Ingredients with Measurements:
- 4 slices of ciabatta bread
- 4 oz. of Cacioricotta di Bufala cheese, sliced
- 4 oz. of prosciutto, thinly sliced
- 2 tbsp. of 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 outside of each slice of ciabatta bread with olive oil.
3. Layer the Cacioricotta di Bufala cheese and prosciutto on the inside of two slices of bread.
4. Top with the remaining slices of bread.
5. Place the sandwiches on the panini press or grill pan and cook for 3-4 minutes, or until the bread is golden brown and the cheese is melted.
6. Remove from the heat and let cool for a minute.
7. Cut the sandwiches in half and serve.
Time:
Preparation time: 5 minutes
Cooking time: 3-4 minutes
5. Temperature:
Medium-high heat
Serving size:
2 sandwiches
Nutritional information:
Calories: 540
Fat: 28g
Saturated Fat: 11g
Cholesterol: 65mg
Sodium: 1370mg
Carbohydrates: 44g
Fiber: 2g
Sugar: 2g
Protein: 28g
Substitutions for ingredients:
- Cacioricotta di Bufala cheese can be substituted with any other soft cheese, such as mozzarella or brie.
- 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 a different type of bread, such as sourdough or focaccia.
- Add a spread, such as pesto or mustard, to the inside of the bread.
Tips and tricks:
- Make sure to brush the outside of the bread with olive oil to prevent it from sticking to the panini press or grill pan.
- Don't overstuff the sandwiches, as this can make them difficult to cook evenly.
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:
Reheat the sandwiches in a panini press or grill pan for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the sandwiches on a wooden cutting board or a decorative plate.
Garnishes:
Garnish with fresh herbs, such as basil or parsley.
Pairings:
Pair with a side salad or a bowl of soup.
Suggested side dishes:
- Mixed green salad with balsamic vinaigrette
- Tomato soup
- Roasted vegetables
Troubleshooting advice:
- If the bread is burning before the cheese is melted, reduce the heat and cook for a longer period of time.
- 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 that the cheese and prosciutto are safe to eat.
Food history:
Cacioricotta di Bufala is a soft cheese made from the milk of water buffalo. It is a traditional cheese from southern Italy, particularly in the regions of Campania and Puglia. Prosciutto is a type of cured ham that originated in Italy.
Flavor profiles:
The Cacioricotta di Bufala cheese is creamy and tangy, while the prosciutto is salty and savory. The bread adds a crispy texture and the olive oil adds a rich flavor.
Serving suggestions:
Serve the sandwiches with a glass of red wine, such as Chianti or Sangiovese.
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Region: Italian