Villaware 2160 manual Chicken and Salsa Verde Panini, Panini À la Prosciutto and Scamorza

Chicken and Salsa Verde Panini

7 green olives, coarsely chopped

1small garlic clove, peeled and coarsely chopped

2 tblsp capers, drained grated zest of 1 lemon

3 tblsp olive oil

4 tblsp lemon juice pinch of salt

freshly ground black pepper, to taste

2 skinless, boneless roasted chicken breast halves, thinly sliced

4 round or oblong sandwich rolls, split in halves

On a chopping board, combine the green olives, garlic, capers and lemon zest. Chop finely. Transfer to a bowl. In a small jar combine the olive oil and lemon juice, shake until combined and pour over the olive mixture. Stir in the salt and pepper. If not using right away, cover and refrigerate. Spread bottom halves of rolls with the salsa verde, leaving some of the juices in the bowl. Top with the slices of chicken breast. Brush the remaining juices over the inside of the top halves of the rolls, place on top of bottom halves and press down lightly. Cut into halves and serve.

Panini À la Prosciutto and Scamorza

1bunch arugula, washed, stemmed, dried and cut julienne style

1tomato, cut into wedges

1⁄4 teaspoon salt

1⁄8 teaspoon freshly ground black pepper

2tablespoons extra-virgin olive oil

2slices Italian bread (about 1" thick)

2slices Prosciutto

2slices Scamorza cheese

1⁄4 teaspoon dried oregano

Toss the arugula with the tomato, salt, pepper, and 1 tablespoon of the olive oil. Heap onto a slice of bread, then top with prosciutto and scamorza. Close with the second slice of bread, drizzle the top with the remaining olive oil and oregano.

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