Ricotta Cheese Panino with Mortadella and Spicy Peppers

Ricotta Cheese Panino with Mortadella and Spicy Peppers
Staff Writer
Ricotta Cheese Panino with Mortadella and Spicy Peppers
Fornelletto Cucine & Wine Bar

With mortadella, ricotta, and spicy peppers, this panino is a no-fail situation.

1
Servings
416
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3 Ounces fresh ricotta cheese
  • 3 Ounces shaved mortadella
  • 1 Teaspoon dijon mustard
  • 2 Ounces sliced hot cherry peppers
  • 2 Teaspoons mayonnaise
  • 2 slices of sourdough bread

Directions

Mix the ricotta cheese with the mustard and spread it on the bread. Layer the shaved Mortadella and the peppers on the cheese and close to make the sandwich. Brush the outside of the bread with the mayonnaise and then grill on the griddle until browned on the outside. Slice on the diagonal and serve.
 

Nutritional Facts

Total Fat
30g
43%
Sugar
2g
2%
Saturated Fat
13g
54%
Cholesterol
78mg
26%
Carbohydrate, by difference
11g
8%
Protein
25g
54%
Vitamin A, RAE
114µg
16%
Vitamin B-12
2µg
83%
Vitamin C, total ascorbic acid
38mg
51%
Vitamin K (phylloquinone)
14µg
16%
Calcium, Ca
258mg
26%
Choline, total
84mg
20%
Fiber, total dietary
1g
4%
Folate, total
25µg
6%
Iron, Fe
2mg
11%
Magnesium, Mg
32mg
10%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
259mg
37%
Selenium, Se
35µg
64%
Sodium, Na
1863mg
100%
Vitamin D (D2 + D3)
1µg
7%
Water
168g
6%
Zinc, Zn
3mg
38%

Ricotta Cheese Shopping Tip

If a piece of cheese smells strongly of ammonia, don't buy it. This is typically a sign of spoilage.

Ricotta Cheese Cooking Tip

Allow cheese to come to room temperature before serving. This will accentuate the flavors and aromas.

Ricotta Cheese Wine Pairing

Rich white wines and full-bodied reds go well with most cheeses and cheese-based dishes. Some specific recommendations: chardonnay or pinot blanc with goat cheese; dry chenin blanc with earthy cheeses; rosé or sercial madeira with melted-cheese appetizers; port with blue cheese (especially stilton); amontillado sherry or syrah/shiraz with strong cheeses; olooros or palo cortado sherry with creamy cheeses; merlot or carménère with mild cheeses; cabernet sauvignon, malbec, mourvèdre, Rhône blends, or petite sirah with cheddar- or gouda-type cheeses; nero d'avola with full-flavored Spanish or Italian cheeses; sangiovese with dishes using parmigiano-reggiano and similar cheeses.