Ingredients with Measurements:
- 4 slices of sourdough bread
- 4 oz. Pecorino di Pienza Stagionato cheese, grated
- 2 tbsp. unsalted butter, softened
- 1 tbsp. olive oil
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 butter on one side of each slice of bread.
3. Place two slices of bread, butter side down, on the griddle or skillet.
4. Sprinkle half of the grated Pecorino di Pienza Stagionato cheese on each slice of bread.
5. Place the remaining slices of bread, butter side up, on top of the cheese.
6. Drizzle olive oil over the top of each sandwich.
7. Cook the sandwiches for 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted.
8. Remove the sandwiches from the griddle or skillet and let them cool for a minute before slicing.
Time:
Preparation time: 5 minutes
Cooking time: 8 minutes
Temperature:
Medium heat
Serving size:
2 sandwiches
Nutritional information:
Calories per serving: 500
Fat: 33g
Carbohydrates: 32g
Protein: 20g
Substitutions for ingredients:
- Sourdough bread can be substituted with any bread of your choice.
- Pecorino di Pienza Stagionato cheese can be substituted with any hard cheese, such as Parmesan or aged cheddar.
Variations:
- Add sliced tomatoes or roasted red peppers to the sandwich.
- Use different types of bread, such as rye or whole wheat.
- Add a sprinkle of red pepper flakes for some heat.
Tips and tricks:
- Make sure the cheese is evenly distributed on the bread to ensure even melting.
- Use a spatula to press down on the sandwich while cooking to help the cheese melt faster.
- If the bread is browning too quickly, reduce the heat.
Storage instructions:
Store any leftover sandwiches in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the sandwiches in a toaster oven or oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
Serve the sandwiches on a wooden cutting board or rustic plate.
Garnishes:
Garnish the sandwiches with fresh herbs, such as basil or parsley.
Pairings:
Pair the sandwiches with a side salad or soup.
Suggested side dishes:
- Tomato soup
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the cheese is not melting evenly, try covering the sandwich with a lid or foil to trap the heat.
- If the bread is not browning evenly, try flipping the sandwich more frequently.
Food safety advice:
Make sure the cheese is fully melted and the sandwich is heated through before serving.
Food history:
Pecorino di Pienza Stagionato is a hard cheese made from sheep's milk in the town of Pienza, Italy. It has been produced for centuries and is known for its nutty and salty flavor.
Flavor profiles:
The Pecorino di Pienza Stagionato cheese adds a nutty and salty flavor to the sandwich, while the sourdough bread adds a tangy flavor.
Serving suggestions:
Serve the sandwiches as a quick and easy lunch or dinner option.
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Region: Italian