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Fontina on toasted ciabatta with ham recipe

Fontina on toasted ciabatta with ham recipe


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  • Recipes
  • Ingredients
  • Vegetable

Cheese plays the centre role in this hearty and delicious ciabatta sandwich flavoured with a tangy garlic and parsley dressing.

Be the first to make this!

IngredientsServes: 4

  • 280g jar roasted red peppers
  • bag of salad leaves
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 crushed garlic clove
  • small bunch of flat-leaf parsley
  • 250g Fontina or Dolcelatte cheese
  • ciabatta
  • 200g cured ham

MethodPrep:10min ›Cook:2min ›Ready in:12min

  1. Drain a 280g jar roasted red peppers and cut into slices. Mix with a bag of salad leaves and add 2 tbsp olive oil, 2 tbsp lemon juice, 1 crushed garlic clove and a small bunch of flat-leaf parsley, about 20g, roughly chopped. Season to taste and toss gently. Slice 250g Fontina or Dolcelatte cheese and arrange or spread on thick slices of toasted ciabatta. Serve immediately with 200g cured ham and the salad in its dressing.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

For me, the thing that makes this sandwich special is dressing the greens. That single step really brightens the flavor and makes it unique. Unfortunately, I had no roasted red peppers on hand, but I think they would be an excellent addition. Very nice sandwich.-31 Oct 2015


Ultimate Grilled Cheese and Ham Panini with Parsnip Fries

If using bread loaf, carefully trim off and discard the top crust of the bread to make a flat surface, if necessary. Turn bread over trim off and discard bottom crust, if necessary. Cut remaining bread loaf in half horizontally to form two 1/2-inch-thick slices.

Preheat an electric sandwich press, a covered indoor grill, a grill pan or a 12-inch skillet over medium-low heat for 1 to 2 minutes.

If needed, snip any large pieces of chutney. Spread chutney on one side of each slice of bread. Place the Fontina cheese on half of the loaf or on 4 of the bread slices. Top with ham, pear, arugula, the Gouda cheese and the other half of bread loaf or remaining slices. Spread both sides of loaf or sandwiches evenly with butter or brush with oil. Cut loaf crosswise into four sandwiches.

Place sandwiches (two at a time, if necessary) in the sandwich press or indoor grill. Cover and cook for 6 to 8 minutes or until bread is toasted and cheese melts. (If using a grill pan or skillet, place sandwiches in pan. Weight sandwiches down with a heavy skillet or a pie plate containing a can of vegetables. Cook until bread is lightly toasted. Using hot pads, carefully remove top skillet. Turn sandwiches over, weight down, and cook until bread is toasted and cheese melts.) If you like, serve sandwiches with Parsnip Fries or potato chips. Makes 4 sandwiches.


Only at Oro Valley Location

Served from 8am to 11am

all eggs dishes come with choice of herbed potatoes, fresh fruit or sliced tomatoes and toast

BREAKFAST

choice of bacon, sausage patties, rosemary ham, turkey sausage

italian style omelette with salame, roasted peppers, onion, spinach, parmesan cheese, provolone cheese

choice of three of the following: cheese, ham, bacon, sausage, tomatoes, green chili, mushrooms, spinach, roasted peppers, artichoke hearts, fresh basil, onion. extra item 50c each

two poached eggs on toasted ciabatta, rosemary ham, hollandaise sauce

eggs scrambled with bacon, spinach, parmesan cheese

fresh mozzarella, tomatoes, pesto sauce

smoked salmon, tomatoes, capers, goat cheese, red onion

smoked salmon, toasted ciabatta, cream cheese, capers, sliced tomatoes, boiled egg, red onion

two over medium eggs on toasted ciabatta bread with sausage patties and pizzaiola sauce

two eggs over medium, provolone cheese, prosciutto di parma

made with boar's head bacon on your choice of bread: ciabatta, multigrain, sourdough, rye

on ciabatta roll with egg, rosemary ham, provolone

ON THE SWEETER SIDE

short stack $5.25. one pancake $3.25. add blueberries or chocolate chips for $1

served with raisins and brown sugar

made with three slices of ciabatta. add blueberries for $1

with fresh fruit and granola

SIDE ORDERS

  • one egg any style
  • cup of fresh fruit
  • breakfast potatoes
  • bowl of fresh fruit
  • bacon, sausage patties, rosemary

