Ingredients with Measurements:
- 4 slices of sourdough bread
- 4 oz. of Pecorino della Costa Apuana cheese, thinly sliced
- 1/2 cup of fig jam
- 2 tbsp. of butter
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. Spread a generous amount of fig jam on two slices of sourdough bread.
3. Layer the thinly sliced Pecorino della Costa Apuana cheese on top of the fig jam.
4. Top each sandwich with the remaining slices of sourdough bread.
5. Spread a thin layer of butter on the top and bottom of each sandwich.
6. Place the sandwiches on the panini press or grill pan and cook for 3-4 minutes on each side, or until the bread is crispy and the cheese is melted.
7. Remove from heat and let cool for a minute before serving.
Time:
Preparation time: 5 minutes
Cooking time: 8 minutes
Temperature:
Panini press or grill pan on medium-high heat
Serving size:
2 servings
Nutritional information:
Calories per serving: 520
Total fat: 21g
Saturated fat: 12g
Cholesterol: 60mg
Sodium: 780mg
Total carbohydrates: 68g
Dietary fiber: 4g
Sugars: 28g
Protein: 16g
Substitutions for ingredients:
- Any type of bread can be used instead of sourdough.
- Any type of cheese can be used instead of Pecorino della Costa Apuana.
- Any type of fruit jam can be used instead of fig jam.
Variations:
- Add thinly sliced prosciutto or ham for a meatier version.
- Add arugula or spinach for a fresh and green touch.
- Use brie cheese instead of Pecorino della Costa Apuana for a creamier texture.
Tips and tricks:
- Make sure to spread the fig jam evenly to avoid a too-sweet or too-tart bite.
- Use room temperature butter for easier spreading.
- If using a grill pan, use a heavy object to press down on the sandwich for a more even cook.
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 2-3 minutes on each side, or until heated through.
Presentation ideas:
Cut the sandwich in half diagonally and serve on a wooden board or plate.
Garnishes:
Garnish with fresh figs or a sprinkle of chopped nuts.
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 soup.
Troubleshooting advice:
If the cheese is not melting, try covering the panini press or grill pan with a lid to trap the heat.
Food safety advice:
Make sure to store the sandwich in the refrigerator if not eating immediately.
Food history:
Pecorino della Costa Apuana is a type of sheep's milk cheese from Tuscany, Italy. It is typically aged for 3-6 months and has a nutty and slightly sweet flavor.
Flavor profiles:
This sandwich has a perfect balance of sweet and savory flavors, with the fig jam adding a touch of sweetness and the Pecorino della Costa Apuana cheese providing a nutty and salty flavor.
Serving suggestions:
Serve as a quick and easy lunch or as a light dinner.
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Region: Italian