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WITH GRILLED VEGETABLES
Manual mode
6 panini breads
6 tablespoons olive oil
3 tablespoons of
balsamic vinegar
6 cloves of garlic
2 small courgettes
In a mixing bowl, mix the
oil and vinegar with the
peeled and chopped garlic
cloves. Season with salt and
pepper. Add the courgette
and onion, cut into slices
approximately 1cm thick,
the pepper cut into strips
of 1 cm and stir everything
together.
Turn on the grill. Select the
program at 240°C and
press OK.
As soon as preheating is
finished, put the vegetables
on the grill (you will have to
do this in several batches)
and close it. Press OK and
set the cooking time to
5 minutes.
Add spice to your panini by adding Italian pickles or a
slice of spicy Italian salami.
You can also vary the cheeses. Try with Parmesan sha-
vings, emmental cheese, goat's cheese or gorgonzola.
44
ITALIAN PANINI
| Serves 6 |
15 min. |
& automatic program
2 small red peppers
1 red onion
6 tablespoons basil pesto
3 00 g grated mozzarella
s alt & pepper
Slice the panini in half
lengthways and spread
the pesto on them. Once
cooking has finished, divide
up the grilled vegetables
and grated mozzarella.
Close the panini.
Carefully wipe the grill
plates with a paper towel.
Select the
program
and press OK. As soon as
preheating is complete, put
the three panini on the hot
grill and close the lid.
Cook as shown on the
display, until they are
cooked to your preference:
"lightly cooked", "grilled"
or "crispy". Do the same for
the three remaining panini.
CLUB SANDWICH
Automatic program
1 2 slices of sourdough
bread approximately
2 cm thick
1 2 slices of smoked bacon,
4 to 5 mm thick
6 tablespoons mayonnaise
Turn on the grill. Select the
program and press OK.
As soon as preheating is
complete, put the rashers of
bacon on the grill and close
it. Press OK to start cooking.
Cook as shown on the
display, until they are
cooked through. Transfer
the grilled slices to a plate
and gently wipe the hot
plates with paper towels.
Select the
program and
press OK.
Spread the mayonnaise on
the 6 slices of bread. Add
the turkey slices (folded in
an accordion shape), grilled
bacon rashers and cheese
slices.
Serve this sandwich with a salad.
Replace the turkey with very fine chopped chicken
leftovers and vary the cheese according to your
preference (mozzarella, cheddar, etc.).
45
WITH A TWIST
| Serves 6 |
05 min. |
&
6 large slices of
roasted turkey
1 80 g thin slices of
Comté cheese
2 large tomatoes
1 50 g baby spinach leaves
Top with the remaining
bread. As soon as
preheating is complete, put
the 3 sandwiches on the grill
and close it.
Cook as shown on the
display, until they are
cooked to your preference:
"lightly cooked", "grilled"
or "crispy". Do the same for
the 3 remaining sandwiches.
Transfer the sandwiches to
a plate. Open them carefully
and add the sliced tomato
and baby spinach before
serving.
Cut each sandwich in half
and secure with a wooden
skewer.
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