MEXICAN TORTILLAS

Serves 2-3
1⁄2cup Mexican salsa
1⁄4 cup red kidney beans
1 tablespoon freshly snipped chives
4 oz (120g) finely chopped chorizo sausage
8 fresh corn tortillas
1⁄2cup tzatziki (yogurt dip with cucumber
and garlic)
1⁄2cup avocado dip
4 oz (120g) mozzarella cheese, grated
1⁄2cup 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 pesto
3 Italian (Roma) tomatoes, sliced
4 oz (120g) bocconcini (fresh mozzarella)
cheese, drained and sliced
1 medium Spanish onion, thinly sliced
1 tablespoon balsamic vinegar
4 teaspoons 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.
SAVORY PANINI SANDWICHES cont’d SAVORY PANINI SANDWICHES cont’d
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ROAST BEEF KEBABS

Serves 2-3
2 rounds pita bread
4 tablespoons cream cheese
3 teaspoons seeded mustard
2 teaspoons lemon juice
1⁄3cup grated canned beet, drained
4 oz (120g) thinly sliced rare roast beef
1⁄3cup marinated roasted eggplant
1. Preheat Panini Press for 10 minutes.
2. Split pitas open to form a pocket and
spread with combined cream cheese,
mustard and lemon juice. Top with beet,
roast beef and eggplant. Close pocket.
3. Cook pita bread until golden, crisp and
heated through, approximately 10 minutes.
Serving Suggestion: Serve sliced.

SMOKED SALMON

LAHVASH ROLL

Serves 2-3
1 large sheet of soft lahvash bread
3 oz (90g) cream cheese
1 tablespoon lime juice
2 teaspoons drained capers
2 teaspoons freshly chopped dill
Freshly ground black pepper, to taste
2 zucchini, cut into thin matchstick strips
8 oz (200g) smoked salmon
1. Preheat Panini Press for 10 minutes.
2. Spread each lahvash with combined
cream cheese, lime juice, capers, dill
and pepper. Top with zucchini and
salmon roll tightly.
3. Cook lahvash rolls until golden,
crisp and heated through, approximately
5-8 minutes.
Serving Suggestion: Serve sliced.
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