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GOAT’S CHEESE AND
ROASTED PEPPER
Serves 2
1 large round focaccia
1
⁄3 cup (90g) 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 (15ml) lemon juice
2 teaspoons (10ml) sweet Thai chile sauce
1
⁄3 cup marinated roasted zucchini
2oz (50g) sun-dried tomatoes
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.
PROSCUITTO BAGUETTE
Serves 2
2 small-medium baguette rolls
3oz Italian prosciutto
3oz 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.
15
MEDITERRANEAN LAYERED
FOCACCIA
Serves 2-3
2 focaccia rolls
2 tablespoons (30ml) pesto
1
⁄3 cup marinated roasted eggplant
1
⁄4 cup marinated roasted red pepper
1
⁄4 cup grilled sliced sweet potato
1
⁄3 cup (100g) oil packed sun dried
tomatoes, drained
1
⁄2 cup mushrooms, sliced
1
⁄4lb (100g) 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, commercial
4 slices crusty country-style bread
1 cup spinach leaves
1
⁄3 cup (60g) Gorgonzola cheese, crumbled
1
⁄8 cup 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 (10ml) 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 (60g) hummus (Middle Eastern
sauce made from mashed chickpeas)
8oz (825g) 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.
SAVORY PANINI SANDWICHES cont’d
14
SAVORY PANINI SANDWICHES cont’d
Focaccia may need to
be cut in half to fit into
Panini Press.
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