Ingredients with Measurements:
- 4 slices of sourdough bread
- 4 oz of Jamón Ibérico
- 4 oz of fig jam
- 2 oz of arugula
- 2 oz of goat cheese
- 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 one side of each slice of bread with olive oil.
3. On the non-oiled side of two slices of bread, spread a generous amount of fig jam.
4. On top of the fig jam, add a layer of Jamón Ibérico.
5. Crumble goat cheese on top of the Jamón Ibérico.
6. Add a small handful of arugula on top of the goat cheese.
7. Place the other slice of bread on top, oiled side facing out.
8. Place the sandwich on the panini press or grill pan and cook until the bread is toasted and the cheese is melted, about 3-5 minutes.
9. Remove from the heat and let cool for a minute before slicing in half.
10. Serve and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 5 minutes
Temperature:
Medium-high heat
Serving size:
2 sandwiches
Nutritional information:
Calories per serving: 520
Fat: 23g
Carbohydrates: 53g
Protein: 22g
Sodium: 900mg
Sugar: 24g
Substitutions for ingredients:
- Sourdough bread can be substituted with any bread of your choice.
- Jamón Ibérico can be substituted with prosciutto or any other cured ham.
- Fig jam can be substituted with any other fruit jam or jelly.
- Arugula can be substituted with spinach or any other leafy green.
- Goat cheese can be substituted with any other soft cheese.
Variations:
- Add sliced fresh figs to the sandwich for extra sweetness.
- Use brie cheese instead of goat cheese for a creamier texture.
- Add a drizzle of balsamic glaze for extra tanginess.
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 to prevent it from falling apart.
- Let the sandwich cool for a minute before slicing to prevent the cheese from oozing out.
Storage instructions:
The sandwich is best served fresh, but can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the sandwich in a panini press or grill pan until heated through, about 2-3 minutes.
Presentation ideas:
Serve the sandwich on a wooden cutting board or a plate with a side of pickles or chips.
Garnishes:
Garnish with a sprig of fresh thyme or rosemary.
Pairings:
Pair with a glass of red wine or a cold beer.
Suggested side dishes:
Serve with a side of mixed greens or a bowl of tomato soup.
Troubleshooting advice:
- If the sandwich is falling apart, use toothpicks to hold it together.
- If the cheese is not melting, place the sandwich in the oven at 350°F for a few minutes.
Food safety advice:
Make sure to cook the sandwich to an internal temperature of 165°F to prevent any foodborne illnesses.
Food history:
Jamón Ibérico is a type of cured ham from Spain that is made from the black Iberian pig. It is known for its rich flavor and tender texture.
Flavor profiles:
The sandwich has a sweet and salty flavor from the fig jam and Jamón Ibérico, with a tangy and creamy flavor from the goat cheese.
Serving suggestions:
Serve the sandwich as a quick and easy lunch or a light dinner.
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Region: Spanish