Ingredients with Measurements:
- 4 slices of sourdough bread
- 4 oz Capra di Calabria cheese, sliced
- 4 oz prosciutto, thinly sliced
- 2 tbsp olive oil
Special equipment needed:
- Panini press or grill pan
Step-by-step instructions:
1. Preheat the panini press or grill pan.
2. Brush one side of each slice of bread with olive oil.
3. On the non-oiled side of two slices of bread, layer the Capra di Calabria cheese and prosciutto.
4. Top with the remaining slices of bread, oiled side facing out.
5. Place the sandwiches on the panini press or grill pan and cook until the bread is golden brown and the cheese is melted, about 3-5 minutes.
6. Remove from heat and let cool for a minute before serving.
Time:
Preparation time: 5 minutes
Cooking time: 5 minutes
Temperature:
Panini press or grill pan should be preheated to medium-high heat.
Serving size:
This recipe makes 2 servings.
Nutritional information:
Calories per serving: 520
Fat: 35g
Carbohydrates: 30g
Protein: 22g
Sodium: 1200mg
Substitutions for ingredients:
- Capra di Calabria cheese can be substituted with any other type of cheese, such as mozzarella or provolone.
- Prosciutto can be substituted with ham or turkey.
Variations:
- Add sliced tomatoes or roasted red peppers for extra flavor.
- Use a different type of bread, such as ciabatta or focaccia.
- Add a spread, such as pesto or mustard, for extra flavor.
Tips and tricks:
- Make sure to brush the bread with olive oil to prevent it from sticking to the panini press or grill pan.
- Don't overstuff the sandwich, as it may be difficult to cook evenly.
- Let the sandwich cool for a minute before cutting it in half to prevent the cheese from oozing out.
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, place the sandwich in a preheated oven at 350°F for 5-10 minutes, or until heated through.
Presentation ideas:
Serve the sandwich on a wooden cutting board or a plate with a side salad.
Garnishes:
Garnish with fresh herbs, such as basil or parsley.
Pairings:
Pair with a glass of red wine or a cold beer.
Suggested side dishes:
Serve with a side salad or a bowl of soup.
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 the cheese and prosciutto are safe to eat.
Food history:
Panini originated in Italy and became popular in the United States in the 1990s.
Flavor profiles:
This sandwich is savory, salty, and slightly tangy.
Serving suggestions:
Serve as a quick and easy lunch or dinner.
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Region: Italian