Ingredients with Measurements:
- 4 ciabatta rolls
- 8 slices of Prosciutto di Norcia
- 4 slices of fresh mozzarella cheese
- 1/4 cup of sun-dried tomatoes, chopped
- 2 tablespoons of pesto sauce
- 1 tablespoon of olive oil
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. Cut the ciabatta rolls in half and brush the inside with olive oil.
3. Spread the pesto sauce on the bottom half of each roll.
4. Layer the Prosciutto di Norcia, mozzarella cheese, and sun-dried tomatoes on top of the pesto sauce.
5. Place the top half of the ciabatta roll on top of the fillings.
6. Place the panini in the press or grill pan and cook for 3-5 minutes, or until the bread is toasted and the cheese is melted.
7. Remove the panini from the press or grill pan and let it cool for a minute.
8. Cut the panini in half and serve.
Time:
Preparation time: 10 minutes
Cooking time: 5 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 22g
Carbohydrates: 38g
Protein: 25g
Sodium: 1200mg
Substitutions for ingredients:
- Ciabatta rolls can be substituted with any type of bread.
- Prosciutto di Norcia can be substituted with any type of prosciutto or ham.
- Fresh mozzarella cheese can be substituted with any type of cheese.
- Sun-dried tomatoes can be substituted with roasted red peppers or sliced tomatoes.
- Pesto sauce can be substituted with any type of spread or sauce.
Variations:
- Add arugula or spinach for extra greens.
- Use different types of cheese, such as provolone or gouda.
- Add sliced avocado for extra creaminess.
- Use different types of bread, such as sourdough or focaccia.
Tips and tricks:
- Make sure to brush the inside of the bread with olive oil to prevent it from sticking to the panini press or grill pan.
- Don't overstuff the panini, as it may be difficult to close and cook evenly.
- If using a grill pan, place a heavy object on top of the panini to press it down and create grill marks.
Storage instructions:
The panini can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the panini in a panini press or grill pan for 2-3 minutes, or until heated through.
Presentation ideas:
Serve the panini on a wooden board or plate with a side of chips or salad.
Garnishes:
Garnish the panini with fresh basil leaves or a sprinkle of Parmesan cheese.
Pairings:
Pair the panini with a glass of red wine or a cold beer.
Suggested side dishes:
Serve the panini with a side of chips, salad, or soup.
Troubleshooting advice:
- If the bread is not toasting evenly, adjust the heat of the panini press or grill pan.
- If the cheese is not melting, cover the panini with a lid or foil to trap the heat.
Food safety advice:
Make sure to cook the panini to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Prosciutto di Norcia is a type of cured ham that originates from the town of Norcia in Italy.
Flavor profiles:
The panini has a savory and salty flavor from the Prosciutto di Norcia, a creamy and mild flavor from the fresh mozzarella cheese, and a tangy and sweet flavor from the sun-dried tomatoes and pesto sauce.
Serving suggestions:
Serve the panini as a quick and easy lunch or dinner option.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian