Ingredients with Measurements:
- 8 slices of sourdough bread
- 8 slices of prosciutto
- 1 cup of Morello cherries, pitted and halved
- 4 slices of provolone cheese
- 2 tablespoons of balsamic glaze
- 2 tablespoons of olive oil
- Salt and pepper to taste
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 four slices of bread, layer one slice of provolone cheese, two slices of prosciutto, and a handful of Morello cherries. Season with salt and pepper.
4. Drizzle balsamic glaze over the cherry and prosciutto mixture.
5. Top each sandwich with another slice of bread, oiled side facing out.
6. Place the sandwiches on the panini press or grill pan and cook for 3-5 minutes, or until the bread is golden brown and the cheese is melted.
7. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 5 minutes
5. Temperature:
Medium-high heat
Serving size:
4 sandwiches
Nutritional information:
Calories: 450
Fat: 21g
Carbohydrates: 42g
Protein: 22g
Sodium: 990mg
Sugar: 10g
Fiber: 2g
Substitutions for ingredients:
- Sourdough bread can be substituted with any other bread of your choice.
- Provolone cheese can be substituted with mozzarella or any other cheese of your choice.
- Balsamic glaze can be substituted with honey or maple syrup.
Variations:
- Add arugula or spinach for some extra greens.
- Use turkey or ham instead of prosciutto.
- Substitute Morello cherries with any other type of cherry.
Tips and tricks:
- Make sure to brush the bread with olive oil to prevent it from sticking to the panini press or grill pan.
- If using a grill pan, use a heavy object (such as a cast iron skillet) to press down on the sandwich while cooking.
Storage instructions:
This sandwich is best served fresh, but can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat in a panini press or grill pan for 1-2 minutes, or until heated through.
Presentation ideas:
Cut the sandwiches into halves or quarters and serve on a platter.
Garnishes:
Garnish with fresh herbs such as basil or parsley.
Pairings:
Pair with a side salad or soup for a complete meal.
Suggested side dishes:
- Mixed green salad with a vinaigrette dressing
- Tomato soup
- Roasted vegetables
Troubleshooting advice:
- If the bread is not browning evenly, adjust the heat on the panini press or grill pan.
- If the cheese is not melting, try adding a lid to the panini press or grill pan to trap the heat.
Food safety advice:
Make sure to properly store any leftover sandwiches in the refrigerator to prevent foodborne illness.
Food history:
The panini originated in Italy and has become a popular sandwich worldwide.
Flavor profiles:
The combination of sweet Morello cherries, salty prosciutto, and tangy balsamic glaze creates a delicious balance of flavors.
Serving suggestions:
Serve with a glass of red wine for a perfect pairing.
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Region: Italian