DRINKS

extra espresso shot - iced or hot

extra espresso shot - iced or hot

changes and substitutions are subject to a charge. consuming under cooked meat, eggs, or seafood may cause foodborne illness


  • In a small bowl, mix the oregano, oil, lime juice, garlic, 1/2 tsp. salt, and 1/4 tsp. pepper. Cover and refrigerate for at least 2 hours (the flavor improves as it sits, and it will keep for up to 1 week).
  • Halve the ciabatta loaf lengthwise. Rewhisk the sauce and pour over the cut sides of the bread, spreading evenly with a knife. Line the bottom half with the lettuce, then top with the prosciutto, capocollo, soppressata, and provolone. Scatter the peppers over the cheese and cover with the top of the ciabatta. Smush together, cut crosswise into 6 sandwiches, and wrap each in foil or waxed paper. Let sit for a few hours at room temperature to let the flavors meld.

Recipe Notes

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Related


We use Edmond Fallot brand Tarragon Dijon for these (and many other sandwiches), but if you can find it, blend some chopped fresh tarragon into your favorite Dijon mustard.

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Crab Meat Is Nutritious

Crab meat is relatively low in calories and very high in protein, vitamins and minerals. If I’m just making a crab melt for myself, I use wholegrain bread with chia seeds, or a nice sourdough rye bread to make it more nutritious, and I just use one slice of cheese. It’s still a treat, but it’s a relatively healthy one.

You can use this cheese topped crab mixture on just about anything. I can’t get Triscuits here in the UK but I’d love to put a teaspoon of the crab mixture on top of several of them, top with cheese, grill and serve as tiny crab melts canapés.

Whether you serve crab melts as a light lunch, canapés or as part of a buffet, you will love how easy and delicious this recipe is!


"We loved this! My family is big on restaurant fried rice, but we only get it when we eat out. I attempted to make it years ago with disastrous results. I went hunting for a good recipe and found this one! There was none left, and I won't be afraid to make it again.”


These baked stuffed chicken breasts are really simple to make. Stuffed with melted cheese, roasted red peppers, prosciutto and baby spinach. They are baked, not fried so they are low in calories. Serve this with a big garden salad and you have yourself a meal.

I couldn’t eat two pieces after I photographed this. One piece with a side salad was plenty for me, but my husband who has a bigger appetite found two pieces the perfect amount. For the side salad I just tossed romaine lettuce, cucumbers and tomatoes with a little olive oil, apple cider vinegar, salt and pepper – simple and delicious!


How to Build the Perfect Breakfast Sandwich

Everyone loves breakfast sandwiches. They’re quick to make, easy to eat, and perfect for rushed mornings when you’re eating on the run. But most of us have probably had one too many bacon, egg and cheese breakfast sandwiches, so why not switch it up a bit?

As a breakfast chef at Black Dolphin Inn, one of Florida's most high end boutique hotels, I constantly challenge myself to come up with creative and unexpected breakfast sandwich ideas. Even when I have a menu full of delicious items like shrimp and grits, banana bread pancakes, and the like, the breakfast sandwich always seems to be a crowd favorite.

So whether you'd like something greasy and over the top like the fried chicken, egg, bacon and hot sauce honey butter biscuit below, to the more health conscious breakfast sandwich with whole wheat bread, avocado, sriracha, and swiss cheese with soft boiled eggs, there are a million possibilities ahead of you.

So if you’re craving something new to start your day, then it’s time to switch it up with this handy breakfast sandwich guide! By following a few simple steps, you’ll be able to create the perfect creative sandwich every morning of the week - with endless delicious possibilities.

