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
444
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
  • 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
9g
10%
Saturated Fat
13g
54%
Cholesterol
83mg
28%
Carbohydrate, by difference
18g
14%
Protein
26g
57%
Vitamin A, RAE
183µg
26%
Vitamin B-12
2µg
83%
Vitamin C, total ascorbic acid
81mg
100%
Vitamin K (phylloquinone)
9µg
10%
Calcium, Ca
501mg
50%
Choline, total
104mg
24%
Fiber, total dietary
1g
4%
Folate, total
16µg
4%
Iron, Fe
2mg
11%
Magnesium, Mg
48mg
15%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
899mg
100%
Riboflavin
1mg
91%
Selenium, Se
34µg
62%
Sodium, Na
2083mg
100%
Vitamin D (D2 + D3)
1µg
7%
Water
157g
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.