Ingredients with Measurements:
- 4 slices of ciabatta bread
- 4 slices of Prosciutto Veneto Berico-Euganeo
- 4 slices of fresh mozzarella cheese
- 2 tablespoons of olive oil
- 1 garlic clove, minced
- 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.
2. Brush one side of each slice of bread with olive oil.
3. On the other side of each slice, place a slice of Prosciutto Veneto Berico-Euganeo and a slice of fresh mozzarella cheese.
4. Sprinkle minced garlic, salt, and pepper over the cheese.
5. Close the sandwich with the other slice of bread, oiled side facing out.
6. Place the sandwich on the panini press or grill pan and cook until the bread is crispy and the cheese is melted, about 3-4 minutes.
7. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 3-4 minutes
Temperature:
Panini press or grill pan should be preheated to medium-high heat.
Serving size:
This recipe makes 2 paninis.
Nutritional information:
Calories per serving: 420
Fat: 24g
Carbohydrates: 29g
Protein: 22g
Sodium: 1020mg
Substitutions for ingredients:
- Ciabatta bread can be substituted with any other crusty bread.
- Prosciutto Veneto Berico-Euganeo can be substituted with any other type of prosciutto.
- Fresh mozzarella cheese can be substituted with any other type of cheese.
Variations:
- Add sliced tomatoes or roasted red peppers to the sandwich.
- Use different types of bread, such as sourdough or focaccia.
- Add a spread, such as pesto or mayonnaise.
Tips and tricks:
- Make sure to brush the bread with olive oil to prevent it from sticking to the panini press or grill pan.
- Don't overstuff the sandwich, as it may not cook evenly.
- If using a grill pan, use a heavy object to press down on the sandwich while cooking to create grill marks.
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:
To reheat, place the sandwich in a panini press or grill pan and cook until heated through and the bread is crispy, about 2-3 minutes.
Presentation ideas:
Serve the sandwich on a wooden cutting board or a plate with a side salad.
Garnishes:
Garnish with fresh basil leaves or a drizzle of balsamic glaze.
Pairings:
Pair with a glass of red wine or a cold beer.
Suggested side dishes:
Serve with a side salad or a bowl of soup.
Troubleshooting advice:
- If the bread is burning before the cheese is melted, reduce the heat of the panini press or grill pan.
- If the cheese is not melting, try covering the sandwich with a lid or a piece of foil to trap the heat.
Food safety advice:
Make sure to cook the sandwich to an internal temperature of 165°F to ensure food safety.
Food history:
Prosciutto Veneto Berico-Euganeo is a type of Italian cured ham that is produced in the Veneto region of Italy. It is made from the hind leg of specially bred pigs and is aged for at least 12 months.
Flavor profiles:
The salty and savory flavor of the Prosciutto Veneto Berico-Euganeo pairs perfectly with the creamy and mild flavor of the fresh mozzarella cheese.
Serving suggestions:
Serve this sandwich as a quick and easy lunch or dinner option.
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Region: Italian