Ingredients with Measurements:
- 4 slices of sourdough bread
- 4 oz. Prosciutto di San Daniele
- 1 apple, thinly sliced
- 4 oz. fresh mozzarella cheese, sliced
- 2 tbsp. honey
- 2 tbsp. Dijon mustard
- 2 tbsp. 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. Spread the Dijon mustard on one side of each slice of bread.
3. Layer the Prosciutto di San Daniele, apple slices, and mozzarella cheese on top of the mustard.
4. Drizzle honey over the cheese.
5. Top each sandwich with another slice of bread, mustard side down.
6. Spread butter on the top and bottom of each sandwich.
7. 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.
8. Remove the sandwiches from the panini press or grill pan and let them cool for a minute.
9. Cut the sandwiches in half and serve.
Time:
Preparation time: 10 minutes
Cooking time: 8 minutes
Temperature:
Panini press or grill pan set to medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 430
Fat: 19g
Carbohydrates: 41g
Protein: 22g
Sodium: 1030mg
Sugar: 17g
Substitutions for ingredients:
- Sourdough bread can be substituted with any bread of your choice.
- Prosciutto di San Daniele can be substituted with any other type of prosciutto.
- Fresh mozzarella cheese can be substituted with any other type of cheese.
- Honey can be substituted with maple syrup or agave nectar.
- Dijon mustard can be substituted with any other type of mustard.
Variations:
- Add arugula or spinach for a pop of green.
- Use pear instead of apple for a different flavor.
- Add sliced red onion for a bit of crunch.
- Use brie cheese instead of mozzarella for a creamier texture.
Tips and tricks:
- Make sure to spread the butter evenly on the bread to ensure even browning.
- Don't overstuff the sandwich or the ingredients will spill out.
- If using a grill pan, use a heavy pan to press down on the sandwich while cooking.
Storage instructions:
The sandwiches can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the sandwiches in a panini press or grill pan for 2-3 minutes on each side or until heated through.
Presentation ideas:
Serve the sandwiches on a wooden board or plate with a side of chips or a salad.
Garnishes:
Garnish the sandwiches with a sprinkle of chopped fresh herbs, such as parsley or basil.
Pairings:
Pair the sandwiches with a glass of white wine or a crisp apple cider.
Suggested side dishes:
Serve the sandwiches with a side of potato chips, sweet potato fries, or a green salad.
Troubleshooting advice:
- If the cheese is not melting, try covering the panini press or grill pan with a lid to trap the heat.
- If the bread is burning, lower the heat on the panini press or grill pan.
Food safety advice:
Make sure to properly store and refrigerate any leftover sandwiches.
Food history:
Prosciutto di San Daniele is a type of cured ham that originated in the town of San Daniele in northeastern Italy. It is made from the hind leg of the pig and is aged for at least 13 months.
Flavor profiles:
The Prosciutto di San Daniele and Apple Panini is a combination of salty, sweet, and savory flavors. The prosciutto adds a salty and savory flavor, while the apple and honey add sweetness. The Dijon mustard adds a bit of tanginess to the sandwich.
Serving suggestions:
Serve the Prosciutto di San Daniele and Apple Panini as a quick and easy lunch or dinner option.
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Region: Italian