Tasty Cheese Pesto Sandwich

A superb grilled sandwich with Italian flair that blends the richness of prosciutto with gooey cheese and fresh basil. This combo turns basic components into something special, making it Stanley Tucci's favorite comfort meal that feels both fancy and deeply satisfying.

When I first whipped up this sandwich, the smell of toasty sourdough meeting melting mozzarella was so amazing that everyone at home rushed to the kitchen. What really worked was letting the cheese slowly melt while the bread turned a beautiful golden brown.

Key Ingredients and Shopping Advice

• Sourdough bread: Go for a solid, crusty one with good texture. Slightly stale bread actually works better
• Fresh mozzarella: Grab the soft, white balls stored in liquid. The buffalo type gives an extra rich taste
• Aged cheese: Try a bold provolone or aged gruyere to add complexity
• Prosciutto: Ask for paper-thin slices with good fat marbling from the deli section
• Fresh basil: Select vibrant, perky leaves without any brown spots
• Butter: Grab unsalted and let it soften before you start
• Fresh pesto: Whip up your own or buy the kind from the fridge section for best taste

Step-by-Step Cooking Guide

Step 1:

Set Everything Up: Cut bread into even slices - not super thick or paper thin. Make sure your butter isn't cold. Blot extra moisture from mozzarella with paper towels. Get all your stuff ready before you start. Warm your pan to medium heat gradually.

Step 2:

Stack Your Ingredients: Spread butter on the outer sides of bread. Start with the shredded cheese on the inside for better melting. Add prosciutto in loose waves. Scatter torn mozzarella pieces across evenly. Spread some pesto around. Top with basil leaves.

Step 3:

Cook It Right: Drop your sandwich in the warm pan. Push down lightly with a spatula. Keep an eye on the heat. You want to hear a gentle sizzle. Flip once the bottom turns golden. Cover the pan briefly if needed to help the cheese melt.

Save it

I found that putting a lid on the pan during the final minute of cooking gets the cheese perfectly melty without burning the bread. This little trick turns an ordinary sandwich into something truly special.

Ways to Make It Your Own

What's great about this sandwich is how flexible it is: Try different bread types. Swap in other Italian cold cuts. Mix up your cheese blend. Throw in some roasted red peppers. Add a few sundried tomatoes.

Keeping It Fresh

It tastes best right off the pan, but you can: Get everything ready ahead of time. Keep your grated cheese in a separate container. Cut your bread in advance. Make extra pesto to use later.

What to Serve With It

This sandwich goes great with: A simple arugula salad. Basic tomato soup. A small bowl of olives. Some Italian pickled veggies.

This sandwich has become my go-to quick bite for casual lunches and fancy light dinners alike. It shows that good ingredients and a bit of care can turn even the simplest foods into something unforgettable.

Food Philosophy

The magic behind this sandwich can spark ideas for other Italian-inspired dishes. Once you get how flavors work together - salty prosciutto balancing creamy cheese, fresh herbs cutting through the richness - you'll make tastier food across the board.

Drinks and Sides

For a full meal experience: Try light Italian wines like Pinot Grigio. Enjoy sparkling water with a lemon wedge. Add some fresh figs or sliced pears. Grab some craft potato chips. Toss a quick green salad.

Party Planning

This sandwich works great when you have guests: Slice into smaller pieces for finger food. Set up a build-your-own sandwich station. Make a batch for casual get-togethers. Serve alongside an antipasto platter. Take them along on picnics and outdoor meals.

Year-Round Variations

Switch things up as seasons change: In spring - Toss in some tender microgreens. During summer - Layer in juicy tomato slices. For fall - Switch basil for sage. In winter - Mix in some roasted garlic spread.

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This sandwich might seem basic, but it really captures what Italian cooking is all about - great ingredients, careful preparation, and honoring tradition while adding your own twist. It reminds us that often the most basic combinations turn out to be the most enjoyable meals.

Common Questions

→ What's the best bread to use?

Sourdough or any rustic crusty loaf works great because it stands up well and gets nice and crunchy when toasted.

→ Can I use store-bought pesto?

For sure! Homemade pesto is wonderful, but a good quality jarred version from the store works just fine too.

→ Why use two types of cheese?

Soft mozzarella gives you that wonderful creaminess while the grated cheese melts better and adds extra flavor kick.

→ Can I make this ahead of time?

This sandwich tastes best right after cooking when the cheese is still gooey and the bread remains crunchy.

→ What can I serve with this sandwich?

A basic green salad or bowl of tomato soup goes perfectly with this rich and tasty sandwich.