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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a small bowl, add 2 tablespoons of the olive oil and the pressed garlic. Stir to blend. | 2. Put 4 slices of the bread on a flat surface. Dry any moisture off the mozzarella cheese and put 4 slices on 4 pieces of bread. Sprinkle with aleppo pepper and drizzle with the garlic and oil mixture. Sprinkle with sea salt and pepper, to taste. "Flake" the thyme off the stems and onto the cheese. Do the same with the rosemary, but more sparingly. | 3. Cover the cheese with the remaining 4 slices of bread and cut each sandwich in half and in half again, to make 4 individual pieces. Arrange them in a single layer on a small baking sheet or large plate and cover them with baking sheet or plate to weigh them down. Refrigerate the sandwiches overnight. This will make them flatter and better integrate the flavors. | 4. The next day, heat the remaining 3 tablespoons of the olive oil in a large skillet over low heat. When the olive oil begins to smoke lightly, add the sandwiches and cook them on 1 side until brown. Turn and cook until brown on the other side. Cook in batches, if necessary. Transfer to a serving platter and season with salt. Top with the pickled scallions and serve immediately. | 5. To make the Pickled Scalions: | 6. Put the scallions on a cutting board and, using a sharp knife, slice them into thin rounds ( white and green parts). | 7. Add the scallions to a small bowl with the red wine vinegar and the olive oil. Toss to combine and set aside for 1 to 2 hours to allow the vinegar to marry the flavors. The scallions can be covered and refrigerated overnight, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	5	tablespoons		-	-	-	-
aleppo pepper	1/2	teaspoon		-	-	-	-
garlic clove	2		peeled pressed	-	-	-	-
sourdough rye bread	8	slices		-	-	-	-
mozzarella cheese	16	ounces	cut	1469.6377	123.4677	61.5071	81.0569
sea salt			coarse	-	-	-	-
black pepper			ground	-	-	-	-
thyme	4	sprigs		-	-	-	-
rosemary	1	sprig		-	-	-	-
scallion	8		trimmed	256.0	58.72	14.64	1.52
red wine vinegar	3	tablespoons		8.493	0.1207	0.0179	0.0
extra virgin olive oil		tablespoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.