Sandwiches > Grilled Cheeses > Regional Specialties

Pecorino della Garfagnana Grilled Cheese Sandwich Recipe

Ingredients with Measurements:
- 2 slices of sourdough bread
- 2 oz. Pecorino della Garfagnana cheese, grated
- 1 tbsp. unsalted butter
- 1 tsp. Dijon mustard
- Salt and pepper to taste

Special equipment needed:
- Non-stick skillet or griddle
- Spatula

Step-by-step instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. Spread Dijon mustard on one side of each slice of sourdough bread.
3. Sprinkle grated Pecorino della Garfagnana cheese evenly over one slice of bread.
4. Place the other slice of bread on top, mustard side down.
5. Spread unsalted butter on the outside of each slice of bread.
6. Place the sandwich in the skillet or griddle and cook until the bread is golden brown and the cheese is melted, about 3-4 minutes per side.
7. Use a spatula to carefully flip the sandwich over and cook the other side until golden brown.
8. Remove the sandwich from the skillet or griddle and let it cool for a minute before slicing in half.
9. Season with salt and pepper to taste.


Time:
Preparation time: 5 minutes
Cooking time: 8 minutes
Temperature:
Medium heat
Serving size:
1 sandwich

Nutritional information:
Calories: 540
Fat: 33g
Saturated Fat: 20g
Cholesterol: 93mg
Sodium: 1040mg
Carbohydrates: 37g
Fiber: 2g
Sugar: 3g
Protein: 23g

Substitutions for ingredients:
- Sourdough bread can be substituted with any bread of your choice.
- Pecorino della Garfagnana cheese can be substituted with any type of cheese that melts well, such as cheddar or Gouda.

Variations:
- Add sliced tomatoes or avocado to the sandwich for extra flavor and nutrition.
- Use different types of mustard, such as whole grain or honey mustard, for a different flavor profile.
- Add cooked bacon or ham for a heartier sandwich.

Tips and tricks:
- Use room temperature butter for easier spreading.
- Grate the cheese finely for even melting.
- Cover the skillet or griddle with a lid while cooking to help melt the cheese faster.

Storage instructions:
The sandwich is best served immediately, but 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 skillet over low heat until warmed through.

Presentation ideas:
Serve the sandwich on a plate with a side salad or soup.

Garnishes:
Garnish the sandwich with fresh herbs, such as parsley or basil, or a sprinkle of red pepper flakes for extra flavor.

Pairings:
Pair the sandwich with a glass of white wine or a cold beer.

Suggested side dishes:
Serve the sandwich with a side salad, soup, or chips.

Troubleshooting advice:
- If the bread is burning before the cheese is melted, reduce the heat and cover the skillet or griddle with a lid.
- If the cheese is not melting evenly, try grating it more finely or adding a splash of milk to the skillet or griddle.

Food safety advice:
Make sure to cook the sandwich until the cheese is melted and the bread is golden brown to ensure that it is heated through.

Food history:
Pecorino della Garfagnana is a type of Italian cheese made from sheep's milk. It is named after the Garfagnana region in Tuscany, where it has been produced for centuries.

Flavor profiles:
The Pecorino della Garfagnana cheese has a nutty and slightly sweet flavor, which pairs well with the tangy Dijon mustard and sourdough bread.

Serving suggestions:
Serve the sandwich as a quick and easy lunch or dinner option.

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Region: Italian

Taste: Creamy, Savory, Cheesy, Nutty, Tangy, Buttery