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JUMBO SHRIMP AND
WATERCRESS SANDWICHES
Serves 2
4 slices whole grain bread
2 oz (60g) cream cheese, softened
4 tablespoons herb & garlic butter
2 cups watercress
1lb (500g) medium cooked jumbo shrimp,
peeled & de-veined
1. Preheat Panini Press for 10 minutes.
2. Spread bread with combined cream
cheese and garlic butter. Fill with
watercress paprika and seasonings.
3. Heat remaining oil in a fry pan. Fry and
shrimp to make 2 sandwiches.
4. Cook until golden, crisp and heated
through, approximately 8 minutes.
ITALIAN FONTINA TOAST
Serves 2
8 slices white bread
4 oz (120g) Italian fontina cheese, sliced
1
⁄
4
cup marinated roasted red peppers
1
⁄
4
cup sliced marinated mushrooms
1. Preheat Panini Press for 10 minutes.
2. Fill bread with layers of cheese, red
pepper and mushrooms. Season with
pepper. Make into 4 sandwiches.
3. Cook until golden, crisp and heated
through approximately 6-8 minutes.
SAVORY PANINI SANDWICHES cont’d
18
TOASTED CHOCOLATE PANINI
Serves 2
2 oz (60g) cream cheese, softened
4 slices textured Country style bread
8 oz (240g) bittersweet chocolate,
coarsely grated
Vanilla ice-cream
1. Preheat Panini Press for 10 minutes.
2. Spread cream cheese over bread slices
and sprinkle with grated chocolate.
Sandwich together.
3. Cook until golden, crisp and heated
through, approximately 6 minutes.
Serving Suggestion: Serve with ice cream.
CRISPY BRIOCHE WITH
BERRIES AND ICE-CREAM
Serves 2
4 oz (120g) strawberries, hulled
4 oz (120g) blueberries
4 oz (120g) raspberries
1
⁄
4
cup port
1 loaf brioche
Vanilla ice cream
Confectioners’ (icing) sugar, sifted
1. Preheat Panini Press for 10 minutes.
2. Puree berries and port until smooth. Set
aside. Cut 4 slices from brioche and cook
until toasted, approximately 5 minutes.
3. Arrange toasted brioche on 2 large,
white plates. Top with ice-cream and
drizzle with berry sauce.
Serving Suggestion: Serve immediately,
dust with confectioners’ (icing) sugar.
CRISP BERRY AND
MASCARPONE SANDWICHES
Serves 2
4 slices country styled bread
1
⁄
4
cup Mascarpone cheese
4 oz (120g) strawberries, hulled and sliced
4 oz (120g) raspberries
1 tablespoon honey
1. Preheat Panini Press for 10 minutes.
2. Spread cheese over bread slices. Fill
with berries and drizzle with honey to
make 2 sandwiches.
3. Cook until golden, crisp and heated
through approximately 8 minutes.
SWEET NECTARINE SANDWICH
Serve 2
1 oz (30g) unsalted butter, softened
4 slices soy and linseed grain bread
2 nectarines, peeled and sliced
1 teaspoon ground cinnamon
2 tablespoons superfine sugar
1. Preheat Panini Press for 10 minutes.
2. Spread butter over bread slices. Fill
with sliced nectarine and sprinkle with
combined cinnamon and sugar to make
2 sandwiches.
3. Cook until golden, crisp and heated
through approximately 8 minutes.
DESSERT STYLE SANDWICHES
19
Focaccias may need to be cut
in half to fit into Panini Press.
Fontina cheese may be
substituted with Parmesan
or Romano cheese.