The Secret to the Ultimate Italian Sandwich Revealed

Italian Sandwiches Take Centre Stage as Demand Soars

The art of crafting the perfect Italian sandwich has long been revered by food enthusiasts around the world. Recently, however, it seems that the UK’s love affair with Italian cuisine has reached new heights. According to reports, Italian snacks have gone viral, with demand for ingredients such as panini, ciabatta, and piadini soaring. In fact, Tesco has reported a 40% increase in sales of these Italian staples, while premium mozzarella sales have skyrocketed by almost 400%.

This surge in popularity can be attributed, in part, to the growing trend of recreating Italian sandwiches at home. Recipe videos showcasing burrata caprese sandwiches, for example, have garnered millions of views on TikTok. The actor Stanley Tucci, known for his culinary exploits, has also contributed to the renewed interest in Italian cuisine. While filming the papal thriller Conclave in Rome, Tucci had what he described as the "most delicious sandwich of his life".

The sandwich in question featured slivers of smoked cow’s tongue, romaine lettuce, and homemade mayo, all nestled between two thin, crisp slices of bread. "This creation has redefined my idea of what a sandwich is," Tucci explained in an interview with The Times. His new show, Tucci in Italy, which recently premiered on Disney+, explores the rich culinary heritage of Italy, delving into the stories of restaurateurs and families whose identities are intertwined with the land, agriculture, and produce surrounding them.

Tucci’s passion for Italian cuisine is evident throughout the show, which tours five regions in Italy. From trying tripe sandwiches at breakfast in Florence to sampling lardo, a type of cured pork fat, in Tuscany, Tucci’s culinary journey is a true celebration of Italy’s gastronomic delights. In one episode, he even visits an 11,000-acre beef farm, where he learns the art of cooking the perfect steak. "That’s some of the best steak you’ll probably ever eat," Tucci raves.

When it comes to recreating Italian sandwiches at home, Tucci offers some valuable advice. "The bread was absolutely right," he says, recalling his divine sandwich experience. "It didn’t have too much mollica — the soft crumb of the bread — in it. That’s what makes sandwiches not work: when the bread takes over. It has to be just the right amount and has a proper crunch to the crust."

For those looking to elevate their sandwich game, Tucci recommends making their own condiments from scratch. "Whizzing up your own mayonnaise sounds daunting, but it’s remarkably simple to make your own mayo — and always worth it," he notes. Theo Randall, chef patron of Theo Randall Cucina Italiana in Mayfair, London, agrees. Randall shares three of his top sandwich recipes, perfect for those looking to create authentic Italian flavours at home.

Theo Randall’s Top Three Sandwich Recipes

Ciabatta with Grilled Beef Tagliata with Salsa Verde, Wild Rocket, and Roasted Cherry Tomatoes

Servings: 2

Ingredients:

• 250g cherry tomatoes, halved
• 1 tsp balsamic vinegar
• 1 tbsp olive oil
• ½ tsp fresh thyme
• 1 x 250g sirloin steak
• 2 half-sized ciabatta loaves, cut in half and lightly toasted
• 100g wild rocket

For the salsa verde:

• 50g flat-leaf parsley
• 50g wild rocket
• 25g basil leaves
• 25g mint leaves
• 1 tbsp capers in vinegar
• 1 tsp Dijon mustard
• 3 tbsp olive oil

Method:

1. Prepare the salsa verde by finely chopping the herbs and capers, then mixing with mustard and olive oil.
2. Toss cherry tomatoes with salt, pepper, balsamic vinegar, olive oil, and thyme. Roast in the oven for 5 minutes.
3. Season the sirloin steak and cook on a hot griddle for 2 minutes each side. Let rest for 2 minutes before slicing.
4. Assemble the sandwich by spreading salsa verde on toasted ciabatta, layering beef slices, tomatoes, and rocket.

Open Caprese

Servings: 2

Ingredients:

• 2 large slices of sourdough bread, lightly toasted
• 1 garlic clove
• 50g sun-dried tomatoes, finely chopped
• 2 large ripe tomatoes, sliced
• 250g buffalo mozzarella, drained and sliced
• 6 basil leaves, torn
• 4 slices prosciutto di Parma (optional)

Method:

1. Rub toasted sourdough bread with garlic clove. Spread sun-dried tomatoes, then layer tomatoes and mozzarella slices.
2. Season with salt, pepper, and olive oil. Drizzle with basil leaves and cover with prosciutto di Parma.

Pesto and Chicken Panino

Servings: 2

Ingredients:

• 2 red peppers
• 1 aubergine, cut into 2cm-thick disks
• 1 courgette, cut in thin strips lengthways
• 2 x chicken breasts, cut in half sideways
• 2 x half ciabatta loaves, cut in half and lightly toasted
• 6 extra basil leaves

For the pesto:

• ½ clove garlic
• 100g basil leaves
• 75g pine nuts
• 75g finely grated parmesan cheese
• 2 tbsp water
• 150ml olive oil

Method:

1. Prepare the pesto by crushing garlic and basil leaves, then mixing with pine nuts, parmesan cheese, and olive oil.
2. Grill red peppers, then peel off blackened skin and seeds. Cook aubergines and courgettes on a griddle pan.
3. Season chicken breasts and cook on the griddle pan. Assemble the sandwich by spreading pesto on ciabatta, layering chicken, vegetables, and finishing with the other half of the ciabatta.

These recipes, courtesy of Theo Randall, offer a taste of authentic Italian cuisine. With Tucci’s expert guidance and Randall’s recipes, you’ll be well on your way to creating divine Italian sandwiches that will leave you wanting more.

This article was originally published in The Times.

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