Breville BSG520XL - Manuel (Page 9)

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RECIPES - FLAVORFUL PANINIS & SANDWICHES RECIPES - FLAVORFUL PANINIS & SANDWICHES
ROAST BEEF KEBABS
Serves 2-3
2 round Pita bread
2.5oz (70g) cream cheese
3 teaspoons seeded mustard
½ tablespoon lemon juice
¼ cup grated canned beets, drained
3.5oz (100g) shaved rare roast beef
2.5oz (70g) marinated roasted eggplant
Pre-heat the panini press until the green 1.
“READY” light illuminates.
Combine cream cheese, mustard and 2.
lemon juice. Spread each Pita bread with
cream cheese mixture. Top with beets,
roast beef and eggplant. Roll tightly.
Cook Pita bread until golden, crisp 3.
and heated through, approximately
10 minutes.
Serve Sliced.
SPICY LAMB IN PITA
Serves 2-3
1 tablespoons oil
4oz (125g) ground lamb mince
2 tablespoons finely chopped onion
½ cup diced tomato
1 tablespoons freshly chopped mint
¼ teaspoon ground cilantro
Pinch ground ginger
½ teaspoon ground cumin
¼ teaspoon turmeric
Salt and freshly ground black pepper,
to taste
3 pita breads
3 slices Swiss cheese
Tatziki dip, for serving
WARM CAESAR SANDWICH
Serves 2
3 bacon rashers, thinly sliced
2 round Turkish breads
1 char-grilled chicken breast fillet,
thinly sliced
1 hard boiled egg, peeled and sliced
¼ cup prepared garlic croutons
1oz (30g) baby spinach leaves
2oz (60g) freshly grated Parmesan cheese
Caesar salad dressing, for serving
Pre-heat the the panini press until the 1.
green “READY” light illuminates.
Meanwhile heat a non-stick frypan and 2.
fry bacon until crispy. Cut Turkish bread
in half to form a sandwich. Fill with
bacon, chicken, eggs, croutons, spinach
and cheese.
Cook Turkish bread until golden, crisp 3.
and cooked through, approximately
6 minutes.
Serve drizzled with Caesar salad dressing.
Pre-heat the panini press until the green 1.
“READY” light illuminates.
Heat oil in a non-stick frypan, sauté lamb 2.
mince, onions, tomato, mint, spices and
seasonings until browned and cooked.
Drain.
Split pitas open to form pockets. Fill with 3.
lamb mixture and insert a cheese slice
into each pocket.
Cook pitas until golden, crisp and heated 4.
through, approximately 10 minutes.
Serve with tatziki dip.
MEDITERRANEAN LAYERED
TWISTS
Serves 2-3
2 twist or cob bread rolls
2 tablespoons pesto
3.5oz (100g) marinated roasted eggplant
4oz (125g) marinated roasted red bell
pepper
2oz (60g) char-grilled sliced sweet potato
3.5oz (100g) marinated semi-dried
tomatoes, drained
2oz (60g) mushrooms, sliced
3.5oz (100g) sliced Swiss cheese
Pre-heat the panini press until the green 1.
“READY” light illuminates.
Cut bread rolls in half and spread with 2.
pesto. Fill with eggplant, bell pepper,
sweet potato, dried tomato, mushrooms
and cheese.
Cook bread rolls until golden, crisp and 3.
heated through, approximately 8 minutes.
3
3
ANTIPASTO RYE BREAD
Serves 2-3
4 slices rye bread
½ tablespoon extra virgin olive oil
1 tablespoon sun-dried tomato paste
2oz (60g) hummus
4 stuffed vine leaves
7oz (200g) artichoke hearts, drained & sliced
4 slices Swiss cheese
Pre-heat the panini press until the green 1.
“READY” light illuminates.
Combine oil and tomato paste. Spread 2.
rye bread with tomato mixture then
hummus. Fill with vine leaves, artichokes
and cheese to make 2 sandwiches.
Cook until golden, crisp and heated 3.
through, approximately 8 minutes
Serve cut in half.
GORGONZOLA PANINI
Serves 2
1oz (30g) herb and garlic butter
4 slices crusty country-style bread
1.5oz (50g) English spinach leaves
2oz (60g) Gorgonzola cheese, crumbled
2oz (60g) marinated roasted bell pepper
Pre-heat the panini press until the green 1.
“READY” light illuminates.
Spread herb and garlic butter over bread 2.
slices and fill with spinach, cheese and
bell pepper.
Cook until golden, crisp and heated 3.
through approximately 6 minutes.
Serve cut in half.
PROSCIUTTO BAGUETTE
Serves 2
2 small-medium baguette rolls
2.75oz (80g) Italian prosciutto, thinly sliced
2.5oz (75g) bocconcini cheese, thinly sliced
4 basil leaves
Freshly ground black pepper
1 tablespoons extra virgin olive oil
Pre-heat the panini press until the green 1.
“READY” light illuminates.
Cut baguette in half. Fill with layers of 2.
prosciutto, cheese and basil. Season to
taste and drizzle with oil.
Cook baguettes until golden, crisp 3.
and heated through, approximately
6-8 minutes.
Serve cut in half.