Can I make this sandwich without a food processor for the pesto?

Yes! Simply use a mortar and pestle or finely chop all the ingredients by hand. The flavor will still be vibrant, and it’s a great way to practice knife skills.

What’s the best bread to use for this sandwich?

A fresh baguette or ciabatta works best due to their crusty exterior and soft interior. You want something sturdy enough to hold up to the melty cheese and pesto without getting soggy.

Can I make this sandwich vegetarian?

Absolutely. Just skip the prosciutto and add grilled veggies like zucchini, roasted red peppers, or eggplant for a hearty, vegetarian-friendly version.

Is there a store-bought pesto I can use?

Yes, store-bought pesto is fine if you’re short on time. Just aim for one with simple, high-quality ingredients like olive oil and real Parmesan.

Italian Sandwich Inspired by Stanley Tucci

Name: Italian Sandwich Inspired by Stanley Tucci
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian-inspired
Ingredients: ¾ cup fresh basil leaves (or substitute with arugula or spinach); ¾ cup olive oil; 2 garlic cloves; ½ cup grated Parmesan cheese; ¼ cup pine nuts; Salt and pepper, to taste; 1 fresh baguette or ciabatta; 4–6 slices prosciutto; 3–4 ounces buffalo mozzarella; ½ cup shredded mozzarella; 1 tablespoon olive oil (for toasting)

Description

This Ultimate Italian Sandwich inspired by Stanley Tucci combines crusty bread, creamy mozzarella, salty prosciutto, and homemade pesto for a quick, gourmet lunch that’s easy to make and packed with flavor.

Ingredients

Scale

For the Pesto:

¾ cup fresh basil leaves (or substitute with arugula or spinach)
¾ cup olive oil
2 garlic cloves
½ cup grated Parmesan cheese
¼ cup pine nuts
Salt and pepper, to taste

For the Sandwich:

1 fresh baguette or ciabatta
4–6 slices prosciutto
3–4 ounces buffalo mozzarella
½ cup shredded mozzarella
1 tablespoon olive oil (for toasting)

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Instructions

Make the pesto: Combine basil, olive oil, garlic, Parmesan, pine nuts, salt, and pepper in a food processor. Blend until smooth, then taste and adjust seasoning if needed. If it’s too thick, add a little more olive oil until it reaches your desired consistency.
Prep the bread: Cut the baguette in half lengthwise and spread a generous amount of pesto on the bottom half. Use the back of a spoon to evenly coat the surface so each bite is flavorful.
Assemble the sandwich: Layer shredded mozzarella directly over the pesto, followed by the prosciutto, and then slices of buffalo mozzarella. Place the top half of the baguette over the filling and press down lightly.
Toast the sandwich: Heat olive oil in an oven-safe skillet over medium-low heat. Place the sandwich in the skillet and cook for 2 to 3 minutes until the bottom is crispy and golden brown. Flip carefully if you want both sides toasted.
Melt the cheese: Transfer the skillet to a preheated 350°F oven. Bake for about 7 minutes, or until the cheese is melted and gooey. Remove from the oven and let it cool slightly before slicing.

Notes

You can swap out pine nuts for walnuts or almonds in the pesto for a more budget-friendly option. To make it spicy, add a pinch of red pepper flakes to the pesto. For a vegetarian version, replace the prosciutto with grilled veggies. Avoid using very soft bread like sandwich rolls, which can turn soggy during cooking.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Lunch
Method: Skillet + Oven
Cuisine: Italian-inspired

Nutrition

Serving Size: 1 sandwich
Calories: 520
Sugar: 2g
Sodium: 880mg
Fat: 38g
Saturated Fat: 12g
Unsaturated Fat: 23g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 22g
Cholesterol: 60mg