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the chicken fillet slices, garlic sauce and a little more
rocket. Place another slice of bread on top and grill
everything for about 4-6 mins on the Panini Grill.
italian – sandwich
Ingredients:
•
2 slices of bread per sandwich
•
1 Tbsp olive oil
•
½ small onion
•
½ small red pepper
•
3 anchovies or alternatively:
•
2 sun-dried tomatoes in oil (up to 3 tomatoes)
•
50 g mozzarella
•
6 black olives
•
1 Tbsp chopped parsley
•
½ Tsp chopped thyme
Preparation:
Drizzle the bread with olive oil. Slice the onion into
rings and the pepper into thin strips. If you are using
sun-dried tomatoes instead of anchovy fillets, cut
these into thin strips. Slice the mozzarella. Spread
the prepared ingredients with the olives onto the
bread and sprinkle with parsley and thyme, then grill
in the Panini grill for 4-6 minutes.
chicken pesto paninis
Ingredients:
•
1 Focaccia bread, quartered
•
½ cup of basil pesto from a jar
•
200 g of cooked chicken breast thinly sliced
•
200 g of green pepper finely cubed
•
150 g red onion sliced into rings
•
250 g grated gouda cheese
Preparation:
Pre-heat your Panini grill. Slice every Foccacia
quarter in half and spread each side with the pesto.
Then add the ingredients such as the chicken breast,
pepper, onion and the cheese. Cover with the other
half of the bread and grill the paninis in the pre-
heated grill for about 5 mins or until golden brown
and the cheese has melted.
Marc`s panini
Ingredients:
•
1 Foccacia bread, quartered, or 4 Ciabatta rolls
•
1 tomato
•
1 cucumber
•
4 slices melting cheese
•
4 slices ham or salami
•
herb butter
•
salt and pepper
•
herbs as desired
Preparation:
Slice the Panini bread lengthwise and spread with
the herb butter. Place the ham or the salami on the
bottom half. Slice the cucumber and tomato and
place on the bread, season and sprinkle with fresh
herbs. Add the slices of cheese and cover with
the other half of the Panini. Grill the Paninis in the
preheated grill for about 5 mins or until golden brown
and the cheese has melted.
korean fire Meat
Ingredients:
•
1 kg pork sliced into slices of about 1cm thick
•
1 leek
•
3 cloves garlic
•
5 Tbsp Soya sauce
•
5 Tbsp oil (sunflower oil)
•
2 Tbsp vinegar (wine vinegar)
•
1 squeezed lemon
•
7 Tsp Chinese mixed herbs
•
2 Tsp Cayenne pepper
Preparation:
Finely chop or crush the garlic. Mix this together with
all the liquid ingredients and herbs to make a sauce.
Slice the leek into rings. Now you need a bowl (at
best with a lid) to marinate the meat in. Close the lid
(or cover the bowl) and place in the fridge. Leave it
to marinate for 1-3 days, after ½ the time has passed
stir with a spoon (or turn the meat slices) so that the
marinade is evenly distributed. After marinating,
place the meat pieces on the preheated Panini grill
and cook as desired.
thai - fish
Ingredients:
•
1 kg fish fillets (e.g. redfish, hake, shark catfish,
etc.)
•
1 Tbsp cumin
•
2 Tbsp oyster sauce
•
100 ml oil (e.g. sesame, sunflower or nut oil)
•
1 Tsp green curry paste
•
½ lemon juice
•
salt
•
sugar
Preparation:
The fish can be fresh or frozen, but must then be
thawed. Now salt the fillets and lightly sugar them.
Mix the oil, oyster sauce, cumin, lemon juice
and curry paste in a screw-top jar or shaker. The
longer and more intensively it's shaken, the longer
the emulsion-type state of the marinade will be
maintained (an advantage for marinating). Pour the
marinade over the fish and leave to marinate in the
fridge for at least 2 hours. Then, place on the pre-
heated Panini grill and grill each side for about 3-4
minutes.
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