  • A great sandwich is composed of six very important attributes - by combining sweet, salty, fatty, acidic, creamy and crunchy characteristics, you’ll craft a sandwich that fits all the flavor profiles and taste textures that make each bite irresistible.
  • To create a sandwich that not only has all the flavors present, but also stays together, one must consider the art of the build. By combining ingredients that stack or stick to each other, you’re able to create a sandwich that stays together until the last bite.
    • Mayo works as a great base and glue to help everything stay together.
    • Melted cheese also helps slippery items stay put
    • The largest ingredient of the sandwich (think the burger part of the burger) should sit at the bottom so the other ingredients don't get smushed out.

    A Very Important Points to Keep in Mind

    • Tinfoil works wonders for keeping sandwiches hot and toasty long after you've made them.
    • For added crunch, try toasting bread or pan frying it with some butter
    • Use ingredients that “go” or grow together - i.e. foods that come from the same area , region, or season often taste better together like tomatoes and basil, or pineapple and cilantro, or sage and pumpkin.
    • Sauce it up! By adding a delicious sauce, you'll be able to take any regular old sandwich to the next level.
    • When you incorporate eggs, remember that there’s a ton of ways to get different textures - poached, fried, sunny side, scrambled, over easy, over medium, soft boiled, hard boiled, marbleized, sous vide etc…

    If you need some help on putting these points to use, try getting creative and pick a few items from a the categories below:

    Bagel, English Muffin, Toast, Naan, Pita, Focaccia, Ciabatta, Brioche, Sourdough, Sesame Seed Bun, Biscuit, Tortilla, Croissant, Flat Bread, Wrap,

    Bacon, Ham, Pork Roll, Sausage, Turkey, Fried Chicken, Pulled Pork, Brisket, , Pork Belly, Chorizo, Porchetta,

    Alternative Protiens

    Tuna, Smoked Salmon Duck Egg, Chicken Egg, Quail Egg, Tofu, Black Beans, Hummus, Nuts, Nut Butters

    Cheddar, Muenster, Swiss, Provolone, Brie, Mozzarella, Havarti, Fontina, Smoked Gouda, Asiago, American, Cream Cheese, Pimento Cheese, Feta

    Arugula, Spinach, Chickory, Kale, Chard, Watercress, Basil, Mint, Sage, Butter Lettuce, Shaved Brussels Sprouts

    Tomatoes, Caramelized Onions, Pickled Jalapeños, Salsa, apples, carrots, garlic, Eggplant, Roasted Red Peppers, Fried Onions, Pureed Pumpkin, Pickled Red Onions, Dill

    Pesto, Honey Butter, Chipotle Mayo, Jams, Garlic Aioli, Sriracha, Hot Sauce, Thousand Island, Peanut Butter, Apple Butter, Spicy Red Pepper Spread, Artichoke Tapenade, Olive Oil, Balsamic Vinegar, Butter,

    Overwhelmed by all of the awesome possibilities? Try your hand at one of these recommendations and put your own personal spin on it.

    Examples and Inspiration:

