WGN Entertainment Reporter Dean Richards shares recipes for favorite sandwiches; Stanley Tucci’s, Oprah’s and his!

Stanley Tucci’s Favorite Sandwich

From:   Margie Nomura’s Desert Island Dishes podcast


  • 3 slices prosciutto
  • 3 thick slices fresh mozzarella cheese
  • Fresh basil or pesto
  • Butter or olive oil
  • 2 slices crusty bread
  • Shredded white cheese (optional)


For some extra melty goodness, start with shredded white cheese, such as cheddar or Gouda. Layer on prosciutto, fresh mozzarella, basil and/or pesto.

Spread butter or olive oil on both sides of the sandwich.

Warm on a nonstick pan over low heat until cheese melts.

Remove from pan and let cool. Cut sandwich in half and enjoy.

Oprah’s Favorite Sandwich

From:  Oprah.com


  • 2 Tbsp. chopped scallions
  • 2 slices seven-grain bread
  • ½ tsp. olive oil
  • 2 tsp. mayonnaise
  • 2 large basil leaves
  • 1 slice pepper Jack cheese
  • 4 ounces thinly sliced smoked-turkey breast
  • 3 thin avocado slices
  • 3 thin tomato slices


Sauté scallions in olive oil over medium-high heat.

Spread 1 tsp. mayonnaise on each slice of bread and top with a basil leaf.

Layer the cheese, turkey, scallions, avocado, and tomato on one slice of bread and cover with the other, mayonnaise side in.

Place on a panini press set to medium-high and heat until cheese melts, 3 or 4 minutes.

Dean’s Favorite: French Onion Grilled Cheese Sandwiches


  • 3 tablespoons salted butter
  • 1 large sweet onion, thinly sliced 
  • 1 tablespoon onion soup mix 
  • 1 tablespoon chopped fresh thyme leaves 
  • 4 teaspoons Dijon mustard 
  • Four 1/2-inch-thick slices sourdough bread 
  • 1/2 cup grated Cheddar
  • 1/2 cup grated Gruyere cheese 
  • 1/4 cup canned crispy onions


Melt 1 tablespoon of the butter in a large sauté pan over medium heat. Add the onion and cook until the slices start to wilt and turn translucent, about 3 minutes.

Add the onion soup mix, thyme and 2 tablespoons water. Turn the heat to low, then continue to cook, stirring and adding more water a tablespoon at a time if the mixture gets too dry, until the onions are very soft and golden brown, 5 to 10 more minutes.

Melt 1 tablespoon butter in a saute pan over medium heat. Spread 1 teaspoon mustard onto one side of each slice of bread.

Divide the Cheddar, Gruyere, caramelized onions and crispy onions between 2 of the slices of bread on top of the mustard. Top each with another slice of bread, mustard-side in, and lay the sandwiches in the pan.

Cook, pressing down on top of the sandwiches, until the bottoms are golden brown, about 2 minutes.

Add the remaining 1 tablespoon butter to the pan and flip the sandwiches, cooking until the cheese is melted and the bottoms are golden brown, about 3 more minutes. Cut in half and serve.

See past recipes from Dean on his cooking page.

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