Ingredients :

• The bread — Choose something thick and sturdy — sourdough, country bread, or ciabatta. A slice about 2 cm thick. Standard white sandwich bread doesn’t have the necessary structure: it collapses under the melted cheese and gets soggy before it even hits the plate.
• The mozzarella — Buy a block and grate it yourself. Pre-shredded cheese contains anti-caking agents — starch, cellulose — that interfere with melting. Two minutes of grating makes a real difference in the tasting: a smooth, creamy texture without lumps.
• The butter — It must be soft, not melted. Melted butter seeps into the crumb and makes it soggy before cooking. Room-temperature butter stays on the surface, mixes well with the parmesan and herbs, and creates the crispy crust we’re looking for.
• The marinara sauce — Choose a thick sauce. A sauce that is too watery will soak the inside of the bread while the outside burns. If yours is a bit thin, let it reduce for two minutes in a small saucepan before using it.