    • Toasted Brioche, Fried Egg, Muenster, Arugula + Chipotle Aioli
      • Mix the adobo sauce from a can of chipotles with mayonnaise - adding as much as your spice tolerance can handle. Fry an egg over medium high heat and toast your bun. When the egg is done, top it with a slice of muenster cheese and set aside. Smear both sides of the bun with chipotle aioli. Add the fried egg topped with cheese on top of the bottom half of the bun and top with arugula.
      • Beat 2 eggs with a dash of hot sauce and salt and pour into a greased nonstick pan. Turn the heat to medium and put your English Muffin in the toaster. Constantly stir the eggs so they stay creamy and light and top with a slice of gouda. Put the egg aside and add the ham to the pan, fry until the meat starts to get some color on it. Smear the toasted english muffin with apple butter and add the ham, egg and cheese.
      • Fry chicken tenders or use prepared or leftover. Cut buttermilk biscuit in half and place 1 slice of cheese on each half. Place under the broiler until the cheese has melted and the biscuit is hot. Fry 1 egg over medium and sprinkle with salt and pepper. Remove the cheese biscuit from the broiler and add fried chicken, a drizzle of honey, the egg and a few dashes of hot sauce. Place the top half of the biscuit on top.
      • Pickle red onions, fry up the chorizo with onion, tomato and cilantro, and heat up a small amount of black beans. Cook the egg sunny side and warm the tortilla so it's more pliable. Add the sunny side egg, queso fresco, black beans, pickled red onion, spiced chorizo and a few cilantro leaves and roll like a burrito.
      • Boil water, add egg for cook for 8 minutes, shock in cold water, peel and slice. Heat a warmed croissant and add a few slices of brie, a few thin slices of apple, a small handful of nuts, a drizzle with honey and the medium boiled egg.
      • ​Slice ciabatta in half and and drizzle with olive oil. Grill on a panini press until golden brown and crisp. Crack an egg into a greased nonstick pan and let it begin to cook. Run your spatula through the middle of it so the egg yolk bleeds into the white, let it cook, then flip it and cook until egg is cooked through. Smear the ciabatta bread with pesto, add mozzarella, cooked egg, tomato a sprinkle of salt and basil.
      • Heat a nonstick pan over high and add a drizzle of neutral oil. Add the egg and let it cook until the edges are crispy and lacey. Flip the egg to cook the rest of the white and top with a dollop of pimento cheese. Toast sourdough and smear one slice with butter. Add the sausage, then add the pimento cheese topped fried egg. Finish with a layer of lettuce.
      • Blend roasted red peppers with fresh garlic and olive oil and set aside. Slice focaccia in half and smear with the spicy red pepper spread from step one. Add a layer of the cooked tuna to the bottom half of the focaccia and add the soft boiled egg. Sprinkle it with feta and top with a handful of spinach and a drizzle of balsamic glaze.
      • Toast a bagel until it's golden brown and smear each side with cream cheese. Add a layer of smoked salmon, along with a sliced soft boiled egg, a few sprigs of grilled asparagus and a sprinkle of chopped dill.
      • Boil water and add egg. Time for 7 minutes and then remove from heat, shock in cold water, and peel immediately. Slice the egg in thin rounds. Add a piece of swiss cheese to one slice of toasted whole grain and add the soft boiled egg and a drizzle of sriracha. Smash half of an avocado to the other piece of toasted wholegrain bread and add a squeeze of fresh lime juice.
      • Add butter to a nonstick pan and add chopped sweet onion. Cook down until soft and remove from heat. Add more butter and some chopped boiled potatoes, garlic salt, and paprika and cook until the potatoes begin to brown. Add a handful of chopped corned beef and the reserved onions and cook for a little longer until everything begins to crisp up. Take a slice of texas toast and top it with a slice of swiss cheese and a spoonful of the corned beef hash. Smear the remaining slice of toast with dijon mustard and place another piece of swiss cheese on top. Close the sandwich and butter the exterior. Grill until the bread is crispy and the cheese has melted. Top with a sunny side egg if desired!

      Want even more help with awesome breakfast recipes? Click the links below to get the full recipe for each of these awesome day starters.


      16 great sandwich recipes

      Sandwiches. They come in many variations and are a great option when you need dinner fast — or even to take with you, if you’re having dinner somewhere else. Like a picnic. Your kid’s soccer game. Sunset on the beach. You could argue that they’re the perfect summer dish — whole meals neatly contained in nice, compact packages, using perfectly ripe tomatoes, plump zucchini, fresh herbs.

      Whether you’re passionate about grilled cheese, love a great Reuben, crave a creamy tuna salad or are partial to a massive muffuletta, here are 16 sandwich recipes to inspire your next meal.

