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ROAST BEEF KEBABS
Serves 2-3
2 rounds pita bread
4 tablespoons (or 2oz; 70g) cream cheese
3 teaspoons (15ml) seeded mustard
2 teaspoons (10ml) lemon juice
1
⁄3 cup grated canned beet, drained (optional)
1
⁄4 lb thinly sliced rare roast beef
1
⁄3 cup marinated roasted eggplant
1. Preheat Panini Press for 10 minutes.
2. Split pitas open to form a pocket and
spread with combined cream cheese,
mustard and lemon juice. Top with beet,
roast beef and eggplant. Close pocket.
3. Cook pita bread until golden, crisp
and heated through, approximately
10 minutes.
Serving Suggestion: Serve sliced.
SMOKED SALMON
LAHVASH ROLL
Serves 2-3
1 large sheet of soft lahvash bread
3oz (100g) cream cheese
1 tablespoon (15ml) lime juice
2 teaspoons drained capers
2 teaspoons freshly chopped dill
Freshly ground black pepper, to taste
2 zucchini, cut into thin matchstick strips
8oz (200g) smoked salmon
1. Preheat Panini Press for 10 minutes.
2. Spread each lahvash with combined
cream cheese, lime juice, capers, dill
and pepper. Top with zucchini and
salmon roll tightly.
3. Cook lahvash rolls until golden, crisp
and heated through, approximately
5-8 minutes.
Serving Suggestion: Serve sliced.
SAVORY PANINI SANDWICHES cont’d SAVORY PANINI SANDWICHES cont’d
12
SPICY LAMB IN PITA
Serves 2-3
1 tablespoon (15ml) oil
4oz 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 (150g) 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 Suggestions: 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.
13
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