West Bend 6113 Vegetable and Mozzarella Panini, Roast Beef and Sun Dried Tomato Mayo Panini

Vegetable and Mozzarella Panini

1 Sweet Red Pepper; halved, seeded, and cut into strips 1 medium Zucchini, cut into strips

1 Eggplant, cut into strips

3 tbsp. Olive Oil

1 tsp. Salt

1 tsp. Ground Black Pepper

1 French Baguette

3 cups Mozzarella Cheese, sliced

¼cup fresh Basil Leaves 1 tbsp. Balsamic Vinegar

1.Brush vegetables lightly with some of the olive oil then season with salt and pepper and grill for 5 minutes on each side.

2.Remove vegetables from grill and cool for several minutes.

3.Slice bread into sandwich sized slices and brush insides lightly with olive oil then lightly grill the insides of the bread about 1 minute.

4.Assemble the still warm sandwich by alternating layers of vegetables, mozzarella cheese and basil.

Roast Beef and Sun Dried Tomato Mayo Panini

¼ cup Mayonnaise

2tbsp. Oil-packed Sun-dried Tomatoes, minced

1tbsp. prepared Horseradish

1tbsp. Ketchup

￿ cup Red Onion, slivered

￿ cup Pickled Sweet Cherry Peppers, sliced

4slices Sourdough Bread, ½ inch thick ½ cup Cheddar Cheese, shredded

6ounces Roast Beef, deli-sliced thinly pinch of Cayenne

pinch of Red Pepper Flakes

1.In a bowl, combine mayonnaise, tomatoes, garlic, horseradish, ketchup and cayenne. Mix well.

2.In a small bowl, toss onion, peppers and pepper flakes together.

3.Spread butter on one side of each bread slice. Spread the mayonnaise mixture on the other side.

4.Sprinkle cheese then top with roast beef. Top roast beef with the pepper mixture.

5.Place other bread slice on top of pepper mixture, buttered side up.

6.Toast on the preheated Grill & Panini Press.

7