Breville BSG520XL Roast beef kebabs, Spicy Lamb in pita, Warm Caesar Sandwich, Gorgonzola Panini

RECIPES - FLAVORFUL PANINIS & SANDWICHES

RECIPES - FLAVORFUL PANINIS & SANDWICHES

Roast beef kebabs

Serves 2-3

2 round Pita bread

2.5oz (70g) cream cheese

3 teaspoons seeded mustard ½3 tablespoon lemon juice

¼cup grated canned beets, drained 3.5oz (100g) shaved rare roast beef 2.5oz (70g) marinated roasted eggplant

1.Pre-heat the panini press until the green “READY” light illuminates.

2.Combine cream cheese, mustard and lemon juice. Spread each Pita bread with cream cheese mixture. Top with beets, roast beef and eggplant. Roll tightly.

3.Cook Pita bread until golden, crisp and heated through, approximately 10 minutes.

Serve Sliced.

Spicy Lamb in pita

Serves 2-3

1 tablespoons oil

4oz (125g) ground lamb mince

2 tablespoons finely chopped onion ½ cup diced tomato

1 tablespoons freshly chopped mint

¼teaspoon ground cilantro Pinch ground ginger

½ teaspoon ground cumin

¼teaspoon turmeric

Salt and freshly ground black pepper, to taste

3 pita breads

3 slices Swiss cheese Tatziki dip, for serving

1.Pre-heat the panini press until the green “READY” light illuminates.

2.Heat oil in a non-stick frypan, sauté lamb mince, onions, tomato, mint, spices and seasonings until browned and cooked.

Drain.

3.Split pitas open to form pockets. Fill with lamb mixture and insert a cheese slice into each pocket.

4.Cook pitas until golden, crisp and heated through, approximately 10 minutes.

Serve with tatziki dip.

WARM CAESAR SANDWICH

Serves 2

3 bacon rashers, thinly sliced

2 round Turkish breads

1 char-grilled chicken breast fillet, thinly sliced

1 hard boiled egg, peeled and sliced ¼3 cup prepared garlic croutons 1oz (30g) baby spinach leaves

2oz (60g) freshly grated Parmesan cheese Caesar salad dressing, for serving

1.Pre-heat the the panini press until the green “READY” light illuminates.

2.Meanwhile heat a non-stick frypan and fry bacon until crispy. Cut Turkish bread in half to form a sandwich. Fill with bacon, chicken, eggs, croutons, spinach and cheese.

3.Cook Turkish bread until golden, crisp and cooked through, approximately 6 minutes.

Serve drizzled with Caesar salad dressing.

MEDITERRANEAN LAYERED Twists

Serves 2-3

2 twist or cob bread rolls

2 tablespoons pesto

3.5oz (100g) marinated roasted eggplant

4oz (125g) marinated roasted red bell pepper

2oz (60g) char-grilled sliced sweet potato

3.5oz (100g) marinated semi-dried tomatoes, drained

2oz (60g) mushrooms, sliced 3.5oz (100g) sliced Swiss cheese

1.Pre-heat the panini press until the green “READY” light illuminates.

2.Cut bread rolls in half and spread with pesto. Fill with eggplant, bell pepper, sweet potato, dried tomato, mushrooms and cheese.

3.Cook bread rolls until golden, crisp and heated through, approximately 8 minutes.

GORGONZOLA PANINI

Serves 2

1oz (30g) herb and garlic butter

4 slices crusty country-style bread 1.5oz (50g) English spinach leaves 2oz (60g) Gorgonzola cheese, crumbled 2oz (60g) marinated roasted bell pepper

1.Pre-heat the panini press until the green “READY” light illuminates.

2.Spread herb and garlic butter over bread slices and fill with spinach, cheese and bell pepper.

3.Cook until golden, crisp and heated through approximately 6 minutes.

Serve cut in half.

ANTIPASTO RYE BREAD

Serves 2-3

4 slices rye bread

½ tablespoon extra virgin olive oil

1 tablespoon sun-dried tomato paste 2oz (60g) hummus

4 stuffed vine leaves

7oz (200g) artichoke hearts, drained & sliced 4 slices Swiss cheese

1.Pre-heat the panini press until the green “READY” light illuminates.

2.Combine oil and tomato paste. Spread rye bread with tomato mixture then hummus. Fill with vine leaves, artichokes and cheese to make 2 sandwiches.

3.Cook until golden, crisp and heated through, approximately 8 minutes

Serve cut in half.

Prosciutto BAGUETTE

Serves 2

2 small-medium baguette rolls

2.75oz (80g) Italian prosciutto, thinly sliced 2.5oz (75g) bocconcini cheese, thinly sliced 4 basil leaves

Freshly ground black pepper

1 tablespoons extra virgin olive oil

1.Pre-heat the panini press until the green “READY” light illuminates.

2.Cut baguette in half. Fill with layers of prosciutto, cheese and basil. Season to taste and drizzle with oil.

3.Cook baguettes until golden, crisp and heated through, approximately 6-8 minutes.

Serve cut in half.

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