Wolfgang Puck BCGL0035 Salmon Panini, Roast Beef Panini with Roquefort Caramelized Shallots

HSN_PaniniManual 3/20/07 10:12 PM Page 11

Salmon Panini

4 servings

INGREDIENTS

4 salmon fillets (3 to 4 ounces each), boned

1 teaspoon olive oil 1/2 teaspoon salt 1/2 teaspoon pepper

1/4 teaspoon fresh dill weed 1 loaf unsliced French bread

4 tablespoons Russian salad dressing

1 tablespoon capers

4 medium purple onion slices, razor thin

2 cups arugula, watercress or lettuce leaves

METHOD

1Set your adjustable temperature control between settings

8 and 10 and allow your Panini Maker to preheat until the green ready light illuminates.

2Rub your fingers over salmon filets and check for bones. Remove any you may find with tweezers.

3Rub salmon filets with olive oil and sprinkle with salt, pepper and dill.

4Place salmon filets in grill, lower lid, and cook for 5 minutes or until cooked through.

5While salmon is cooking, cut French bread in half horizontally. Spread bread with Russian dressing. Sprinkle capers on bottom slice of bread.

6When salmon is finished cooking, remove to cutting board, and while grill is still hot, carefully wipe grill surfaces with a damp towel.

7Slice salmon and place on top of capers. Top with onion slices and lettuce leaves. Place top slice of bread on sandwich and cook in the Panini Maker for 2 minutes to toast the bread.

8Slice into 4 pieces diagonally. Serve warm.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host

Roast Beef Panini with

Roquefort

and Caramelized Shallots

4 servings

INGREDIENTS

3 tablespoons unsalted butter

6 large shallots, thinly sliced 1/4 teaspoon fresh thyme Salt and pepper, to taste

2 medium baguettes, halved Horseradish sauce or mustard, if desired

1 pound medium rare roast beef, thinly sliced

1 cup Roquefort cheese, crumbled

METHOD

1Set your adjustable temperature control between settings

9 and 10 and allow your Panini Maker to preheat until the green ready light illuminates.

2In a small sauté pan, melt butter over medium-high heat. Add shallots; season with thyme and salt and pepper to taste. Cook shallots until golden brown.

3Spread bread with horseradish sauce or mustard, if desired. Top with roast beef. Top with shallots and cheese crumbles.

4Grill baguettes in Panini Maker for 4 minutes or until cheese melts.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host

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