Кубинската Панини
Този сандвич прави голяма полза от останалата Великденска шунка. Това е адаптирано от рецептата на Том Валенти, която използва в своя ресторант West Branch в Ню Йорк.
Източник: Марта Стюарт Ливинг, април 2009 г.
добив
Този сандвич прави голяма полза от останалата Великденска шунка. Това е адаптирано от рецептата на Том Валенти, която използва в своя ресторант West Branch в Ню Йорк.
Източник: Марта Стюарт Ливинг, април 2009 г.
добив
Bryson
27.04.2023 @ 01:29
This sandwich is a great way to use up leftover Easter ham. It is adapted from Tom Valentis recipe, which he uses in his West Branch restaurant in New York. Makes 6 servings. Ingredients: 6 ciabatta breads (6 inches each), 1/2 cup mayonnaise, 1/3 cup Dijon mustard, 18 thin slices provolone cheese, pork chili, 8 thinly sliced pepperoncini, 12 thin slices of Swiss forest ham (or use leftover ham), 2 cups bread crumbs and oil. Instructions: 1. Cut the top and bottom crust off each ciabatta bread, leaving the sides. Cut the bread in half horizontally. Spread a thin layer of mayonnaise and mustard on the bread. Layer half of 1 bread with a piece of cheese, a thin layer of pork, a layer of pepperoncini, a second piece of cheese, 2 pieces of ham, a layer of pickles, and a third piece of cheese. Top with the remaining half of the bread, slanted side up. Repeat. 2. Preheat the pan over medium-high heat. Place the panini in the pan. Place a heavy pan on top, press down, and cook until browned, about 4 minutes. Flip, press down, and cook until browned, about 4 minutes more. Cut the sandwiches in half and serve immediately.