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MEDITERRANEAN LAYERED
FOCACCIA
Serves 2-3
2 focaccia rolls
2 tablespoons pesto
1
⁄
3
cup marinated roasted eggplant
1
⁄
4
cup marinated roasted red pepper
1
⁄
4
cup grilled sliced sweet potato
1
⁄
3
cup oil packed sun dried tomatoes,
drained
1
⁄
2
cup mushrooms, sliced
4 oz (120g) sliced Swiss cheese
1. Preheat Panini Press for 10 minutes.
2. Cut bread rolls in half and spread with
pesto. Fill with eggplant, red pepper,
sweet potato, dried tomato, mushrooms
and cheese.
3. Cook bread rolls until golden, crisp and
heated through, approximately 8 minutes.
GORGONZOLA PANINI
Serves 2
2 tablespoons herb and garlic butter
4 slices crusty country-style bread
1 cup spinach leaves
1
⁄
3
cup Gorgonzola cheese, crumbled
1 oz (30g) marinated roasted red pepper
1. Preheat Panini Press for 10 minutes.
2. Spread herb and garlic butter over bread
slices. Make 2 sandwiches with bread,
spinach, cheese and red pepper.
3. Cook until golden, crisp and heated
through approximately 6 minutes.
Serving Suggestion: Serve cut in half.
ANTIPASTO RYE BREAD
Serves 2-3
4 slices rye bread
2 teaspoons extra virgin olive oil
1 tablespoon sun-dried tomato paste
(if unavailable make paste from
oil-packed sun-dried tomatoes in
a small food processor)
1
⁄
4
cup hummus (Middle Eastern sauce made
from mashed chickpeas)
8 oz (240g) artichoke hearts,
drained and sliced
4 slices Swiss cheese
1. Preheat Panini Press for 10 minutes.
2. Spread rye bread with combined oil and
tomato paste, then hummus. Fill with
artichoke hearts and cheese to make 2
sandwiches.
3. Cook until golden, crisp and heated
through, approximately 8 minutes.
Serving Suggestion: Serve cut in half.
15
SPICY LAMB IN PITA
Serves 2-3
1 tablespoon oil
4 oz (120g) ground lamb
2 tablespoons finely chopped onions
1
⁄
2
cup diced tomato
1 tablespoon freshly chopped mint
1
⁄
4
teaspoon ground coriander
Pinch ground ginger
1
⁄
2
teaspoon ground cumin
1
⁄
4
teaspoon turmeric
Salt and freshly ground black pepper,
to taste
3 rounds of pita bread
3 slices Swiss cheese
3
⁄
4
cup tzatziki (yogurt dip with cucumber and
garlic)
1. Preheat Panini Press for 10 minutes.
2. Heat oil in a non-stick fry pan, sauté
ground lamb, onions, tomato, mint,
spices and seasonings until browned and
cooked. Drain.
3. Split pitas open to form pockets. Fill with
lamb mixture and insert a cheese slice
into each.
4. Cook pitas until golden, crisp and
heated through.
Serving Suggestion: Serve with
tzatziki sauce.
WARM CAESAR SANDWICH
Serves 2
3 bacon slices
2 rounds pita bread
1 grilled boneless chicken breast,
thinly sliced
1 hard boiled egg, peeled and sliced
1
⁄
3
cup prepared garlic croutons
1
⁄
2
cup baby spinach leaves
1
⁄
4
cup freshly grated Parmesan cheese
Caesar salad dressing
1. Preheat Panini Press for ten minutes.
2. Meanwhile heat a non-stick fry pan and
fry bacon until crispy. Cut pita bread in
half to form a sandwich. Fill with
combined bacon, chicken, eggs,
croutons, spinach and cheese.
3. Cook pita bread until golden, crisp and
cooked through, approximately 6 minutes.
Serving Suggestion: Serve drizzled with
Caesar salad dressing.
SAVORY PANINI SANDWICHES cont’d
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SAVORY PANINI SANDWICHES cont’d