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GOAT’S CHEESE AND
ROASTED PEPPER
Serves 2
1 large round focaccia
1
⁄
3
cup softened goat’s cheese
2 teaspoons roughly chopped Italian parsley
2 teaspoons roughly chopped basil
1 clove garlic, thinly sliced
1 tablespoon drained capers
1 tablespoon lemon juice
2 teaspoons sweet Thai chili sauce
1
⁄
3
cup marinated roasted zucchini
2 oz (60g) sun-dried tomatoes
1. Preheat Panini Press for 10 minutes.
2. Cut focaccia in half to form a sandwich.
Spread with combined goat’s cheese,
parsley, basil, garlic, capers, lemon
juice and chili sauce. Fill with zucchini
and tomatoes.
3. Cook focaccia until golden, crisp
and heated through, approximately
6-8 minutes.
Note!! The focaccia may need to
be cut in half to fit into the
Panini Press.
PROSCUITTO BAGUETTE
Serves 2
2 small-medium baguette rolls
3 oz (90g) Italian prosciutto
3 oz (90g) bocconcini (fresh mozzarella)
cheese, thinly sliced
4 basil leaves
Freshly ground black pepper
1 tablespoons extra virgin olive oil
1. Preheat Panini Press for 10 minutes.
2. Cut baguette in half. Fill with layers of
prosciutto, cheese and basil. Season to
taste and drizzle with oil
3. Cook baguettes until golden, crisp
and heated through, approximately
6-8 minutes.
SAVORY PANINI SANDWICHES cont’d
16
GRILLED CHICKEN AND FRESH
HERB SAUCE
Serves 2
1 grilled boneless chicken breast, sliced
1 clove garlic, thinly sliced
1
⁄
3
cup chopped parsley
1 tablespoon finely chopped sage
1
⁄
4
cup stuffed pimento green olives,
roughly chopped
1 tablespoon drained capers
1 tablespoon extra virgin olive oil
1
⁄
2
teaspoon freshly grated lime zest
2 teaspoons lemon juice
4 large slices Ciabatta bread (Italian long,
wide loaf of bread)
4 large slices Swiss cheese
1. Preheat Panini Press for 10 minutes.
2. Combine chicken, garlic, parsley, sage,
olives, capers, oil, zest and juice. Fill
bread with chicken mixture and sliced
cheese to make 2 sandwiches.
3. Cook until golden, crisp and heated
through, approximately 8-10 minutes.
Serving Suggestions: Serve on fresh mixed
salad greens.
TUNA AND ARTICHOKE
Serves 2
2 large crusty round rolls
1
⁄
3
cup black olive paste
6 oz (180g) can tuna, drained
6 marinated baby artichokes
4 oz (120g) Brie cheese, thinly sliced
1. Preheat Panini Press for 10 minutes.
2. Cut rolls in half and spread with olive paste.
Fill with tuna, artichokes and cheese.
3. Cook until golden, crisp and heated
through, approximately 8 minutes.
CRISPY SWORDFISH
SANDWICHES
Serves 2
2 x 4 oz (120g) fresh swordfish steaks
2 teaspoons extra virgin olive oil
2 tablespoons freshly chopped herbs
(basil, chives, thyme, dill)
1
⁄
2
teaspoon paprika
Salt and ground black pepper, to taste
1 large piece of focaccia
2 tablespoons mayonnaise
4 tomato slices
2 teaspoons drained capers
6 baby spinach leaves
1. Preheat Panini Press for 10 minutes.
2. Brush fish steaks with half the olive oil
and coat with combined herbs, paprika
and seasonings.
3. Heat remaining oil in a fry pan. Fry fish
until golden. Remove and drain.
4. Cut focaccia in half to form a sandwich
and spread mayonnaise. Fill with fish,
tomato, capers and spinach.
5. Cook focaccia until golden, crisp, and
heated through, approximately 5 minutes.
SAVORY PANINI SANDWICHES cont’d
17
Focaccia may need to be cut
in half to fit into Panini Press.