Ingredients with Measurements:
- 4 slices of ciabatta bread
- 4 oz Robiola Cavour cheese
- 4 slices of prosciutto
- 1 tbsp olive oil
- 1 garlic clove, minced
- Salt and pepper to taste
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 bread in half and brush the inside with olive oil.
3. Spread the Robiola Cavour cheese on one half of the bread and top with a slice of prosciutto.
4. Sprinkle with minced garlic, salt, and pepper.
5. Close the sandwich with the other half of the bread.
6. Place the sandwich on the panini press or grill pan and cook for 3-4 minutes or until the bread is crispy and the cheese is melted.
7. Remove the sandwich from the press or grill pan and let it cool for a minute before slicing it in half.
8. Serve hot.
Time:
Preparation time: 5 minutes
Cooking time: 3-4 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 320
Total fat: 18g
Saturated fat: 8g
Cholesterol: 45mg
Sodium: 710mg
Total carbohydrate: 25g
Dietary fiber: 1g
Total sugars: 1g
Protein: 15g
Substitutions for ingredients:
- Ciabatta bread can be substituted with any other bread of your choice.
- Robiola Cavour cheese can be substituted with brie or camembert cheese.
- Prosciutto can be substituted with any other cured meat of your choice.
Variations:
- Add sliced tomatoes or arugula for extra flavor and nutrition.
- Use different types of cheese or cured meat to create your own unique panini.
Tips and tricks:
- Brushing the bread with olive oil will help it crisp up and prevent it from sticking to the panini press or grill pan.
- Use a good quality cheese and cured meat for the best flavor.
- Let the sandwich cool for a minute before slicing it to prevent the cheese from oozing out.
Storage instructions:
The sandwich is best served fresh, but it 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 or plate with a side salad or chips.
Garnishes:
Garnish the sandwich with fresh herbs like basil or parsley.
Pairings:
Pair the sandwich with a glass of red wine or a cold beer.
Suggested side dishes:
Serve the sandwich with a side salad, chips, or roasted vegetables.
Troubleshooting advice:
If the cheese is not melting, try covering the panini press or grill pan with a lid to trap the heat.
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 and became popular in the United States in the 1990s.
Flavor profiles:
The sandwich has a rich and creamy flavor from the Robiola Cavour cheese and a salty and savory flavor from the prosciutto.
Serving suggestions:
Serve the sandwich as a quick and easy lunch or dinner option.
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Region: Italian