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RECIPES - FLAVORFUL PANINIS & SANDWICHES RECIPES - FLAVORFUL PANINIS & SANDWICHES
GOAT’S CHEESE AND ROASTED
PEPPER
Serves 2
1 large round foccacia
3oz (90g) softened goat’s cheese
½ tablespoon roughly chopped Italian
parsley
½ tablespoon roughly chopped basil
1 clove garlic, thinly sliced
1 tablespoons drained capers
1 tablespoons lemon juice
½ tablespoon sweet Thai chilli sauce
2oz (60g) marinated roasted zucchini
2oz (60g) semi dried tomatoes
Pre-heat the panini press until the green 1.
“READY” light illuminates.
Cut focaccia in half to form a sandwich. 2.
Combine goat’s cheese, parsley, basil,
garlic, capers, lemon juice and chilli
sauce. Spread focaccia with goat’s
cheese mixture. Fill with zucchini
and tomatoes.
Cook focaccias until golden, crisp 3.
and heated through, approximately
8 minutes.
PRAWN AND WATERCRESS
SANDWICHES
Serves 2
4 slices wholegrain bread
2.5oz (70g) cream cheese, softened
2oz (60g) herb & garlic butter
2.5oz (75g) watercress
13.5oz (400g) medium cooked king
prawns, peeled and de-veined
Pre-heat the panini press until the green 1.
“READY” light illuminates.
Spread bread with combined cream 2.
cheese and garlic butter. Fill with
watercress and prawns to make
2 sandwiches.
Cook until golden, crisp and heated 3.
through, approximately 8 minutes.
ITALIAN FONTINA TOAST
Serves 2
4 slices white bread
3.5oz (100g) Italian fontina cheese, sliced
3.5oz (100g) marinated roasted red bell
pepper
3.5oz (100g) sliced marinated mushrooms
Freshly ground black pepper, to taste
Pre-heat the panini press until the green 1.
“READY” light illuminates.
Fill bread with layers of cheese, bell 2.
pepper and mushrooms. Season with
pepper. Make into 2 sandwiches.
Cook until golden, crisp and heated 3.
through, approximately 6-8 minutes.
NOTE:
Fontina cheese may be substituted
with Parmesan or Romano cheese.
CHAR-GRILLED CHICKEN AND
SALSA VERDE
Serves 2
1 char-grilled chicken breast fillet, sliced
1 clove garlic, thinly sliced
1⁄3 cup chopped parsley
1 tablespoon finely chopped sage
¼ cup stuffed pimento green olives,
chopped
1 tablespoons drained capers
1 tablespoon extra virgin olive oil
½ teaspoon freshly grated lime rind
½ tablespoon lemon juice
4 large slices Ciabatta bread
4 large slices Swiss cheese
Pre-heat the panini press until the green 1.
“READY” light illuminates.
Combine chicken, garlic, parsley, sage, 2.
olives, capers, oil, rind and juice. Fill
bread with chicken mixture and sliced
cheese to make 2 sandwiches.
Cook until golden, crisp and heated 3.
through, approximately 8-10 minutes.
CRISPY SWORDFISH
SANDWICHES
Serves 2
8oz (250g) fresh swordfish fillets thinly
sliced
1½ tablespoons extra virgin olive oil
2 tablespoons freshly chopped herbs
(basil, garlic chives, thyme, dill)
½ teaspoon paprika
Salt and freshly ground black pepper,
to taste
1 large focaccia
2 tablespoons mayonnaise
4 tomato slices
½ tablespoon drained capers
6 baby English spinach leaves
Pre-heat the panini press until the green 1.
“READY” light illuminates.
Brush fish fillets with half the olive oil. 2.
Coat fillets with combined herbs, paprika
and seasonings.
Heat remaining oil in a frypan. Fry fish 3.
until golden. Remove and drain.
Cut focaccia in half to form a sandwich 4.
and spread mayonnaise. Fill with fish,
tomato, capers and spinach.
Cook focaccias until golden, crisp, 5.
and heated through, approximately
5 minutes.
NOTE:
Large focaccia may need to be cut
in half to fit into the panini press.