RECIPES - FLAVORFUL PANINIS & SANDWICHES
RECIPES - FLAVORFUL PANINIS & SANDWICHES
GOAT’S CHEESE AND ROASTED PEPPER
Serves 2
1 large round foccacia
3oz (90g) softened goat’s cheese
½tablespoon roughly chopped Italian parsley
½tablespoon roughly chopped basil 1 clove garlic, thinly sliced
1 tablespoons drained capers
1 tablespoons lemon juice
½tablespoon sweet Thai chilli sauce 2oz (60g) marinated roasted zucchini 2oz (60g) semi dried tomatoes
1.
2.Cut focaccia in half to form a sandwich. Combine goat’s cheese, parsley, basil, garlic, capers, lemon juice and chilli sauce. Spread focaccia with goat’s cheese mixture. Fill with zucchini
and tomatoes.
3.Cook focaccias until golden, crisp and heated through, approximately 8 minutes.
PRAWN AND WATERCRESS SANDWICHES
Serves 2
4 slices wholegrain bread
2.5oz (70g) cream cheese, softened 2oz (60g) herb & garlic butter 2.5oz (75g) watercress
13.5oz (400g) medium cooked king prawns, peeled and
1.
2.Spread bread with combined cream cheese and garlic butter. Fill with watercress and prawns to make
2 sandwiches.
3.Cook until golden, crisp and heated through, approximately 8 minutes.
ITALIAN FONTINA TOAST
Serves 2
4 slices white bread
3.5oz (100g) Italian fontina cheese, sliced
3.5oz (100g) marinated roasted red bell pepper
3.5oz (100g) sliced marinated mushrooms Freshly ground black pepper, to taste
CHAR-GRILLED CHICKEN AND SALSA VERDE
Serves 2
1
1 clove garlic, thinly sliced 1⁄3 cup chopped parsley
1 tablespoon finely chopped sage
¼cup stuffed pimento green olives, chopped
1 tablespoons drained capers
1 tablespoon extra virgin olive oil
½teaspoon freshly grated lime rind
½tablespoon lemon juice
4 large slices Ciabatta bread
4 large slices Swiss cheese
1.
2.Combine chicken, garlic, parsley, sage, olives, capers, oil, rind and juice. Fill bread with chicken mixture and sliced cheese to make 2 sandwiches.
3.Cook until golden, crisp and heated through, approximately
CRISPY SWORDFISH
SANDWICHES
Serves 2
8oz (250g) fresh swordfish fillets thinly sliced
1½ tablespoons extra virgin olive oil
2 tablespoons freshly chopped herbs (basil, garlic chives, thyme, dill)
½ teaspoon paprika
Salt and freshly ground black pepper, to taste
1 large focaccia
2 tablespoons mayonnaise
4 tomato slices
½ tablespoon drained capers |
6 baby English spinach leaves |
1. |
“READY” light illuminates. |
2. Brush fish fillets with half the olive oil. |
Coat fillets with combined herbs, paprika |
and seasonings. |
3. Heat remaining oil in a frypan. Fry fish |
until golden. Remove and drain. |
4. Cut focaccia in half to form a sandwich |
and spread mayonnaise. Fill with fish, |
tomato, capers and spinach. |
5. Cook focaccias until golden, crisp, |
and heated through, approximately |
1.
2.Fill bread with layers of cheese, bell pepper and mushrooms. Season with pepper. Make into 2 sandwiches.
3.Cook until golden, crisp and heated through, approximately
NOTE:
Fontina cheese may be substituted with Parmesan or Romano cheese.
5 minutes. |
NOTE:
Large focaccia may need to be cut in half to fit into the panini press.
18 |
|
|
|
| 19 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|