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Kr/Panini-UsCaMe 10/05
20/10/05
10:44
Page 8
• To clean the interior, wipe the plates with
S
OUTHWESTERN
a damp cloth, some dishwashing soap may
B
LACK
be used. Then wipe with a wet sponge and
Makes 4 sandwiches
dry carefully.
2 tbsp (30 ml) olive oil, 1 pound (455 g) thinly
• Do not use metal scouring pads, scouring
sliced shaved beef sirloin, 1 thinly sliced small
powders, or abrasives when cleaning the
red onion, 1 tbsp (10 g) chopped fresh garlic,
interior or exterior of this appliance.
chopped (to taste) Parsley, 1 1/2 tbsp (20 ml)
chili-garlic sauce (can be found in Asian
Storage
markets or the Asian section of your local
grocery store), 8 slices of ciabatta bread or
favorite hearty sandwich bread, 1 thinly sliced
The appliance can be stored vertically to save
roasted red pepper, 6 ounces (170 g) shredded
space. Close the latch (e) to facilitate storage (5).
Monterey Jack cheese
Recipes
Black Bean Pesto:
2 tbsp (20 g) minced garlic, 2 seeded and
A panini is any type of toasted sandwich
minced Serrano chilies, 1 (14-ounce – 400 g)
served on fresh bread. The sandwich is
rinsed and drained can black beans, 1 tbsp
then grilled and served.
(15 ml) rice vinegar, 2 tbsp (30 ml) olive oil,
2 tbsp (4 g) chopped fresh cilantro, 1 chopped
green onion, 1 tbsp (7 g) ground cumin,
G
S
P
-S
RILLED
ALMON AND
EPPER
MOKED
3 drops chipotle pepper sauce (Tabasco brand
B
C
ACON
LUB
is good quality)
Makes 6 sandwiches
• Heat olive oil in a medium sauté pan over
Six 4-ounce (115 g) fresh salmon fillets, olive
medium-high heat.
oil, salt and coarse ground black pepper,
• Sauté beef, red onion, garlic and red pepper
6 french baguette rolls, 1/3 cup (75 g) lemon-
for about 3 minutes.
dill mayonnaise (recipe follows), 6 leaves red
leaf lettuce, 2 large tomatoes, thinly sliced,
• Add chili-garlic sauce and continue cooking
12 slices smoked bacon, cooked
for an additional 4 minutes, until beef is
cooked through.
• Preheat panini grill to maxi heat.
• Add chopped parsley and season with salt
• Trim salmon fillets of any fatty pieces.
and pepper.
• Rub with olive oil and season with salt and
• Remove from heat, set aide.
black pepper.
• Preheat panini grill.
• Grill salmon for about 6 minutes, until pink
and meat begins to flake. Remove from grill
• Working on a flat, clean, and dry surface, lay
and set aside. Slice baguettes open
out 4 slices of bread.
lengthwise, being careful not to slice all the
• Spread each slice with black bean pesto, top
way through. Spread Lemon-Dill Mayonnaise
with beef mixture, roasted red pepper, and
on bread and top with a leaf of lettuce.
shredded Monterey Jack cheese; finish with
• Place sliced tomato on lettuce, follow with
remaining slice of bread.
grilled salmon fillet, and finish with two slices
• Spread butter evenly over top slices.
of cooked smoked bacon. Serve.
• Place sandwich on grilling surface, butter
side down, butter additional sides.
Lemon-Dill Mayonnaise:
• And cook for 5 minutes until browned and
1/2 cup (112 g) good-quality mayonnaise,
crisp.
1 tsp (5 ml) fresh lemon juice, 2 tsp (1.5 g)
chopped, fresh dill, salt and coarse ground
• Remove from heat, let rest for 3 minutes,
black pepper
then slice in half and serve.
• Combine all ingredients in a small mixing
bowl. Refrigerate until ready to use.
8
All manuals and user guides at all-guides.com
S
B
P
For the black bean pesto:
PICY
EEF
ANINI WITH
B
P
EAN
ESTO
• Working in the bowl of a food processor
fitted with the blade attachment, add all the
ingredients. Process until ingredients are
chopped and well combined. Remove and
set aside.
I
TALIAN
O
IL
Makes 6 sandwiches
2 cups (100 g) blanched packed fresh basil
leaves, plus 24 additional leaves (not
blanched), 1 cup (235 ml) extra-virgin olive oil,
salt and coarse ground black pepper, 1 loaf
ciabatta bread or panini bread, sliced about
1/2-inch (1 cm) thick, 2 cloves roasted garlic,
1 pound (455 g) buffalo mozzarella cheese, cut
into 18 slices, butter at room temperature
• In the bowl of a food processor fitted with
the blade attachment, place the blanched
basil and olive oil. Blend on high until all the
basil is chopped and oil appears bright
green.
• Strain oil through a fine sieve or cheesecloth
into a bowl, season with salt and black
pepper, and set aside.
• Preheat panini grill.
• Working on a flat, clean, and dry work
surface, lay out 6 slices of bread. Spread
roasted garlic on each slice of bread.
• Divide mozzarella cheese slices among the
6 slices of bread, layering evenly. Top with
sliced tomato and reserved basil leaves.
• Drizzle tomatoes with basil oil. Top with
remaining 6 slices of bread.
• Spread butter on top pieces, coating bread
evenly. Place sandwiches on grilling surface,
butter side down, then butter additional
side.
• Lower lid and cook for 5 minutes until
browned and crisp.
• Remove from heat, let rest for 3 minutes,
then slice in half and serve.
G
V
RILLED
EGETABLE
F
S
ETA
PREAD
Makes 4 sandwiches
1 italian eggplant, sliced horizontally into 1/4
inch (5 mm) slices, 1 small zucchini, sliced
horizontally into 1/4 inch (5 mm) slices,
1 roasted and sliced red pepper, 1 red onion,
sliced into 1/4 inch (5 mm) slices, 2 stems
G
C
P
B
RILLED
HEESE
ANINI WITH
ASIL
trimmed portobello mushroom caps, 1/2 cup
(120 ml) olive oil, plus extra for brushing, salt,
coarse ground black pepper, 8 slices crusty
ciabatta or other sandwich bread, 4 pieces red
leaf lettuce, 1/3 cup (75 ml) herbed feta
spread, balsamic vinegar
• Preheat panini grill to maxi.
• Brush eggplant, zucchini, onion slices, and
portobello mushrooms evenly with olive oil.
• Then season with salt and pepper.
• Place on hot grill and leaving the grill open,
cook until browned and tender, about
4 minutes per side for eggplant and zucchini,
6 minutes per side for the onion, and
8 minutes per side for the mushrooms.
• Remove from grill and let cool.
• Peel the purple skin from the eggplant slices.
Cut the onion rings in half.
• Reduce panini grill to medium.
• Lay out bread, spread bottom with herbed
feta spread, and layer with eggplant, lettuce,
zucchini, onion, mushroom, and red pepper.
• Spread second bread slice with feta spread
and place on top of sandwich, feta side
down.
• Brush both sides of sandwich evenly and
generously with olive oil.
• And grill, about 5 minutes. Repeat process
with
remaining
additional sandwiches. Slice and serve warm.
P
H
ANINI WITH
ERBED
ingredients
to
make
9
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