Ingredients with Measurements:
- 4 slices of sourdough bread
- 4 oz. Alpe Formaggio cheese, sliced
- 4 oz. prosciutto, thinly sliced
- 1/4 cup sun-dried tomatoes, drained and chopped
- 1/4 cup arugula
- 2 tbsp. olive oil
- Salt and pepper to taste
Special equipment needed:
- Panini press or grill pan
Step-by-step instructions:
1. Preheat the panini press or grill pan to medium-high heat.
2. Brush one side of each slice of bread with olive oil.
3. On the non-oiled side of two slices of bread, layer the Alpe Formaggio cheese, prosciutto, sun-dried tomatoes, and arugula. Season with salt and pepper.
4. Top with the remaining slices of bread, oiled side facing out.
5. Place the sandwiches on the panini press or grill pan and cook for 3-4 minutes on each side, or until the bread is toasted and the cheese is melted.
6. Remove from heat and let cool for a minute before slicing in half.
7. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 6-8 minutes
Temperature:
Panini press or grill pan at medium-high heat
Serving size:
Makes 2 sandwiches
Nutritional information:
Calories per serving: 560
Total fat: 36g
Saturated fat: 13g
Cholesterol: 82mg
Sodium: 1370mg
Total carbohydrates: 34g
Dietary fiber: 3g
Total sugars: 5g
Protein: 25g
Substitutions for ingredients:
- Sourdough bread can be substituted with any bread of your choice.
- Alpe Formaggio cheese can be substituted with any type of cheese that melts well, such as mozzarella or provolone.
- Prosciutto can be substituted with ham or turkey.
- Sun-dried tomatoes can be substituted with roasted red peppers.
Variations:
- Add sliced avocado or roasted garlic for extra flavor.
- Use pesto instead of olive oil for added flavor.
- Substitute the arugula with spinach or kale.
Tips and tricks:
- Make sure to brush the bread with olive oil to prevent it from sticking to the panini press or grill pan.
- Use a sharp knife to slice the sandwiches in half to prevent the filling from falling out.
- If using a grill pan, place a heavy object on top of the sandwiches to press them down and create grill marks.
Storage instructions:
- Store any leftover sandwiches in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat, place the sandwich in a preheated oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
- Serve the sandwiches on a wooden cutting board or a plate.
- Cut the sandwiches into smaller pieces for a party platter.
Garnishes:
- Garnish with fresh herbs, such as basil or parsley.
Pairings:
- Serve with a side of chips or a salad.
Suggested side dishes:
- Sweet potato fries
- Caesar salad
- Tomato soup
Troubleshooting advice:
- If the cheese is not melting, try covering the panini press or grill pan with a lid to trap the heat.
Food safety advice:
- Make sure to cook the sandwiches to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Panini originated in Italy and are traditionally made with ciabatta bread.
Flavor profiles:
- The Alpe Formaggio cheese adds a nutty and slightly sweet flavor to the sandwich, while the prosciutto adds a salty and savory flavor. The sun-dried tomatoes add a tangy and slightly sweet flavor, and the arugula adds a peppery flavor.
Serving suggestions:
- Serve the sandwiches as a quick and easy lunch or dinner option.
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Region: Italian