Ingredients with Measurements:
- 4 slices of sourdough bread
- 4 slices of Provolone Piccante cheese
- 1/2 cup of roasted red peppers, sliced
- 2 tablespoons of olive oil
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. Place a slice of Provolone Piccante cheese on two slices of bread.
4. Top the cheese with sliced roasted red peppers.
5. Place the remaining slices of bread on top of the peppers, oiled side facing out.
6. Place the sandwiches on the panini press or grill pan and cook until the bread is golden brown and the cheese is melted, about 3-5 minutes.
7. Remove from the heat and let cool for a minute.
8. Cut the sandwiches in half and serve.
Time:
Preparation time: 10 minutes
Cooking time: 5 minutes
Temperature:
Panini press or grill pan: medium-high heat
Serving size:
Serves 2
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 35g
Protein: 20g
Sodium: 900mg
Substitutions for ingredients:
- Sourdough bread can be substituted with any bread of your choice.
- Provolone Piccante cheese can be substituted with any cheese of your choice.
- Roasted red peppers can be substituted with fresh red peppers.
Variations:
- Add sliced turkey or ham for a meatier sandwich.
- Add arugula or spinach for a fresh and healthy twist.
- Add a spread of pesto or mayonnaise for extra flavor.
Tips and tricks:
- Make sure to brush the bread with olive oil to prevent it from sticking to the panini press or grill pan.
- Use a spatula to press down on the sandwich while cooking to ensure even cooking and melting of the cheese.
- Let the sandwich cool for a minute before cutting to prevent the cheese from oozing out.
Storage instructions:
The sandwich is best served fresh and hot.
Reheating instructions:
If you have leftovers, you can reheat the sandwich in the oven or toaster oven at 350°F for 5-7 minutes.
Presentation ideas:
Serve the sandwich on a wooden board or plate with a side of chips or a salad.
Garnishes:
Garnish with fresh herbs such as basil or parsley.
Pairings:
Pair with a glass of red wine or a cold beer.
Suggested side dishes:
Serve with a side of chips, fries, or a salad.
Troubleshooting advice:
- If the cheese is not melting, try cooking the sandwich for a longer time.
- If the bread is burning, lower the heat on the panini press or grill pan.
Food safety advice:
Make sure to use clean hands and utensils when handling food. Store leftovers in the refrigerator and consume within 2-3 days.
Food history:
The panini originated in Italy and has become a popular sandwich all over the world.
Flavor profiles:
The Provolone Piccante cheese adds a sharp and tangy flavor to the sandwich, while the roasted red peppers add a sweet and smoky flavor.
Serving suggestions:
Serve the sandwich hot and fresh for the best flavor.
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Region: Italian