GRILLED CHICKEN ANDFRESH HERB SAUCE
Serves 2
1 grilled boneless chicken breast, sliced
1 clove garlic, thinly sliced
1⁄3cup chopped parsley
1 tablespoon finely chopped sage
1⁄4cup stuffed pimento green olives,
roughlychopped
1 tablespoon drained capers
1 tablespoon (15ml) extra virgin olive oil
1⁄2teaspoon (2ml) freshly grated lime zest
2 teaspoons (10ml) lemon juice
4 large slices ciabatta bread (Italian long,
wide loaf of bread)
4 large slices Swiss cheese
1. Preheat Panini Press for 10 minutes.
2. Combine chicken, garlic, parsley, sage,
olives, capers, oil, zest and juice. Fill
bread with chicken mixture and sliced
cheese to make 2 sandwiches.
3. Cook until golden, crisp and heated
through, approximately 8-10 minutes.
Serving Suggestions: Serve on fresh mixed
salad greens.
TUNA AND ARTICHOKE
Serves 2
2 large crusty round rolls
1⁄3cup black olive paste
6oz (170g) can tuna, drained
6 marinated baby artichokes
1⁄4lb (125g) Brie cheese, thinly sliced
1. Preheat Panini Press for 10 minutes.
2. Cut rolls in half and spread with
olivepaste. Fill with tuna, artichokes
andcheese.
3. Cook until golden, crisp and heated
through, approximately 8 minutes.
SAVORY PANINI SANDWICHES cont’d
16
CRISPY SWORDFISHSANDWICHES
Serves 2
1⁄2lb (each about 1⁄4lb or 125g) fresh
swordfish steaks
2 teaspoons (10ml) extra virgin olive oil
2 tablespoons freshly chopped herbs
(basil, chives, thyme, dill)
1⁄2teaspoon (2ml) paprika
Salt and ground black pepper, to taste
1 large piece of focaccia
2 tablespoons (30ml) mayonnaise
4 tomato slices
2 teaspoons drained capers
6 baby spinach leaves
1. Preheat Panini Press for 10 minutes.
2. Brush fish steaks with half the olive oil.
Coat fillets with combined herbs, paprika
and seasonings.
3. Heat remaining oil in a fry pan. 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 focaccia until golden, crisp, and
heated through, approximately 5 minutes.
JUMBO SHRIMP ANDWATERCRESS SANDWICHES
Serves 2
4 slices whole grain bread
2oz (70g) cream cheese, softened
4 tablespoons herb & garlic butter
2 cups (75g) watercress
1lb medium cooked jumbo shrimp, peeled &
de-veined
1. Preheat Panini Press for 10 minutes.
2. Spread bread with combined cream
cheese and garlic butter. Fill with
watercress paprika and seasonings.
3. Heat remaining oil in a fry pan. Fry and
shrimp to make 2 sandwiches.
4. Cook until golden, crisp and heated
through, approximately 8 minutes.
ITALIAN FONTINA TOAST
Serves 2
8 slices white bread
4oz (100g) Italian fontina cheese, sliced
1⁄4cup marinated roasted red peppers
1⁄4cup sliced marinated mushrooms
1. Preheat Panini Press for 10 minutes.
2. Fill bread with layers of cheese, red
pepper and mushrooms. Season with
pepper. Make into 2 sandwiches.
3. Cook until golden, crisp and heated
through approximately 6-8 minutes.
SAVORY PANINI SANDWICHES cont’d
17
• Focaccia may need to
becut in half to fit into
PaniniPress.
• Fontina cheese may be
replaced with Parmesan
or Romano cheese.
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