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RECIPES - DESSERT STYLE PANINIS & SANDWICHES RECIPES - DESSERT STYLE PANINIS & SANDWICHES
TOASTED CHOCOLATE PANINI
Serves 2
2.75oz (80g) cream cheese, softened
4 slices textured Country style bread
8.5oz (250g) bittersweet chocolate,
coarsely grated
Vanilla ice-cream, for serving
Pre-heat the panini press until the green 1.
“READY” light illuminates.
Spread cream cheese over bread slices 2.
and sprinkle with grated chocolate.
Sandwich together.
Cook until golden, crisp and heated 3.
through, approximately 6 minutes.
Serve with vanilla ice-cream.
CRISP BERRY AND MASCARPONE
SANDWICHES
Serves 2
3.5oz (100g) Mascarpone cheese
4 slices Country styled bread
½ punnet strawberries, hulled and sliced
½ punnet raspberries
1 tablespoons honey
Pre-heat the panini press until the green 1.
“READY” light illuminates.
Spread cheese over bread slices. Fill with 2.
berries and drizzle with honey to make
2 sandwiches.
Cook until golden, crisp and heated 3.
through, approximately 8 minutes.
CRISPY BRIOCHE WITH BERRIES
AND ICE-CREAM
Serves 2
½ punnet strawberries, hulled
½ punnet blueberries
½ punnet raspberries
¼ cup port
1 loaf brioche
Vanilla ice-cream, for serving
Icing sugar, for serving
Pre-heat the panini press until the green 1.
“READY” light illuminates.
Puree berries and port until smooth. Set 2.
aside. Cut 4 slices from brioche and
cook until toasted, approximately
5 minutes.
Arrange toasted brioche on 2 large, white 3.
plates. Top with ice-cream and drizzle
with berry sauce.
Dust with icing sugar and serve
immediately.
SWEET NECTARINE SANDWICH
Serves 2
1.5oz (40oz) unsalted butter, softened
4 slices soy and linseed grain bread
2 nectarines, peeled and sliced
1 teaspoon ground cinnamon
2 tablespoons caster sugar
Pre-heat the panini press until the green 1.
“READY” light illuminates.
Spread butter over bread slices. Fill 2.
with sliced nectarine and sprinkle with
combined cinnamon and sugar to make
2 sandwiches.
Cook until golden, crisp and heated 3.
through, approximately 8 minutes.
SWEET FIG FOCACCIA
Serves 2
2 small plain rounds of focaccia
2.75oz (80g) fresh ricotta cheese
3 fresh figs, thinly sliced
6 small fresh mint leaves
1 tablespoon caster sugar
Pre-heat the panini press until the green 1.
“READY” light illuminates.
Cut focaccias in half to form a sandwich. 2.
Spread with ricotta cheese. Fill with
figs, mint leaves and sprinkling of
caster sugar.
Cook until golden, crisp and heated 3.
through, approximately 8 minutes.