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RECIPES - FLAVORFUL PANINIS & SANDWICHES
RECIPES
HERBED OMELETTE PANINI
Serves 2
3 bacon rashers, thinly sliced
1 tablespoon extra virgin olive oil
3.5oz (100g) button mushrooms, sliced
¼ cup shallots, thinly sliced
Freshly ground black pepper
3 x 2oz (60g) eggs, lightly beaten
1 tablespoon freshly chopped herbs
¼ cup thinly sliced roasted bell peppers
1 large focaccia, halved
4oz (125g) sliced Swiss cheese
Pre-heat the panini press until the green 1.
“READY” light illuminates.
Meanwhile, fry bacon in a non-stick 2.
frypan until crisp. Remove from pan and
set aside. Sauté mushrooms and shallots
in frypan until any liquid has evaporated.
Remove from heat.
Beat eggs lightly adding pepper and 3.
herbs. Pour mixture over mushrooms in
pan. Return to medium heat and cook
until eggs are set but soft in the center,
approximately 3-5 minutes.
Remove omelette from frypan and 4.
roughly chop.
Cut focaccia in half to form a sandwich. 5.
Fill focaccias with omelette, bell pepper,
cheese and bacon.
Cook focaccia until golden, crisp and 6.
heated through, approximately
8 minutes.
Serve with salad greens.
CHAR GRILLED CHICKEN LAVOSH
WITH MANGO & PINENUT
MAYONNAISE
Serves 2-3
¼ cup mayonnaise
½ tablespoon chilli salsa
1 teaspoons grated lime rind
½ tablespoon lime juice
4oz (125) canned mango pieces, drained
1½ tablespoon toasted pinenuts
1 char-grilled chicken breast, sliced thinly
2 sheets lavash bread
1 avocado, sliced
Pre-heat the panini press until the 1.
green “READY” light illuminates.
Combine mayonnaise, salsa, rind, juice, 2.
mango, pinenuts and chicken.
Spread chicken mixture over each lavash. 3.
Top with avocado and roll tightly.
Cook lavash rolls until golden, crisp 4.
and heated through, approximately
8 minutes.
Serve sliced on an angle with salad greens.
TUNA AND ARTICHOKE
Serves 2
2 large crusty round rolls
3.5oz (100g) black olive paste
7oz (200g) can tuna, drained
6 marinated baby artichokes
4oz (125g) Brie cheese, thinly sliced
Pre-heat the panini press until the 1.
green “READY” light illuminates.
Cut rolls in half and spread with olive paste. 2.
Fill with tuna, artichokes and cheese.
Cook until golden, crisp and heated 3.
through, approximately 8 minutes.
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