Ingredients with Measurements:
- 4 slices of ciabatta bread
- 4 slices of Caciocavallo di Cimina cheese
- 4 slices of prosciutto
- 2 tablespoons of olive oil
- 1 clove of garlic, minced
- 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 the olive oil on one side of each slice of ciabatta bread.
3. On the other side of the bread, place a slice of Caciocavallo di Cimina cheese and a slice of prosciutto.
4. Sprinkle minced garlic, salt, and pepper on top of the cheese and prosciutto.
5. Place the other slice of bread on top, with the oiled side facing up.
6. Place the sandwich on the panini press or grill pan and cook for 3-4 minutes, or until the bread is crispy and the cheese is melted.
7. Remove the sandwich from the press or pan and let it cool for a minute.
8. Cut the sandwich in half and serve immediately.
Time:
Preparation time: 5 minutes
Cooking time: 3-4 minutes
Temperature:
Panini press or grill pan at medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 360
Total fat: 20g
Saturated fat: 8g
Cholesterol: 40mg
Sodium: 860mg
Total carbohydrates: 28g
Dietary fiber: 2g
Sugar: 2g
Protein: 18g
Substitutions for ingredients:
- Ciabatta bread can be substituted with any other bread of your choice.
- Caciocavallo di Cimina cheese can be substituted with provolone or mozzarella cheese.
- Prosciutto can be substituted with any other cured meat, such as salami or ham.
Variations:
- Add sliced tomatoes or roasted red peppers for extra flavor and texture.
- Use different types of cheese and meat to create your own unique panini.
Tips and tricks:
- Brushing the bread with olive oil will help it crisp up and prevent it from sticking to the panini press or grill pan.
- Be careful not to overstuff the sandwich, as it may be difficult to cook evenly.
Storage instructions:
This sandwich is best served fresh and hot, but can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the sandwich, place it in a preheated oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
Serve the sandwich on a wooden cutting board or a plate with a side of potato chips or a salad.
Garnishes:
Garnish the sandwich with fresh basil leaves or chopped parsley for a pop of color and flavor.
Pairings:
This sandwich pairs well with a glass of red wine or a cold beer.
Suggested side dishes:
Serve the sandwich with a side of potato chips, a green salad, or a bowl of soup.
Troubleshooting advice:
- If the bread is not crispy enough, cook the sandwich for an additional minute or two.
- If the cheese is not melted enough, cook the sandwich for an additional minute or two.
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:
Caciocavallo di Cimina is a type of cheese that originated in the Cimina Mountains of Italy. It is a semi-hard cheese that is made from cow's milk and has a slightly nutty flavor.
Flavor profiles:
This sandwich has a savory and salty flavor from the prosciutto and cheese, with a hint of garlic and olive oil.
Serving suggestions:
This sandwich is perfect for a quick and easy lunch or dinner.
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Region: Italian