Ingredients with Measurements:
- 1 loaf of ciabatta bread
- 4 ounces of burrata cheese
- 4 ounces of prosciutto
- 1/4 cup of sun-dried tomatoes
- 1/4 cup of arugula
- 2 tablespoons of 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. Cut the ciabatta bread into four equal pieces and slice them in half horizontally.
3. Drizzle olive oil on the inside of each piece of bread and season with salt and pepper.
4. Layer the burrata cheese, prosciutto, sun-dried tomatoes, and arugula on the bottom half of the bread.
5. Close the sandwich with the top half of the bread.
6. Place the sandwich on the panini press or grill pan and cook for 3-4 minutes on each side, or until the bread is crispy and the cheese is melted.
7. Remove the sandwich from the heat and let it cool for a minute.
8. Cut the sandwich in half and serve.
Time:
Preparation time: 10 minutes
Cooking time: 6-8 minutes
Temperature:
Panini press or grill pan at medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 360
Fat: 19g
Carbohydrates: 30g
Protein: 18g
Sodium: 780mg
Sugar: 2g
Substitutions for ingredients:
- Ciabatta bread can be substituted with any other type of bread.
- Burrata cheese can be substituted with mozzarella cheese.
- Prosciutto can be substituted with ham or turkey.
- Sun-dried tomatoes can be substituted with roasted red peppers.
- Arugula can be substituted with spinach or lettuce.
Variations:
- Add sliced avocado or roasted eggplant to the sandwich.
- Use different types of cheese, such as cheddar or gouda.
- Add a spread, such as pesto or mayonnaise, to the bread.
Tips and tricks:
- Make sure to drizzle enough olive oil on the bread to prevent it from sticking to the panini press or grill pan.
- Don't overstuff the sandwich, as it will be harder to cook evenly.
- If using a grill pan, you can place a heavy object, such as a cast-iron skillet, on top of the sandwich to press it down.
Storage instructions:
The sandwich is best served fresh, but can be stored in an airtight container in the refrigerator for up to 24 hours.
Reheating instructions:
Reheat the sandwich in a panini press or grill pan for 2-3 minutes on each side, or until heated through.
Presentation ideas:
Serve the sandwich on a wooden board or plate, garnished with fresh herbs.
Garnishes:
Fresh basil or parsley
Pairings:
Tomato soup or a side salad
Suggested side dishes:
Sweet potato fries or roasted vegetables
Troubleshooting advice:
- If the bread is burning before the cheese is melted, reduce the heat on the panini press or grill pan.
- If the cheese is not melting, try covering 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 ensure that it is safe to eat.
Food history:
Panini originated in Italy and are typically made with ciabatta or focaccia bread, and filled with a variety of meats, cheeses, and vegetables.
Flavor profiles:
The combination of creamy burrata cheese, salty prosciutto, and tangy sun-dried tomatoes creates a delicious and savory flavor profile.
Serving suggestions:
Serve the sandwich as a quick and easy lunch or dinner option.
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Region: Italian