Ingredients with Measurements:
- 1 large ciabatta loaf, sliced in half
- 4 oz. bufala mozzarella, sliced
- 4 oz. prosciutto, thinly sliced
- 1/4 cup sun-dried tomato pesto
- 1/4 cup balsamic glaze
- 2 tbsp. olive oil
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 the inside of the ciabatta loaf with olive oil.
3. Spread the sun-dried tomato pesto on one side of the ciabatta loaf.
4. Layer the prosciutto and bufala mozzarella on top of the pesto.
5. Drizzle balsamic glaze over the top of the mozzarella.
6. Place the other half of the ciabatta loaf on top to create a sandwich.
7. Place the sandwich on the panini press or grill pan and cook for 3-5 minutes until the bread is toasted and the cheese is melted.
8. Remove the sandwich from the panini press or grill pan and let it cool for a minute before slicing.
9. Serve and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 5 minutes
Temperature:
Panini press or grill pan set to medium-high heat.
Serving size:
Makes 2-4 servings.
Nutritional information:
Calories: 490
Fat: 31g
Carbohydrates: 28g
Protein: 25g
Sodium: 1050mg
Substitutions for ingredients:
- Ciabatta loaf can be substituted with any other bread of your choice.
- Bufala mozzarella can be substituted with regular mozzarella cheese.
- Prosciutto can be substituted with any other cured meat of your choice.
- Sun-dried tomato pesto can be substituted with regular basil pesto.
- Balsamic glaze can be substituted with regular balsamic vinegar.
Variations:
- Add sliced tomatoes or roasted red peppers for extra flavor.
- Use different types of cheese such as provolone or gouda.
- Add arugula or spinach for some greens.
Tips and tricks:
- Make sure to brush the bread with olive oil to prevent it from sticking to the panini press or grill pan.
- Don't overstuff the sandwich to prevent it from falling apart.
- Let the sandwich cool for a minute before slicing to prevent the cheese from oozing out.
Storage instructions:
The sandwich can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the sandwich in the panini press or grill pan for 2-3 minutes until heated through.
Presentation ideas:
Serve the sandwich on a wooden cutting board or a plate with a side of chips or a salad.
Garnishes:
Garnish the sandwich with fresh basil leaves or chopped parsley.
Pairings:
Pair the sandwich with a glass of red wine or a cold beer.
Suggested side dishes:
Serve the sandwich with a side of chips, fries, or a salad.
Troubleshooting advice:
- If the bread is not toasting evenly, adjust the temperature of the panini press or grill pan.
- If the cheese is not melting, cover the sandwich with a lid or foil to trap the heat.
Food safety advice:
Make sure to cook the sandwich to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Panini is a popular Italian sandwich made with bread and various fillings. It originated in Italy in the 16th century and has since become a popular dish worldwide.
Flavor profiles:
The sandwich has a savory and slightly sweet flavor from the prosciutto, bufala mozzarella, and balsamic glaze.
Serving suggestions:
Serve the sandwich as a quick lunch or dinner option.
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Region: Italian