might want to hollow out some of the interior crumb to create more space for the fillings and ensure a better bread-to-filling ratio.

Step 2:

If your bread is extremely fresh and soft, consider lightly toasting it to provide a bit more structure and to prevent sogginess. However, if you're using day-old bread with a naturally firmer texture, you can skip this step. The slight chewiness of day-old artisanal bread actually works perfectly for this sandwich.

Step 3:

Drizzle a small amount of extra virgin olive oil on the inside of both halves of the bread. Use a high-quality olive oil here – its flavor will permeate the entire sandwich. The oil serves multiple purposes: it adds richness, helps prevent the bread from becoming soggy from the moisture in the mozzarella, and creates a flavor base that brings everything together.

Step 4:

Layer thin slices of prosciutto across the bottom half of the bread. Don't lay the slices flat – instead, create gentle folds and waves with each slice. This technique not only makes for a more attractive presentation but also creates pockets of air and texture that enhance the eating experience. The delicate, salty prosciutto should be handled gently to preserve its luxurious texture.

Step 5:

Place slices of fresh mozzarella on top of the prosciutto. Cut the mozzarella into approximately ¼-inch thick slices to ensure the perfect cheese-to-meat ratio in each bite. If the mozzarella is particularly wet, you might want to place it on a paper towel for a few minutes before adding it to the sandwich to remove excess moisture.

Step 6:

Distribute fresh basil leaves generously over the mozzarella. Tear larger leaves into smaller pieces to ensure that every bite contains some basil, but keep smaller leaves whole for visual appeal and bursts of flavor. The basil provides a crucial aromatic element that brightens the rich prosciutto and creamy mozzarella.

Step 7:

Season lightly with sea salt and freshly ground black pepper. Remember that prosciutto is already quite salty, so use a light hand with the additional salt. The pepper, however, adds a welcome bite that cuts through the richness of the other ingredients.

Step 8:

If desired, add a few drops of balsamic vinegar for an extra dimension of sweet-tart flavor. Traditional balsamic from Modena is ideal here – its complex sweetness complements the other ingredients beautifully. Use it sparingly as it can easily overwhelm the delicate flavors of the sandwich.

Step 9:

Place the top half of the bread over the fillings and press down gently to compact the sandwich slightly. This helps the ingredients meld together and makes the sandwich easier to eat. If you're not serving immediately, wrap tightly in parchment paper to hold everything together.

Step 10:

Using a serrated knife, cut the sandwich into portions just before serving. A sharp, serrated blade ensures clean cuts without squishing the delicate ingredients. Serve immediately to enjoy the perfect contrast between the crusty bread and the tender fillings.

The beauty of this sandwich lies in its perfect balance of flavors and textures. The salty, umami-rich prosciutto plays against the delicate creaminess of the fresh mozzarella. The bright, herbaceous basil cuts through the richness, while the crusty bread provides the perfect vehicle for enjoying these premium ingredients.

What makes this sandwich truly special is its celebration of Italian food philosophy – using the finest quality ingredients and preparing them simply to allow their natural flavors to shine. There's a reason Stanley Tucci loves this combination – it represents the essence of Italian cuisine in portable form.

I love serving this sandwich for casual lunches with friends, especially in the summer when fresh basil is abundant in my garden. It pairs beautifully with a light Italian white wine like Pinot Grigio or Vermentino, or even a sparkling San Pellegrino with a squeeze of lemon. For a complete meal, I'll add a simple side salad of arugula dressed with lemon juice and olive oil.

I've found that the type of bread you choose substantially impacts the sandwich experience. After trying numerous varieties, I prefer a ciabatta roll with its airy interior and crisp crust. The open structure of the bread creates perfect pockets for capturing the olive oil and any juices from the mozzarella, while the sturdy crust holds everything together without becoming soggy.

When making this sandwich for my children, I adjust the prosciutto amount slightly, as its saltiness can be intense for younger palates. For them, I sometimes add a very thin slice of ripe tomato, which adds sweetness and juiciness that appeals to kids while still staying relatively true to the original concept.

During summer months when my garden overflows with basil, I sometimes blend some into a quick pesto to spread on the bread before adding the other ingredients. While this is a slight departure from the purity of Tucci's favorite, the garlicky, nutty notes of the pesto complement the other ingredients beautifully.

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My final thought on Stanley Tucci's favorite sandwich is that it perfectly demonstrates how the most memorable food experiences often come from the simplest preparations. There's a profound respect for ingredients in this sandwich—nothing is masked or overwhelmed. Instead, each component is given space to express itself while contributing to a harmonious whole. Whether you're making it for a quick lunch or serving it as part of an elegant Italian-inspired spread, this sandwich offers a genuine taste of Italy's culinary philosophy: simple, authentic, and utterly delicious.

Frequently Asked Questions

→ Can I use store-bought pesto instead of fresh?

Yes, store-bought pesto works perfectly fine, though fresh pesto will give you the best flavor. Look for refrigerated options rather than shelf-stable ones for better taste.

→ What can I substitute for prosciutto?

If you can't find prosciutto, try thin-sliced ham, capicola, or serrano ham. For a vegetarian option, try thinly sliced grilled vegetables like zucchini or eggplant instead.

→ What's the best bread to use for this sandwich?

A good quality sourdough or crusty Italian bread works best. The sturdy texture stands up to the fillings and gets perfectly crispy when buttered and grilled.

→ How do I prevent my sandwich from getting soggy?

If you're using very fresh mozzarella, pat it dry with paper towels before adding to the sandwich. Also, don't use too much pesto, and make sure to cook the sandwich immediately after assembling.

→ What side dishes pair well with this sandwich?

Try serving with a simple green salad dressed with lemon and olive oil, a cup of tomato soup, or some lightly salted potato chips. A glass of Prosecco or crisp white wine makes a perfect drink pairing.