SAVORY PANINI SANDWICHES cont’d

SAVORY PANINI SANDWICHES cont’d

GRILLED CHICKEN AND FRESH HERB SAUCE

Serves 2

1 grilled boneless chicken breast, sliced

1 clove garlic, thinly sliced

13 cup chopped parsley

1 tablespoon finely chopped sage

14 cup stuffed pimento green olives, roughly chopped

1 tablespoon drained capers

1 tablespoon (15ml) extra virgin olive oil

12 teaspoon (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

13 cup black olive paste 6oz (170g) can tuna, drained 6 marinated baby artichokes

14lb (125g) Brie cheese, thinly sliced

1.Preheat Panini Press for 10 minutes.

2.Cut rolls in half and spread with olive paste. Fill with tuna, artichokes and cheese.

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

CRISPY SWORDFISH

SANDWICHES

Serves 2

12lb (each about 14lb or 125g) fresh swordfish steaks

2 teaspoons (10ml) extra virgin olive oil

2 tablespoons freshly chopped herbs (basil, chives, thyme, dill)

12 teaspoon (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.

 

• Focaccia may need to

 

be cut in half to fit into

 

Panini Press.

 

• Fontina cheese may be

 

replaced with Parmesan

JUMBO SHRIMP AND WATERCRESS 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

14 cup marinated roasted red peppers

14 cup 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.

16

or Romano cheese.

17

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Breville SG820XL, SG620XL manual Tuna and Artichoke, Crispy Swordfish Sandwiches, Italian Fontina Toast

SG820XL, SG620XL specifications

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