Ingredients with Measurements:
- 1 baguette
- 2 cups fresh spinach leaves
- 1/2 cup grated Manchego cheese
- 2 tablespoons olive oil
- 1 garlic clove, minced
- Salt and pepper to taste
Special Equipment Needed:
- Grill pan or panini press
Step-by-Step Instructions:
1. Preheat the grill pan or panini press to medium-high heat.
2. Cut the baguette into 4 equal pieces and slice each piece in half lengthwise.
3. In a small bowl, mix together the olive oil, minced garlic, salt, and pepper.
4. Brush the inside of each baguette piece with the garlic oil mixture.
5. Layer the fresh spinach leaves on the bottom half of each baguette piece.
6. Sprinkle the grated Manchego cheese over the spinach leaves.
7. Place the top half of the baguette back on each sandwich.
8. Place the sandwiches on the grill pan or panini press and cook for 3-4 minutes on each side until the bread is toasted and the cheese is melted.
9. Remove from the heat and let cool for a few minutes.
10. Serve and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 8-10 minutes
Temperature:
Grill pan or panini press at medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 340
Fat: 17g
Carbohydrates: 34g
Protein: 14g
Fiber: 2g
Sugar: 1g
Sodium: 460mg
Substitutions for ingredients:
- Baby spinach can be used instead of regular spinach leaves.
- Any type of cheese can be substituted for Manchego cheese.
Variations:
- Add sliced tomatoes or roasted red peppers to the sandwich for extra flavor.
- Use a different type of bread, such as ciabatta or sourdough.
- Add a fried egg on top of the sandwich for a breakfast twist.
Tips and Tricks:
- Make sure to brush the garlic oil mixture on both sides of the bread for maximum flavor.
- If using a grill pan, press down on the sandwich with a spatula to help melt the cheese.
- Let the sandwich cool for a few minutes before cutting to prevent the cheese from oozing out.
Storage Instructions:
The sandwiches can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
To reheat, place the sandwich in a toaster oven or oven at 350°F for 5-7 minutes until heated through.
Presentation Ideas:
Serve the sandwiches on a wooden cutting board or platter with a side of pickles or olives.
Garnishes:
Garnish with fresh parsley or basil leaves for a pop of color.
Pairings:
Pair with a side of sweet potato fries or a simple green salad.
Suggested Side Dishes:
- Sweet potato fries
- Green salad
- Tomato soup
Troubleshooting Advice:
- If the cheese is not melting, try covering the sandwich with a lid or foil to trap the heat.
- If the bread is burning, lower the heat on the grill pan or panini press.
Food Safety Advice:
- Make sure to wash the spinach leaves thoroughly before using.
- Store the sandwiches in the refrigerator and consume within 2 days.
Food History:
Bocadillos are a type of Spanish sandwich typically made with bread, meat, and cheese. This recipe puts a vegetarian spin on the classic sandwich by using spinach and Manchego cheese.
Flavor Profiles:
The spinach and Manchego cheese provide a savory and slightly salty flavor, while the garlic oil adds a subtle hint of garlic.
Serving Suggestions:
Serve the sandwiches as a quick and easy lunch or dinner option.
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Region: Spanish