Hamilton Beach 25450 Mode D'emploi page 9

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Prosciutto and Mozzarella
" thick slices Italian bread
8 1 ⁄
2
1 ⁄ lb. prosciutto, divided into
4
four servings
4 moist sun-dried tomatoes, chopped,
divided into four servings
Preheat panini press. Spread olive oil on one side of each slice of bread.
Place 4 slices of bread, oil side down, on the panini press. Place prosciutto,
1 slice mozzarella cheese, and sun-dried tomato on each slice of bread.
Cover with remaining 4 slices of bread, olive oil side up. Close panini press.
Cook 3 to 5 minutes or until desired brownness.
Makes 4 sandwiches.
Chicken and Feta
" thick slices French bread
8 1 ⁄
2
1 ⁄ lb. cooked chicken strips, divided into
2
four servings
2 cups Romaine lettuce, chopped
Preheat panini press. Spread olive oil on one side of each slice of bread.
Place 4 slices of bread, oil side down, on the panini press. Place chicken,
1 ⁄ cup Romaine lettuce, and 2 tablespoons feta cheese on each slice of bread.
2
Cover with remaining 4 slices of bread, olive oil side up. Close panini press.
Cook 3 to 5 minutes or until desired brownness.
Makes 4 sandwiches.
Fontina
" thick slices French bread
8 1 ⁄
2
4 slices fontina, cut to fit bread
1 ⁄ cup mushrooms, sliced
2
Preheat panini press. Spread olive oil on one side of each slice of bread.
Place 4 slices of bread, oil side down, on the panini press. Place 1 slice
fontina, 2 tablespoons mushrooms, and 2 tablespoons roasted red peppers
on each slice of bread. Cover with remaining 4 slices of bread, olive oil side up.
Close panini press. Cook 3 to 5 minutes or until desired brownness.
Makes 4 sandwiches.
4 slices mozzarella cheese
Olive oil
8 tablespoons feta cheese
Olive oil
⁄ cup roasted red peppers, sliced
1
2
Olive oil
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