The STANLEY TUCCI SANDWICH: Take A Journey Across Italy In Every Bite, Never Leaving Your Kitchen!

In This Video You’ll Get To See Just How We Constructed This Wonderful Sandwich…”The Stanley Tucci Sandwich”… Stanley Tucci’s Favorite, & Ours Too! We’ll Leave The Recipe Down Below. Enjoy The Video & Don’t Forget To Bon Appétit Peoples…To Bon Appétit!!!

Stanley Tucci Sandwich Recipe
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(These Are Approximate Amounts For The Ingredients Below- Use As Much Or As Little As You Like, There’s No Rules)

Ingredients
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Italian Bread: (Preferably An Italian Loaf Style Bread Sliced)
Shredded Mozzarella: 2 Ounces.
Prosciutto: 3 To 4 Slices.
Fresh Mozzarella: 3 To 4 Thick Slices.
Sea Salt: A Pinch (Optional)
Basil Leaves: 3 To 6 Leaves
Pesto: A Drizzle Or 2, Don’t Be Afraid To Be Generous.
Butter: Use Your Desired Amount For Inside & Outside Of Bread, & For Pan.

Instructions:
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1.) Grab 2 Slices Of Italian Loaf Style Bread & Butter The Inside Of Both.
2.) Shred Some Whole Milk Mozzarella & Add To Top Of The Bottom Slice That’s Already Been Buttered.
3.) Add Desired Amount Of Prosciutto (We Use 3 To 4 Slices) & Layer It On Top Of The Shredded Mozzarella.
4.) Add Desired Amount Of Fresh Mozzarella (We Use 3 To 4 Slices) On Top Of Prosciutto. (Adding A Pinch Of Sea Salt Is Optional Here)
5.) Next Add Anywhere Fro 3 To 6 Pieces Of Fresh Basil On Top Of The Fresh Mozzarella. (The Size Of Your Basil Leaves Will Determine How Much You Need. The Bigger The Basil Leaves The Less You’ll Need & Vice Versa.
6.) Add The Desired Amount Of Fresh Pesto That You Want On Your Sandwich. We Use A Few Drizzles. Don’t Be Afraid To Be Generous With It!
7.) Butter The Outside Of The Top Bread & Place In Preheated Medium Heated Pan Butter Side (Top Slice) Down. Butter The Other Outside Of Sliced Bread Which Should Be On The Top.
8.) Toast Until Desired Golden Brown Color & Flip. Toast The Other Side Until Golden Brown Color Of Bread Is Achieved. Once Finished, Slice & Enjoy!

That’s It, You Have Just Made A Stanley Tucci Sandwich, It’s Really That Easy!

Bon Appétit 😋!!!

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Close your eyes and imagine yourself in Italy strolling through Parma where Pursudo de Palma is crafted with centuries of tradition. Then down to Compana, specifically the provinces of Caserta and Sano where the water buffalo roam and give us the world’s creamiest buffalo mozzarella. And finally to the city of Genanoa in the Lagoria region, the birthplace of pesto. You won’t need a passport today because we’re taking a trip to a sandwich. A sandwich so legendary that even Stanley Chuchi calls it his favorite. So without further delay, let’s see what this sandwich is all about. Here we are. Rico Solatai Eats and what you’re looking at here is the Stanley Tui sandwich. We’ll show you just how we made this most delightful sandwich. But first, check out the reactions. [Music] You outdid yourself, baby. [Music] I’m in a happy place. So good. Without further delay, let’s get into our video. Mozzarella. We’re going to start off by shredding our whole milk mozzarella. [Music] Here’s our mozzarella that we’ll be using for a Stanley Tui sandwich. Here’s [Music] the bread that we’ll be using for our Stanley Chuchi sandwich. It’s time to start slicing her up. [Music] Here’s our sliced bread that we’ll be using for our Stanley Tui sandwich. Here’s our fresh mozzarella. Next, we’re going to slice up some of this fresh mozzarella for our Stanley Tui sandwich. [Music] Here’s our French mozzarella. Next, we’ll butter the insides of our Italian bread that we just sliced up. [Music] Next, we’ll start adding our shredded mozzarella. Here’s our mozzarella. [Music] Now it’s time to start adding some of our poot. Next, we’re going to put on some of our pushut de palo. [Music] Now it’s time to add our fresh mozzarella. Next, our mozzarella. [Music] Next, we’re going to add our fresh basil. [Music] Then, we added some of our homemade pesto. We’re going to add some of our homemade pesto. [Music] We’ll add a extra basil leaf for good measure. [Music] Now we’ll add our buttered top bread to our sandwich. [Music] We’ll butter the top portion of our Italian bread. [Music] Here’s our Stanley Tushi sandwich. Now it’s time to put it in the pan. We’ll now put our sandwich in our pan with the buttered side down on medium heat. [Music] We’ll give it a nice little press down. [Music] We’ll add a bit more butter to our pan. [Music] Next, we’ll butter the top portion of our sandwich very generously. [Music] We’ll move our sandwich around a bit to get it to absorb some of the butter that we have in our pan. Our [Music] sandwich has been cooking on this side for about 4 minutes. Let’s turn her over and see what she looks like. She has a beautiful golden brown color. We’ll press her down a bit more on this side. And then we’ll add a bit more butter to our pan. [Music] [Music] And after 3 to 4 minutes, let’s turn her over to see what she looks like. [Music] She has a gorgeous golden brown color. [Music] She 100% looks like she’s ready for the plate. [Music] Our Stanley Tui sandwich looks phenomenal. Hey foodie fam, it’s about that time. Let’s slice her up. [Music] [Music] And here’s the reveal. Do y’all see what I see? Do you see all that goodness? Here’s a different angle. [Music] I highly recommend that you try this sandwich. It will not disappoint. There’s no rules either. Use as much pushido, pesto, basil, fresh mats, or shredded whole milk mozzarella as you want. But the combinations of all these flavors are sure not to disappoint. [Music] [Music] Let’s see what the wife thinks about this sandwich. [Music] [Music] The saltiness from the pushut so good. I’ve been waiting for this for a long time. You got to try this standard twi sandwich. Look at the pesto mozzarella bush. [Music] You did yourself, baby. M I’m in the habit, please. So good. Pesto’s riding on that cheese train. [Music] Best grilled cheese. Highly up this. It’ll be the best thing you get. Now it’s time for me to taste test mine. [Music] And here’s the reveal. Here [Music] we are. Rico Solai eats. And what we got here is our Stanley Chuchi sandwich with our pushut de Palama, fresh mozzarella, our freshly shredded mozzarella, our homemade pesto and basil leaves. Bone appetite peoples. Okay. Bonapetit going in for first bite. [Music] That’s going to wrap up our video. Please like and subscribe and don’t forget to hit that notification bell as well. Comments are encouraged and thanks for watching. But most importantly, don’t forget the bone appetite peoples to bone appetit. [Music]