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HERBED OMELETTE SANDWICH
Serves 2
3 bacon slices
1 tablespoon (15ml) extra virgin olive oil
1 cup (or 4oz; 100g) button mushrooms, sliced
1
⁄3 cup shallots, thinly sliced
Freshly ground black pepper
3 eggs, lightly beaten
1 tablespoon freshly chopped herbs
1
⁄4 cup thinly sliced roasted red pepper
1 large focaccia, halved
4oz (125g) sliced Swiss cheese
1. Preheat Panini Press for 10 minutes.
2. Meanwhile, fry bacon in a non-stick fry
pan until crisp. Remove from pan and set
aside. Sauté mushrooms and shallots in
fry pan until any liquid has evaporated.
Remove from heat.
3. Beat eggs lightly adding pepper and
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.
4. Roughly chop omelet. Cut each focaccia
in half to form a sandwich. Fill the
focaccia with omelet, red pepper,
cheese and bacon.
5. Cook focaccia until golden, crisp and
heated through, approximately 8 minutes.
Serving Suggestion: Serve with a mixed
green salad.
GRILLED CHICKEN
LAHVASH WITH MANGO
& PINENUT MAYONNAISE
Serves 2-3
1
⁄4 cup (56g) mayonnaise
2 teaspoons (10ml) chilli sauce
1 teaspoon (5ml) grated lime zest
2 teaspoons (10ml) lime juice
4oz (or
1
⁄2 cup; 125g) canned mango
pieces – drained
4 teaspoons toasted pine nuts
1 grilled boneless chicken breast –
sliced thinly
2 sheets lahvash, (soft flat bread)
1 avocado, sliced
1. Preheat Panini Press for 10 minutes.
2. Combine mayonnaise, chilli sauce, zest,
juice,mango, pine nuts and chicken.
3. Spread chicken mixture over each
lahvash. Top with avocado and roll tightly.
4. Cook lahvash rolls until golden, crisp and
heated through, approximately 8 minutes.
Serving Suggestion: Serve sliced on the
diagonal with a mixed green salad.
SAVORY PANINI SANDWICHES
10
MEXICAN TORTILLAS
Serves 2-3
1
⁄2 cup (125g) Mexican salsa
1
⁄4 cup red kidney beans
1 tablespoon freshly snipped chives
1
⁄4lb finely chopped chorizo sausage
8 fresh corn tortillas
1
⁄2 cup (100g) tzatziki (yogurt dip with
cucumber and garlic)
1
⁄2 cup (100g) avocado dip
4oz (1 cup or 125g) mozzarella cheese, grated
1
⁄2 cup (100g) sour cream
1. Preheat Panini Press for 10 minutes.
2. Combine salsa, beans, chives and
sausage. Spoon mixture over 4 tortillas.
Next place alternating layers of avocado
dip and grated cheese on each tortilla.
Finally use the last 4 tortillas to top the
stacks. Be careful not overfill.
3. Cook tortillas until golden, crisp and
heated through, approximately 8 minutes.
Serving Suggestion: Serve with sour cream
and mixed green salad.
ITALIAN VEGETARIAN
FOCACCIA SANDWICHES
Serves 2-3
3 small round cheese and olive focaccia
4 teaspoons (20ml) pesto
1
⁄2 cup Italian (Roma) tomatoes, sliced
4oz (100g) bocconcini (fresh mozzarella)
cheese, drained and sliced
1 medium Spanish onion, thinly sliced
1 tablespoon (15ml) balsamic vinegar
4 teaspoons (20ml) extra virgin oil
Salt and freshly ground pepper, to taste
1. Preheat Panini Press for 10 minutes.
2. Cut focaccia in half to form a sandwich.
Spread with pesto. Fill with combined
tomatoes, cheese, onions, vinegar, oil
and seasonings.
3. Cook focaccia until golden, crisp and
heated through, approximately 8 minutes.
SAVORY PANINI SANDWICHES cont’d
11
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