2 Serves
19 Mins
Slice the ciabatta bread in half horizontally and layer the thin slices of speck and crumbled Gorgonzola cheese inside.
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FrenchVitamin K
12 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
32 µg / 400 µgCalcium
30 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
6 mg / 420 mgPhosphorus
37 mg / 1,250 mgPotassium
34 mg / 4,700 mgSodium
807 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
3 g / 20 gCholesterol
3 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
Lightly brush the exterior of the bread with olive oil to ensure a golden, crispy finish.
Place the assembled sandwich into a preheated panini press or a hot frying pan, pressing down firmly to toast the bread and melt the cheese until golden brown.
Remove from the heat, season lightly with salt and pepper if desired, and serve immediately while hot.
30
g20
g36
g
French
French