      Muffuletta: Layer cured meats, provolone and an olive-vegetable relish on a large, round loaf to make a substantial and satisfying muffuletta. This recipe includes a homemade olive relish (or olive salad), but many stores and Italian delis offer pre-made salads, saving you even more time.

      Pan-bagnat: It’s a pressed sandwich stuffed with things like tuna, eggs, potato and red onion that actually gets better as it sits, giving the variety of flavors time to marry. Make it ahead of time, then wrap it up and chill until ready to serve.

      Shooter’s sandwich: This one fills a loaf of crusty bread with slices of well-seasoned grilled steak, chipotle chiles and shiitake mushrooms. After pressing, the meat melds with the bread. Chipotle mayonnaise adds heat. Make the sandwich first thing in the morning, then leave it in the fridge to press until you’re ready to go.

      La Grande Orange’s tuna salad sandwich: Best tuna salad sandwich out there? Perhaps. Fresh tuna salad is surfaced with uninformed cucumber and tomato slices and frail apple in this elementary sandwich, served between dual slices of toasted whole-grain bread. Best of all? 15 minutes and you’ve got dinner ready.

      Egg salad sandwich with dill: It doesn’t get much easier than this classic. Chopped hard-boiled eggs are tossed with onion, celery, mustard, vinegar, mayonnaise and a touch of salt for a quick egg salad. The salad is great by itself, but spoon it between two slices of bread with shredded lettuce and fresh dill and you’ve got a meal that’s perfect when you’re on the go or looking for a quick bite to eat.

      Italian tuna and shiso sandwich: In this recipe, chunks of Italian tuna are tossed with mayonnaise for richness, spicy capers, a tiny lemon extract and salt and peppers for a splendid salad that comes together in minutes. To finish a sandwich, ladle a salad between dual slices of toasted English muffin, a tiny red onion, tomato, lettuce and shiso leaves. It’s another sandwich with good season that takes usually minutes to prepare.

      Lucques’ grilled cheese with shallots: For its take on the classic, Lucques starts with a gentle, buttery Cantal, a mild semi-firm cheese with a fantastic creamy consistency when melted. Caramelized shallots punctuated with a little fresh thyme add another dimension. Put all that between two crisp slices of country-style bread and raise a glass.

      Roasted vegetable sandwich: A nice, big baguette will hold roasted zucchini, eggplant and sweet onion, sauced with a tapenade of sun-dried tomatoes, anchovies and basil.

      Grilled blue cheese and pear sandwich: Love blue cheese? For a slight twist on the comforting classic, put crumbled blue cheese between slices of raisin brioche, along with thinly sliced pear. Cook until the bread is golden brown and the cheese is soft and oozing, 3 to 4 minutes on each side. If you have enough self-restraint to keep from eating the sandwich over the stove (I totally understand if you don’t), plate your creation, drizzled with a little chestnut honey. Grilled cheese never looked so good.

      Green panini with roasted peppers and Gruyere cheese: This simple sandwich comes courtesy of chef and cookbook writer Deborah Madison and her husband, Patrick McFarlin, in their book, “What We Eat When We Eat Alone.” Ciabatta bread is piled with mustard greens, cheese and roasted red peppers, then cooked in a panini maker or skillet, making for a sandwich that is one of McFarlin’s favorites.

      Tuna and cucumber with citrus mayonnaise: For this take on tuna salad, chunks of tuna are tossed with cucumber, celery and onion along with a mayonnaise flavored with citrus zest, immature onion, parsley and salt. Serve a salad on its own, with uninformed grapefruit and pita, or mix a salad with a pita for a discerning sandwich and a ideal dish if you’re on a go.

      Grilled cheddar cheese with apple butter: For a slight twist on the classic, wedge some grated applewood-smoked cheddar between the bread, and brush the slices with a little apple butter before grilling. The sharp cheddar is magic paired with the lightly sweet apple butter, perfect for dinner, or any time of the day.

