Ingredients with Measurements:
- 4 slices of sourdough bread
- 4 oz. of Prosciutto di Parma
- 4 oz. of Brie cheese, sliced
- 2 tbsp. of butter
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. Butter one side of each slice of sourdough bread.
3. On the unbuttered side of two slices of bread, place a layer of Prosciutto di Parma and Brie cheese.
4. Top with the remaining slices of bread, buttered side facing out.
5. Place the sandwiches on the panini press or grill pan and cook for 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted.
6. Remove from heat and let cool for a minute before slicing in half.
7. Serve hot.
Time:
Preparation time: 5 minutes
Cooking time: 8 minutes
Temperature:
Medium-high heat
Serving size:
Serves 2
Nutritional information:
Calories per serving: 520
Fat: 32g
Carbohydrates: 33g
Protein: 25g
Sodium: 1200mg
Substitutions for ingredients:
- Sourdough bread can be substituted with any other bread of your choice.
- Prosciutto di Parma can be substituted with any other cured meat, such as ham or salami.
- Brie cheese can be substituted with any other soft cheese, such as Camembert or goat cheese.
Variations:
- Add sliced apples or pears for a sweet and savory twist.
- Substitute the butter with olive oil for a healthier option.
- Add arugula or spinach for some greens.
Tips and tricks:
- Make sure to butter the bread before placing it on the panini press or grill pan to prevent it from sticking.
- Don't overstuff the sandwich, as it may not cook evenly.
- Use a sharp knife to cut the sandwich in half to prevent the filling from spilling out.
Storage instructions:
The sandwich is best served fresh, but can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the sandwich in a panini press or grill pan for a few minutes until heated through.
Presentation ideas:
Serve the sandwich on a wooden board with a side of pickles and chips.
Garnishes:
Garnish with fresh herbs, such as thyme or basil.
Pairings:
Pair with a glass of red wine, such as Pinot Noir or Cabernet Sauvignon.
Suggested side dishes:
Serve with a side salad or soup.
Troubleshooting advice:
- If the cheese is not melting, try adding a lid to the panini press or grill pan to trap the heat.
- If the bread is burning, lower the heat and cook for a longer time.
Food safety advice:
Make sure to cook the sandwich to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Panini originated in Italy in the 16th century and were traditionally made with bread, cheese, and meat.
Flavor profiles:
The salty and savory Prosciutto di Parma pairs perfectly with the creamy and nutty Brie cheese, while the sourdough bread adds a tangy flavor.
Serving suggestions:
Serve as a quick and easy lunch or dinner option.
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Region: Italian