Hamilton Beach 25450 Prosciutto and Mozzarella, Chicken and Feta, Fontina, Makes 4 sandwiches

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Prosciutto and Mozzarella

8 1⁄2″ thick slices Italian bread

1⁄4 lb. prosciutto, divided into four servings

4 moist sun-dried tomatoes, chopped, divided into four servings

4 slices mozzarella 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 prosciutto, 1 slice mozzarella cheese, and sun-dried tomato 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.

Chicken and Feta

8 1⁄2″ thick slices French bread

1⁄2 lb. cooked chicken strips, divided into four servings

2 cups Romaine lettuce, chopped

8 tablespoons feta 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 chicken,

1⁄2 cup Romaine lettuce, and 2 tablespoons feta 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.

Fontina

8 1⁄2″ thick slices French bread	1⁄2 cup roasted red peppers, sliced
4 slices fontina, cut to fit bread	Olive oil
1⁄2 cup mushrooms, sliced

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 1 slice fontina, 2 tablespoons mushrooms, and 2 tablespoons roasted red peppers 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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