SAVORY PANINI SANDWICHES

SAVORY PANINI SANDWICHES cont’d

HERBED OMELETTE SANDWICH

Serves 2

3 bacon slices

1 tablespoon (15ml) extra virgin olive oil

1 cup (or 4oz; 100g) button mushrooms, sliced

13 cup shallots, thinly sliced Freshly ground black pepper 3 eggs, lightly beaten

1 tablespoon freshly chopped herbs

14 cup thinly sliced roasted red pepper

1 large focaccia, halved

4oz (125g) sliced Swiss cheese

1.Preheat Panini Press for 10 minutes.

2.Meanwhile, fry bacon in a non-stick fry pan until crisp. Remove from pan and set aside. Sauté mushrooms and shallots in fry pan until any liquid has evaporated. Remove from heat.

3.Beat eggs lightly adding pepper and herbs. Pour mixture over mushrooms in pan. Return to medium heat and cook until eggs are set but soft in the center, approximately 3-5 minutes.

4.Roughly chop omelet. Cut each focaccia in half to form a sandwich. Fill the focaccia with omelet, red pepper, cheese and bacon.

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

Serving Suggestion: Serve with a mixed green salad.

GRILLED CHICKEN LAHVASH WITH MANGO & PINENUT MAYONNAISE

Serves 2-3

14 cup (56g) mayonnaise

2 teaspoons (10ml) chilli sauce

1 teaspoon (5ml) grated lime zest

2 teaspoons (10ml) lime juice

4oz (or 12 cup; 125g) canned mango pieces – drained

4 teaspoons toasted pine nuts

1 grilled boneless chicken breast – sliced thinly

2 sheets lahvash, (soft flat bread)

1 avocado, sliced

1.Preheat Panini Press for 10 minutes.

2.Combine mayonnaise, chilli sauce, zest, juice,mango, pine nuts and chicken.

3.Spread chicken mixture over each lahvash. Top with avocado and roll tightly.

4.Cook lahvash rolls until golden, crisp and heated through, approximately 8 minutes.

Serving Suggestion: Serve sliced on the diagonal with a mixed green salad.

MEXICAN TORTILLAS

Serves 2-3

12 cup (125g) Mexican salsa

14 cup red kidney beans

1 tablespoon freshly snipped chives

14lb finely chopped chorizo sausage

8 fresh corn tortillas

12 cup (100g) tzatziki (yogurt dip with cucumber and garlic)

12 cup (100g) avocado dip

4oz (1 cup or 125g) mozzarella cheese, grated

12 cup (100g) sour cream

1.Preheat Panini Press for 10 minutes.

2.Combine salsa, beans, chives and sausage. Spoon mixture over 4 tortillas. Next place alternating layers of avocado dip and grated cheese on each tortilla. Finally use the last 4 tortillas to top the stacks. Be careful not overfill.

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

Serving Suggestion: Serve with sour cream and mixed green salad.

ITALIAN VEGETARIAN FOCACCIA SANDWICHES

Serves 2-3

3 small round cheese and olive focaccia

4 teaspoons (20ml) pesto

12 cup Italian (Roma) tomatoes, sliced 4oz (100g) bocconcini (fresh mozzarella)

cheese, drained and sliced

1 medium Spanish onion, thinly sliced

1 tablespoon (15ml) balsamic vinegar

4 teaspoons (20ml) extra virgin oil Salt and freshly ground pepper, to taste

1.Preheat Panini Press for 10 minutes.

2.Cut focaccia in half to form a sandwich. Spread with pesto. Fill with combined tomatoes, cheese, onions, vinegar, oil and seasonings.

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

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Breville SG620XL, SG820XL manual Savory Panini Sandwiches, Herbed Omelette Sandwich, Mexican Tortillas

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