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Red Peppers and Goat Cheese
8 1⁄2″ thick slices French bread
4 oz. goat cheese
3 scallions, finely chopped
1 cup roasted red peppers, divided into 4 servings
1 tablespoon parsley
1 tablespoon basil
1 teaspoon garlic, rinsed Olive oil
Prepare goat cheese spread by mixing goat cheese, scallions, parsley, basil, and garlic. Preheat panini press. Spread olive oil on one side of each slice of bread. Place 4 slices of bread, oil side down, on the panini press. Spread prepared goat cheese and roasted red peppers on each bread slice. Cover with remaining 4 slices of bread, olive oil side up. Close panini press. Cook 3 to 5 minutes or until desired brownness.
Makes 4 sandwiches.
Reuben
8 1⁄2″ thick slices sourdough bread
1⁄2 lb. prepared corned beef, divided into four servings
1⁄2 cup sauerkraut
4 slices Swiss cheese Olive oil
Preheat panini press. Spread olive oil on one side of each slice of bread. Place 4 slices of bread, oil side down, on the panini press. Place corned beef, 2 tablespoons sauerkraut, and 1 slice of Swiss cheese on each slice of bread. Cover with remaining 4 slices of bread, olive oil side up. Close panini press. Cook 3 to 5 minutes or until desired brownness.
Makes 4 sandwiches.
Reuben Twist
8 1⁄2″ thick slices sourdough bread
1⁄2 lb. deli turkey slices, divided into four servings
1⁄2 cup coleslaw
4 slices Swiss cheese Olive oil
Preheat panini press. Spread olive oil on one side of each slice of bread. Place 4 slices of bread, oil side down, on the panini press. Place turkey,
2 tablespoons coleslaw, and 1 slice of Swiss cheese on each slice of bread. Cover with remaining 4 slices of bread, olive oil side up. Close panini press. Cook 3 to 5 minutes or until desired brownness.
Makes 4 sandwiches.
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