      Croque-madame: La Dijonaise’s take on this classic French comfort food sandwich is rich béchamel sauce and ham between two slices of pullman bread, topped with cheese that’s melted to gooey perfection. On top of that goes a fried egg (this is what distinguishes the “madame” from the “monsieur”). Yes, it’s unapologetic goodness on a plate.

      ‘Spanglish’ BLT with fried egg and melted cheese: Take everything you love about a BLT and add a gloriously messy fried egg. And melted cheese. It’s how Thomas Keller dresses up this classic.

      Fontina and sage grilled cheese: Wedge some grated Fontina cheese between slices of country white bread brushed with fresh, sage-infused olive oil before grilling. The smooth, slightly nutty cheese pairs well with fragrant herb, making for a sandwich that is perfect for dinner, or any time.

      Savory stuffed French toast with bacon and cheese: Who said French toast was just for breakfast? This savory take on the comfort food — stuffed with bacon, Gruyère cheese and dandelion greens and pan-fried to ooey-gooey perfection — works well served any time of the day. You can find the recipe below.

      SAVORY STUFFED FRENCH TOAST WITH BACON AND CHEESE

      Total time: 50 minutes | Serves 2 to 4

      Note: The sandwiches are great served alongside a light, tart salad or bowl of soup.

      4 slices bacon, cut crosswise into large (about 1 inch) pieces
      4 tablespoons butter, divided
      1 onion, halved lengthwise (with the grain) and sliced into very thin lengthwise strips
      1/3 cup dry white wine
      3 cups chopped dandelion greens, cut crosswise into large (2- to 3-inch) pieces
      2 teaspoons wine vinegar, preferably sherry or Banyul’s, more to taste
      Salt and freshly ground black pepper
      3 eggs
      1 cup milk
      3 tablespoons grated Parmesan cheese
      8 ( 1/2-inch thick) slices sourdough bread
      4 teaspoons whole-grain Dijon mustard, or as desired
      1/2 pound thinly sliced Gruyere cheese

      1. In a large skillet, fry the bacon over medium-high heat until crisp, about 10 minutes. Drain the bacon (discard or save the fat for another use) and set aside.

      2. In a large, heavy-bottom saucepan, melt 2 tablespoons butter over medium-high heat. Add the onions and cook, stirring frequently, until they soften and start to brown, 12 to 15 minutes. Add the white wine and continue to stir, scraping any flavoring from the bottom of the pan.

      3. When the wine is almost completely absorbed, stir in the greens and cook just until they start to wilt, 2 to 3 minutes. Remove from heat and stir in the vinegar, then taste, and season with one-fourth teaspoon salt and several grinds of black pepper. Stir in the bacon bits, then taste again and adjust the seasoning or vinegar if necessary.

      4. In a medium bowl, whisk together the eggs and milk, along with the Parmesan cheese. Whisk in a pinch of salt and several grinds of black pepper to season the eggwash. Place the eggwash in a large shallow baking dish or pie plate and set aside.

      5. Soak the bread slices in the eggwash until just soaked on each side, about 2 minutes per side. Gently spread one-half teaspoon mustard over the one side of each of 4 slices. Onto the other 4 slices, divide the sliced Gruyere, then top with the onion and greens mixture. Sprinkle over the bacon bits, then press the remaining slices of bread (mustard on the inside) onto layered cheese-onions-bacon to form a sandwich.

      6. Heat the remaining 2 tablespoons butter in a large skillet over medium-high heat until melted and hot.

      7. Reduce the heat to low and pan-fry the sandwiches, 2 at a time, until crisp and golden and the bread is cooked through, about 5 minutes per side. Cover the skillet while each piece is frying to allow the toast to fully cook and the filling to heat and melt. Adjust the heat as needed to keep each stuffed toast from burning.

      8. Serve each piece of stuffed toast immediately or hold the finished toast in a warm oven until all of the pieces are fried.

      Each of 4 servings: 711 calories 36 grams protein 46 grams carbohydrates 3 grams fiber 41 grams fat 22 grams saturated fat 270 mg cholesterol 7 grams sugar 1,275 mg sodium.



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