Ingredients with Measurements:
- 4 slices of sourdough bread
- 4 oz. Caprino cheese
- 1 tbsp. Pepe di Bagnolo (crushed black pepper)
- 2 tbsp. unsalted butter
Special equipment needed:
- Griddle or non-stick skillet
- Spatula
Step-by-step instructions:
1. Preheat the griddle or non-stick skillet over medium heat.
2. Spread 1 tbsp. of unsalted butter on one side of each slice of sourdough bread.
3. Place the bread slices butter side down on the griddle or skillet.
4. Spread 1 oz. of Caprino cheese on each slice of bread.
5. Sprinkle 1/4 tbsp. of Pepe di Bagnolo on top of the cheese on each slice of bread.
6. Place the other slice of bread on top of the cheese and pepper, butter side up.
7. Cook the sandwich for 2-3 minutes on each side, or until the bread is golden brown and the cheese is melted.
8. Remove the sandwich from the griddle or skillet and let it cool for a minute.
9. Cut the sandwich in half and serve.
Time:
Preparation time: 5 minutes
Cooking time: 6 minutes
Temperature:
Medium heat
Serving size:
2 sandwiches
Nutritional information:
Calories: 480
Fat: 28g
Carbohydrates: 37g
Protein: 16g
Sodium: 720mg
Substitutions for ingredients:
- Sourdough bread can be substituted with any bread of your choice.
- Caprino cheese can be substituted with any soft goat cheese.
- Pepe di Bagnolo can be substituted with any crushed black pepper.
Variations:
- Add sliced tomatoes or roasted red peppers to the sandwich for extra flavor.
- Use different types of cheese, such as mozzarella or cheddar, for a different taste.
- Add fresh herbs, such as basil or thyme, to the sandwich for added freshness.
Tips and tricks:
- Make sure the cheese is evenly spread on the bread to ensure even melting.
- Use a spatula to press down on the sandwich while cooking to help the cheese melt faster.
- Serve the sandwich with a side of soup or salad 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:
Reheat the sandwich in a toaster oven or on a griddle until the cheese is melted and the bread is crispy.
Presentation ideas:
Serve the sandwich on a plate with a side of soup or salad. Garnish with fresh herbs or a sprinkle of Pepe di Bagnolo.
Garnishes:
Fresh herbs, Pepe di Bagnolo, sliced tomatoes, or roasted red peppers.
Pairings:
Pair the sandwich with a side of tomato soup or a mixed green salad.
Suggested side dishes:
Tomato soup or mixed green salad.
Troubleshooting advice:
- If the bread is burning before the cheese is melted, reduce the heat and cook the sandwich for a longer period of time.
- If the cheese is not melting evenly, use a spatula to spread it out more evenly.
Food safety advice:
Make sure the cheese is fully melted and the sandwich is heated to an internal temperature of 165°F to ensure food safety.
Food history:
Caprino cheese is a soft goat cheese that originated in Italy. Pepe di Bagnolo is a type of black pepper that is grown in the Bagnolo region of Italy.
Flavor profiles:
The sandwich has a creamy and tangy flavor from the Caprino cheese, with a spicy kick from the Pepe di Bagnolo.
Serving suggestions:
Serve the sandwich as a quick and easy lunch or dinner option.
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