Ingredients with Measurements:
- 4 ciabatta rolls
- 8 slices of Caciocavallo Abruzzese cheese
- 4 slices of prosciutto
- 1/2 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 rolls in half and brush the inside with olive oil.
3. Season with salt and pepper to taste.
4. Place 2 slices of Caciocavallo Abruzzese cheese on the bottom half of each roll.
5. Top each with a slice of prosciutto and a handful of arugula.
6. Add 2 more slices of Caciocavallo Abruzzese cheese on top of the arugula.
7. Close the sandwich with the top half of the ciabatta roll.
8. Place the sandwiches on the panini press or grill pan and cook for 3-4 minutes on each side, until the cheese is melted and the bread is toasted.
9. Remove from the heat and let cool for a minute before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 8 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 450
- Total fat: 25g
- Saturated fat: 11g
- Cholesterol: 60mg
- Sodium: 980mg
- Total carbohydrates: 35g
- Dietary fiber: 2g
- Sugars: 2g
- Protein: 22g
Substitutions for ingredients:
- Caciocavallo Abruzzese cheese can be substituted with provolone or mozzarella cheese.
- Prosciutto can be substituted with cooked ham or turkey.
- Arugula can be substituted with spinach or lettuce.
Variations:
- Add sliced tomatoes or roasted red peppers for extra flavor.
- Use different types of bread, such as sourdough or focaccia.
- Add a spread, such as pesto or mayonnaise, for extra moisture.
Tips and tricks:
- Make sure to brush the inside of the ciabatta rolls with olive oil to prevent them from sticking to the panini press or grill pan.
- Don't overstuff the sandwiches or they will be difficult to close.
- Let the sandwiches cool for a minute before serving to prevent the cheese from oozing out.
Storage instructions:
- These sandwiches are best served fresh, but can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat, place the sandwiches in a preheated oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
- Cut the sandwiches in half diagonally and serve on a platter.
Garnishes:
- Garnish with fresh herbs, such as basil or parsley.
Pairings:
- Serve with a side salad or soup for a complete meal.
Suggested side dishes:
- Tomato and cucumber salad
- Minestrone 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:
- Caciocavallo Abruzzese cheese is a traditional Italian cheese made from cow's milk. It originated in the Abruzzo region of Italy.
Flavor profiles:
- The Caciocavallo Abruzzese cheese has a nutty and slightly tangy flavor, which pairs well with the salty prosciutto and peppery arugula.
Serving suggestions:
- Serve these sandwiches as a quick and easy lunch or dinner option.
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Region: Italian