I sometimes forget that cuisines which are generally famed for intricate many-ingrediented dishes are often most beloved by their native fans for some of their simplest, yet classiest, dishes – which the ‘natives’ take for granted…
Quirky, dear, sweet, not to mention cute Staney Tucci
and his classic Italian Panino Sandwich…
It’s Tapas in Spain. Fried Sardines in Portugal. Miso Soup in Japan. Fried Noodles in Asia. Tacos in Mexico. Fish & Cips in the UK. The incomparable Baguette in France. And hundreds more…
The classic example
But the classic example of an ancient land where every second ‘signature’ recipe seems to be an elegant classic has to be Italy. Think: Cacio e Pepe, Fettuccine Alfredo, Linguini Alle Vongole, Caprisi Salad, Pasta Aglio e Olio, Pasta e Fagioli… I could go on and on. (And I often do; too far…)
But one classic that doesn’t get it’s due is the traditional working stiff’s lunch: What we call the Italian Sandwich.
A true classic
Like the Irish Pork Pie and Guinness, The British Cheese, Bread and Pickles, the American Ham and Cheese Sandwich, Mexican Tacos, the Japanese Bento Box, The Bombay Chutney Sandwich… Every cuisine has at least one go-to, on-the-job lunch fave.
In Italy, its the basic Italian sandwich.
And, as often is the case, quirky, dear, sweet, not to mention cute Staney Tucci has just what we’re looking for…
Stanley’s Italian Sandwich
It’s almost too easy. And it features a couple of not-generally-familiar ingredients that reneder it special.
Though Italian sandwiches (and there are many!) usually call or rustic-textured, crispy-crusted Italian bread, Stanley suggests a SOur Dough to switc his up a nptch. That’s also a valid ‘newstalgia’ tactic, if you’re doing that trend… I love the idea. Though Sourdough may not be your thing…
The ingredients are simple: Prosciutto cotto, sliced tomatoes, mozzarella — which he insists must be fresh — and whole leaves of fresh basil, and a ‘light sprinkle’ of salt. Just be careful of the salt; the proscuitto may be salty enough depending on what kind you use…
About the Prosciutto…
There are two kinds of Prosciutto, Stanley tells us: Cotto and Crudo. Crudo is the kind that the world-outside-of-Italy is most familiar with: rolled with salt and hung to dry. The dry cure leaves it ready to eat. But the other kind of Prosciutto, Cotto, is just that ‘cooked ham’. And it’s Cotto which is traditionally favoured for the Italian Sandwich.
Get toasted
Like the beloved relative new-comer, the Maimi/Tampa Cubano, the British Toastie or the ubiquitous Grilled Cheese, the Italian Sandwich is properly referred to as a Panino – perhaps the the granddaddy of all toasted cheese sandwiches. One tip Stanley seems quite insistent on is, stack the cheese first, right next to the bottom or top slice of bread, so it will melt nicely as the bread turns a crispy golden brown.
And Tucci recommends just the slightest brushing of good Olive Oil in the pan or on the grille for toasting. Makes all the difference to the flavour…
My take
There’s no doubt this sammy is easy to make. And it couldn’t be more Italian: Its fresh, classic ingredients make it delightfully authentic.
~ Maggie J.