SOME VARIATIONS ON CREATING PANINI

*Breads

*Focaccia, Italian, peasants’, rye, sourdough, whole wheat, cinnamon raisin...

**Cheeses

Asiago, blue cheese, cheddar, smoked cheddar, fontina, goat’s cheese, gorgonzola,

havarti, mozzarella, provolone, Swiss...

***Dressings & Sauces

***Olive Tapenade, ***Roasted Shallot Smear, ***Vegetable Dressing, ***Basil Pesto,

***Chili Mayo, red wine vinaigrette, ranch, jalapeno lime grille sauce, teriyaki sauce, all types of barbeque sauces, peppercorn ranch, ginger-carrot to name a few.

**Meats

Bacon, Canadian bacon, roast beef, sliced chicken breast, grilled chicken breast,

ham, pepperoni, prosciutto, salami, canned tuna, roasted turkey, smoked turkey...

Oils

Olive oil, herbed olive oil, butter, margarine...

Vegetarian Additions

Artichoke hearts, asparagus, sliced avocado, fresh basil leaves, bean sprouts, coleslaw, grilled eggplant, gardinaire, roasted garlic, sliced mushrooms, grilled mushrooms, pitted olives, sliced sweet onion, green onions, grilled onions, fresh green and red peppers, roasted red peppers, hot peppers, sun-dried tomatoes, fresh tomatoes, grilled zucchini, asparagus...

*Some critics claim that the herby flavors in focaccia do not blend well with some salty meats.

**In general, it is best to blend strong meats with mild cheeses.

***Dressing recipes included in this Owner’s Manual.

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