Grilled Formaggio Sandwiches Recipes

Steps:

• Heat a barbecue or grill.
• Stretch the dough. Place the dough on the hot barbecue. Allow to cook for approximately 4 to 5 minutes on each side or until brown on both sides.
• In a bowl add the rucola and season with freshly-squeezed lemon juice, olive oil, and salt. Mix together.
• Lay the dough flat on a plate and layer with prosciutto, rucola, and Parmigiano cheese. Fold the foccacia and serve like a sandwich
• Add the water to a bowl. Then add the yeast a little at a time and break up the cube of yeast with your hands.
• Add the flour on a smooth work surface and create a well in the center of the flour. Slowly add the yeast-water mixture, olive oil, and salt until the flour has absorbed the liquid. Knead the dough until the mixture becomes an even dough consistency. If necessary, add a little more flour to absorb any excess liquid.
• Divide the dough into 4 equal portions to make individual-size pizzas. Place on a lightly-floured surface or pan and cover with a cloth. Let rest for about an hour at room temperature or until the dough has doubled in size.

Steps:

• Lay one-fourth of the mozzarella between 2 slices of bread and close. Repeat with the remaining bread slices.
• In a small shallow baking dish, whisk together the eggs and milk. Season with salt and pepper to taste.
• Meanwhile, in a large nonstick skillet, heat the olive oil over medium-high heat until hot. Dust 1 sandwich with flour, dip it in the egg mixture, then add it to the pan. Fry about 3 minutes on each side, until the outside is golden and crisp, but not burned, and the mozzarella is completely melted. Remove the sandwich from the pan, then repeat with the other 3 sandwiches. Cut each sandwich in half and serve.

Steps:

• Take two bread slices and place cheese and tomato slices on top.
• Cover with remaining 2 slices of bread.
• Prepare skillet by spraying with nonstick cooking spray and toast both sides of sandwiches until golden brown.

Steps:

• Mix the ricotta with the grated parmesan and mozzarella. Take 2 thick slices white bread and spread the cheese mixture over one of them. Top with the gorgonzola, broken into pieces, then close the sandwich with another slice of bread.
• Spread the outsides of the sandwich, top and bottom, with the mayonnaise. Fry the sandwich in the butter for 3-4 mins each side, pressing the sandwich down gently with your spatula as it cooks to make sure it melts evenly inside and stays together.

Steps:

• To make the dough in an electric mixer: Combine all of the dough ingredients except the cheese in the bowl of an electric mixer, and beat on medium speed for 10 minutes, until the dough becomes shiny and satiny. Add the cheese and beat until blended. Place the dough in a lightly greased bowl, cover the bowl, and set it aside to rise for 1 hour. Gently deflate the dough, turn it over, return it to the bowl, and allow it to rise for an additional hour, or until it's nearly doubled in size.
• To make the dough in a bread machine: Place all of the dough ingredients into the pan of your machine, program the machine for manual or dough, and press Start. Check the dough about 10 minutes before the end of the final kneading cycle, and adjust its consistency as necessary with additional flour or water; it should be shiny and elastic. Allow the machine to complete its cycle.
• To shape the dough: Oil or flour your hands. To make one large loaf, form the dough into a ball, and place it in a greased pandoro (star) or panettone pan, large souffle dish, or other round, deep pan; the pan should be about 6" to 7" wide and 3" to 4" deep. To make two medium loaves, divide the dough in half, shape it into two logs, and place it in two greased 8 1/2" x 4 1/2" loaf pans. Cover the loaf or loaves lightly, and allow them to rise for 2 hours (or longer, depending on the warmth of your kitchen); the bread should have become noticeably puffy, though it may not have doubled in size.
• To bake the bread: Put your oven rack in a lower position, just below the middle, and preheat the oven to 425°F Whisk the reserved egg white with the water and brush the top of the loaf/loaves. Place the bread in the oven and bake for 15 minutes. Reduce the oven temperature to 350°F, tent the bread lightly with aluminum foil, and bake for an additional 25 minutes, until it's a deep, golden brown and an instant-read thermometer inserted into the center registers 190°F.
• Remove the bread from the oven, and let it cool in the pan for 5 minutes. Use a knife to loosen the edges, if necessary, and turn the loaf/loaves out onto a rack to cool completely before slicing. Yield: One large or two medium loaves.