The Grilled Cheese Sandwich Moves Outdoors
PLYMOUTH, Wis., July 7 /PRNewswire/ -- Summertime means that cooking moves outdoors to the grill as long as the weather holds. Instead of serving the same expected burgers and hot dogs, savvy home chefs are grilling up panini, the super-popular Italian sandwiches that can be toasted on a grill in no time. Grilled cheese sandwiches have come a long way, and popular New York restaurant owners and authors of the new cookbook Simple Italian Sandwiches, Jennifer and Jason Denton, have partnered with Sargento Deli Style sliced natural cheese to create innovative sandwiches perfect for outside grilling. Sargento's variety of all-natural authentic cheeses will make any sandwich a hit. The Dentons created intriguing flavor combinations like provolone with prosciutto and rosemary, or sliced baby Swiss with summer squash, fresh mint and chile. The key to a great outdoor grilled sandwich, says Jason Denton, is an ordinary brick. "Wrap a brick in foil and use it to weigh down the sandwich and press all the flavors together," says Denton. For five outdoor grilled cheese sandwich recipes, visit http://Sargento.com . Recipe: Provolone Panini with Prosciutto and Rosemary Roasted Peppers (High res. images available upon request) Preparation Time: 20 minutes Cooking Time: 5 minutes Serves: 4 Ingredients: 2 red bell peppers, cut into strips or cubes 2 tsp. chopped fresh rosemary 2 tsp. extra virgin olive oil 4 ciabatta rolls* 12 slices Sargento Deli Style Provolone cheese 8 oz. thinly sliced prosciutto Directions: 1. Toss red peppers with rosemary and oil; season to taste with salt and freshly ground black pepper. Transfer mixture to a baking sheet. Bake in a preheated 400 degree F oven 15 minutes or until peppers are tender. 2. Preheat panini grill or heat gas grill to medium-low. 3. Slice off the domed tops of the ciabatta rolls; save for another use. The rolls should now be 1-inch thick. Split the rolls horizontally. Turn bottom halves up and top with 4 slices cheese, the prosciutto, the peppers and remaining 8 slices cheese. Close sandwiches with top halves of ciabatta rolls. Brush lightly with additional olive oil, if desired. 4. Cook sandwiches in panini grill (in batches if necessary) or on gas grill for 4 to 5 minutes, turning once until cheese is melted and bread is golden brown. *8 large slices rustic Italian bread may be substituted. Sargento Foods Inc., based in Plymouth, Wis., is the leading manufacturer, packager and marketer of natural shredded, sliced and snack cheeses, cheese appetizers, ingredients and sauces. Founded in 1953, Sargento has demonstrated its passion for providing the best cheese with the introduction of many industry firsts including ready-to-use shredded cheeses, peg bar merchandising, vacuum packaging and resealable packaging. Owned and operated by the Gentine family for more than 50 years, Sargento has net sales in excess of $500 million, and operates facilities in Plymouth, Elkhart Lake, Hilbert and Kiel, Wisconsin.
SOURCE Sargento Foods Inc.
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