Ingredients with Measurements:
- 4 slices of sourdough bread
- 4 oz. thinly sliced capicola
- 4 oz. sliced provolone cheese
- 2 tbsp. unsalted butter
Special equipment needed:
- Griddle or non-stick skillet
- Spatula
Step-by-step instructions:
1. Preheat the griddle or skillet over medium heat.
2. Assemble the sandwiches by placing 1 oz. of capicola and 1 oz. of provolone cheese on each slice of bread.
3. Close the sandwiches with the remaining slices of bread.
4. Spread 1/2 tbsp. of butter on each side of the sandwiches.
5. Place the sandwiches on the griddle or skillet and cook for 2-3 minutes on each side, or until the bread is golden brown and the cheese is melted.
6. Remove the sandwiches from the griddle or skillet and let them rest for 1-2 minutes before slicing and serving.
Time:
Preparation time: 5 minutes
Cooking time: 6-8 minutes
Temperature:
Medium heat
Serving size:
2 sandwiches
Nutritional information:
Calories: 650
Fat: 42g
Carbohydrates: 36g
Protein: 31g
Sodium: 1900mg
Substitutions for ingredients:
- Sourdough bread can be substituted with any other bread of your choice.
- Capicola can be substituted with ham or prosciutto.
- Provolone cheese can be substituted with any other cheese of your choice.
Variations:
- Add sliced tomatoes or avocado to the sandwich for extra flavor and nutrition.
- Use different types of bread and cheese to create different variations of the sandwich.
Tips and tricks:
- Use room temperature butter to make it easier to spread on the bread.
- Use a spatula to press down on the sandwich while cooking to help the cheese melt faster.
- Serve the sandwich with a side of pickles or chips for a complete meal.
Storage instructions:
The sandwich 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 toaster oven or oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
Serve the sandwich on a plate with a side of pickles or chips.
Garnishes:
Garnish the sandwich with fresh herbs such as basil or parsley.
Pairings:
Pair the sandwich with a cold beer or a glass of red wine.
Suggested side dishes:
Serve the sandwich with a side of potato salad or coleslaw.
Troubleshooting advice:
- If the bread is burning before the cheese is melted, lower the heat and cook the sandwich for a longer time.
- If the cheese is not melting, cover the sandwich with a lid or foil to trap the heat and help the cheese melt faster.
Food safety advice:
Make sure to cook the sandwich to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Grilled cheese sandwiches have been a popular comfort food in the United States since the 1920s.
Flavor profiles:
The capicola adds a salty and slightly spicy flavor to the sandwich, while the provolone cheese adds a creamy and nutty flavor.
Serving suggestions:
Serve the sandwich hot and crispy for the best flavor and texture.
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Region: Italian