Ingredients with Measurements:
- 4 slices of sourdough bread
- 4 oz. of Piave Vecchio cheese, shaved
- 1 large red bell pepper
- 2 tbsp. of olive oil
- Salt and pepper to taste
Special Equipment Needed:
- Baking sheet
- Oven
Step-by-Step Instructions:
1. Preheat the oven to 400°F.
2. Cut the red bell pepper into quarters and remove the seeds and stem.
3. Place the red bell pepper quarters on a baking sheet and drizzle with olive oil.
4. Season the red bell pepper with salt and pepper to taste.
5. Roast the red bell pepper in the oven for 20-25 minutes or until the skin is charred and the flesh is tender.
6. Remove the red bell pepper from the oven and let it cool for 5 minutes.
7. Peel the skin off the red bell pepper and discard it.
8. Slice the roasted red bell pepper into thin strips.
9. Toast the sourdough bread slices until golden brown.
10. Arrange the shaved Piave Vecchio cheese on two slices of the toasted sourdough bread.
11. Top the Piave Vecchio cheese with the roasted red bell pepper strips.
12. Cover the roasted red bell pepper with the remaining slices of toasted sourdough bread.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Oven temperature: 400°F
Serving size:
2 servings
Nutritional information:
Calories per serving: 450
Total fat: 24g
Saturated fat: 10g
Cholesterol: 45mg
Sodium: 700mg
Total carbohydrates: 39g
Dietary fiber: 3g
Total sugars: 4g
Protein: 19g
Substitutions for ingredients:
- Piave Vecchio cheese can be substituted with Parmigiano-Reggiano or Asiago cheese.
- Sourdough bread can be substituted with any crusty bread.
Variations:
- Add sliced avocado to the sandwich for a creamy texture.
- Use roasted yellow or orange bell peppers instead of red bell peppers for a colorful twist.
- Add a drizzle of balsamic glaze to the sandwich for a tangy flavor.
Tips and Tricks:
- Use a mandoline to shave the Piave Vecchio cheese into thin slices.
- Make sure to remove all the skin from the roasted red bell pepper to avoid a tough texture.
- Toast the sourdough bread until golden brown to add a crunchy texture to the sandwich.
Storage Instructions:
The sandwich 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 oven at 350°F for 5-7 minutes or until heated through.
Presentation Ideas:
Serve the sandwich on a wooden cutting board with a side of mixed greens.
Garnishes:
Garnish the sandwich with fresh basil leaves or microgreens.
Pairings:
Pair the sandwich with a glass of Chianti or Pinot Noir.
Suggested Side Dishes:
Serve the sandwich with a side of roasted sweet potato fries or a simple green salad.
Troubleshooting Advice:
- If the Piave Vecchio cheese is too hard to shave, let it sit at room temperature for 10-15 minutes before shaving.
- If the roasted red bell pepper is too tough, make sure to remove all the skin before slicing.
Food Safety Advice:
Make sure to wash your hands and all utensils before handling food. Store leftovers in the refrigerator and discard any leftovers that have been left out at room temperature for more than 2 hours.
Food History:
Piave Vecchio cheese is a hard, cow's milk cheese that originated in the Piave River valley in the Veneto region of Italy. It is aged for at least 12 months and has a nutty, sweet flavor.
Flavor Profiles:
The Piave Vecchio and Roasted Red Pepper Sandwich has a nutty, sweet flavor from the Piave Vecchio cheese and a smoky, slightly sweet flavor from the roasted red bell pepper.
Serving Suggestions:
Serve the sandwich as a light lunch or dinner option.
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Region: Italian