Ingredients with Measurements:
- 4 slices of sourdough bread
- 4 ounces of thinly sliced prosciutto
- 4 ounces of sliced fresh mozzarella cheese
- 2 tablespoons of olive oil
- 1 tablespoon of balsamic vinegar
- 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 to medium-high heat.
2. Brush one side of each slice of bread with olive oil.
3. On the non-oiled side of two slices of bread, layer the prosciutto and mozzarella cheese.
4. Drizzle balsamic vinegar over the cheese and season with salt and pepper.
5. Top each sandwich with the remaining slices of bread, oiled side facing out.
6. Place the sandwiches on the panini press or grill pan and cook for 3-4 minutes, or until the bread is golden brown and the cheese is melted.
7. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 6-8 minutes
Temperature:
Panini press or grill pan should be preheated to medium-high heat.
Serving size:
This recipe makes 2 servings.
Nutritional information:
Calories per serving: 485
Total fat: 28g
Saturated fat: 11g
Cholesterol: 61mg
Sodium: 1445mg
Total carbohydrates: 33g
Dietary fiber: 2g
Sugar: 3g
Protein: 24g
Substitutions for ingredients:
- Sourdough bread can be substituted with any other bread of your choice.
- Prosciutto can be substituted with ham or turkey.
- Fresh mozzarella cheese can be substituted with any other type of cheese.
Variations:
- Add sliced tomatoes or roasted red peppers for extra flavor.
- Substitute the balsamic vinegar with pesto or mustard for a different flavor profile.
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 be difficult to cook evenly.
- If using a grill pan, place a heavy object on top of the sandwich to press it down and create those signature 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 for 2-3 minutes, or until heated through.
Presentation ideas:
Cut the sandwich in half diagonally and serve on a plate with a side salad or chips.
Garnishes:
Garnish with fresh basil leaves or a sprinkle of dried oregano.
Pairings:
Pair with a glass of red wine or a cold beer.
Suggested side dishes:
Serve with a side salad, chips, or a bowl of soup.
Troubleshooting advice:
- If the cheese isn't melting, try covering the panini press or grill pan with a lid to trap the heat.
- If the bread is burning, lower the heat and cook for a longer period of time.
Food safety advice:
Make sure to cook the sandwich to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
The panini originated in Italy and has become a popular sandwich all around the world.
Flavor profiles:
This sandwich has a salty and savory flavor profile, with a hint of sweetness from the balsamic vinegar.
Serving suggestions:
Serve this sandwich as a quick and easy lunch or dinner option.
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Region: Italian