Ingredients with Measurements:
- 4 slices of sourdough bread
- 4 oz. sliced soppressata
- 4 oz. sliced provolone cheese
- 2 tbsp. mayonnaise
- 1 tbsp. Dijon mustard
- 1 tbsp. olive oil
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. In a small bowl, mix together the mayonnaise and Dijon mustard.
3. Spread the mayonnaise mixture on one side of each slice of bread.
4. Layer the soppressata and provolone cheese on two slices of bread.
5. Top with the remaining slices of bread, mayonnaise side facing out.
6. Brush the outside of each sandwich with olive oil.
7. Place the sandwiches on the panini press or grill pan and cook for 3-4 minutes or until the bread is golden brown and the cheese is melted.
8. Remove from the heat and let cool for a minute.
9. Cut the sandwiches in half and serve.
Time:
Preparation time: 10 minutes
Cooking time: 6-8 minutes
Temperature:
Panini press or grill pan set to medium-high heat
Serving size:
2 sandwiches
Nutritional information:
Calories: 670
Fat: 47g
Carbohydrates: 33g
Protein: 29g
Sodium: 1560mg
Substitutions for ingredients:
- Sourdough bread can be substituted with any other bread of your choice.
- Soppressata can be substituted with salami or ham.
- Provolone cheese can be substituted with any other cheese of your choice.
- Mayonnaise can be substituted with aioli or pesto.
- Dijon mustard can be substituted with yellow mustard or honey mustard.
Variations:
- Add sliced tomatoes or roasted red peppers for extra flavor.
- Substitute the soppressata with turkey or chicken for a lighter option.
- Use different types of cheese such as cheddar or Swiss for a different flavor.
Tips and tricks:
- Make sure to spread the mayonnaise mixture evenly on the bread to prevent the sandwich from becoming soggy.
- Use a panini press or grill pan to achieve the perfect crispy texture.
- Let the sandwich cool for a minute before cutting to prevent the cheese from oozing 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 panini press or grill pan for 2-3 minutes or until heated through.
Presentation ideas:
Serve the sandwich on a wooden cutting board with a side of pickles or chips.
Garnishes:
Garnish the sandwich with fresh herbs such as basil or parsley.
Pairings:
Pair the sandwich with a side salad or soup for a complete meal.
Suggested side dishes:
- Caesar salad
- Tomato soup
- Sweet potato fries
Troubleshooting advice:
- If the sandwich is not crispy enough, brush more olive oil on the bread before cooking.
- If the cheese is not melted enough, cook the sandwich for a few more minutes.
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 have become a popular sandwich option around the world.
Flavor profiles:
The sandwich has a savory and slightly spicy flavor from the soppressata and Dijon mustard, balanced by the creaminess of the provolone cheese.
Serving suggestions:
Serve the sandwich with a side of pickles or chips and a cold drink.
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Region: Italian