Ingredients with Measurements:
- 8 slices of sourdough bread
- 1/2 cup of unsalted butter, softened
- 2 cups of grated Queso de El Burgo cheese
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh basil
- Salt and pepper to taste
Special equipment needed:
- Non-stick skillet
- Spatula
Step-by-step instructions:
1. Preheat a non-stick skillet over medium heat.
2. Spread a generous amount of softened butter on one side of each slice of sourdough bread.
3. Place four slices of bread, buttered side down, in the skillet.
4. Sprinkle each slice of bread with 1/2 cup of grated Queso de El Burgo cheese.
5. Add a sprinkle of chopped fresh parsley and basil on top of the cheese.
6. Season with salt and pepper to taste.
7. Top each slice of bread with another slice of bread, buttered side up.
8. Cook until the bread is golden brown and the cheese is melted, about 3-4 minutes per side.
9. Remove from the skillet and let cool for a minute.
10. Cut the sandwiches in half and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 8 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 540
Fat per serving: 38g
Carbohydrates per serving: 31g
Protein per serving: 18g
Substitutions for ingredients:
- Sourdough bread can be substituted with any other bread of your choice.
- Queso de El Burgo cheese can be substituted with any other type of cheese.
- Fresh parsley and basil can be substituted with dried herbs.
Variations:
- Add sliced tomatoes or avocado to the sandwich.
- Use different types of cheese for a different flavor.
- Add cooked bacon or ham for a meatier sandwich.
Tips and tricks:
- Use a non-stick skillet to prevent the sandwich from sticking.
- Let the sandwich cool for a minute before cutting to prevent the cheese from oozing out.
- Use a spatula to flip the sandwich to prevent the filling from falling out.
Storage instructions:
The sandwich can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the sandwich in a toaster oven or in a non-stick skillet over medium heat until heated through.
Presentation ideas:
Serve the sandwich on a plate with a side salad or soup.
Garnishes:
Garnish with a sprinkle of chopped fresh herbs or a drizzle of balsamic glaze.
Pairings:
Pair with a glass of red wine or a cold beer.
Suggested side dishes:
Serve with a side salad, soup, or potato chips.
Troubleshooting advice:
- If the bread is burning before the cheese is melted, lower the heat.
- If the cheese is not melting, cover the skillet with a lid to trap the heat.
Food safety advice:
Make sure the cheese is fully melted and the sandwich is heated through before serving.
Food history:
Queso de El Burgo is a Spanish cheese made from sheep's milk. It is named after the town of El Burgo de Osma in the province of Soria.
Flavor profiles:
Queso de El Burgo cheese has a nutty and slightly tangy flavor.
Serving suggestions:
Serve the sandwich hot with a side salad or soup.
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Region: Spanish