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Preheat Panini Press for 10 minutes. 2. Cut focaccia in half to form a sandwich. Spread with pesto. Fill with combined tomatoes, cheese, onions, vinegar, oil and seasonings. 3. Cook focaccia until golden, crisp and heated through, approximately 8 minutes. 10 11 SAVORY PANINI SANDWICHES cont’d SAVORY PANINI SANDWICHES cont’d ROAST BEEF KEBABS Serves 2-3 2 rounds pita bread 4 tablespoons (or 2oz; 70g) cream cheese 3 teaspoons (15ml) seeded mustard 2 teaspoons (10ml) lemon juice 1. 3 cup grated canned beet, drained (optional) 1. 4 lb thinly sliced rare roast beef 1. 3 cup marinated roasted eggplant 1. Preheat Panini Press for 10 minutes. 2. Split pitas open to form a pocket and spread with combined cream cheese, mustard and lemon juice. Top with beet, roast beef and eggplant. Close pocket. 3. Cook pita bread until golden, crisp and heated through, approximately 10 minutes. Serving Suggestion: Serve sliced. SMOKED SALMON LAHVASH ROLL Serves 2-3 1 large sheet of soft lahvash bread 3oz (100g) cream cheese 1 tablespoon (15ml) lime juice 2 teaspoons drained capers 2 teaspoons freshly chopped dill Freshly ground black pepper, to taste 2 zucchini, cut into thin matchstick strips 8oz (200g) smoked salmon 1. Preheat Panini Press for 10 minutes. 2. Spread each lahvash with combined cream cheese, lime juice, capers, dill and pepper. Top with zucchini and salmon roll tightly. 3. Cook lahvash rolls until golden, crisp and heated through, approximately 5-8 minutes. Serving Suggestion: Serve sliced. SPICY LAMB IN PITA Serves 2-3 1 tablespoon (15ml) oil 4oz ground lamb 2 tablespoons finely chopped onions 1. 2 cup diced tomato 1 tablespoon freshly chopped mint 1. 4 teaspoon ground coriander Pinch ground ginger 1. 2 teaspoon ground cumin 1. 4 teaspoon turmeric Salt and freshly ground black pepper, to taste 3 rounds of pita bread 3 slices Swiss cheese 3. 4 cup (150g) tzatziki (yogurt dip with cucumber and garlic) 1. Preheat Panini Press for 10 minutes. 2. Heat oil in a non-stick fry pan, saute ground lamb, onions, tomato, mint, spices and seasonings until browned and cooked. Drain. 3. Split pitas open to form pockets. Fill with lamb mixture and insert a cheese slice into each. 4. Cook pitas until golden, crisp and heated through. Serving Suggestions: Serve with tzatziki sauce. WARM CAESAR SANDWICH Serves 2 3 bacon slices 2 rounds pita bread 1 grilled boneless chicken breast, thinly sliced 1 hard boiled egg, peeled and sliced 1. 3 cup prepared garlic croutons 1. 2 cup baby spinach leaves 1. 4 cup freshly grated Parmesan cheese Caesar salad dressing 1. Preheat Panini Press for ten minutes. 2. Meanwhile heat a non-stick fry pan and fry bacon until crispy. Cut pita bread in half to form a sandwich. Fill with combined bacon, chicken, eggs, croutons,spinach and cheese. 3. Cook pita bread until golden, crisp and cooked through, approximately 6 minutes. Serving Suggestion: Serve drizzled with Caesar salad dressing. 12 13 SAVORY PANINI SANDWICHES cont’d SAVORY PANINI SANDWICHES cont’d 14 MEDITERRANEAN LAYERED FOCACCIA Serves 2-3 2 focaccia rolls 2 tablespoons (30ml) pesto 1. 3 cup marinated roasted eggplant 1. 4 cup marinated roasted red pepper 1. 4 cup grilled sliced sweet potato 1. 3 cup (100g) oil packed sun dried tomatoes, drained 1. 2 cup mushrooms, sliced 1. 4lb (100g) sliced Swiss cheese 1. Preheat Panini Press for 10 minutes. 2. Cut bread rolls in half and spread with pesto. Fill with eggplant, red pepper, sweet potato, dried tomato, mushrooms and cheese. 3. Cook bread rolls until golden, crisp and heated through, approximately 8 minutes. GORGONZOLA PANINI Serves 2 2 tablespoons herb and garlic butter, commercial 4 slices crusty country-style bread 1 cup spinach leaves 1. 3 cup (60g) Gorgonzola cheese, crumbled 1. 8 cup marinated roasted red pepper 1. Preheat Panini Press for 10 minutes. 2. Spread herb and garlic butter over bread slices. Make 2 sandwiches with bread, spinach, cheese and red pepper. 3. Cook until golden, crisp and through approximately 6 minutes. Serving Suggestion: Serve cut in half. ANTIPASTO RYE BREAD Serves 2-3 4 slices rye bread 2 teaspoons (10ml) extra virgin olive oil 1 tablespoon sun-dried tomato paste (if unavailable make paste from oil-packed sun-dried tomatoes in a small food processor) 1. 4 cup (60g) hummus (Middle Eastern sauce made from mashed chickpeas) 8oz (825g) artichoke hearts, drained and sliced 4 slices Swiss cheese 1. Preheat Panini Press for 10 minutes. 2. Spread rye bread with combined oil and tomato paste, then hummus. Fill with artichoke hearts and cheese to make 2 sandwiches. 3. Cook until golden, crisp and heated through, approximately 8 minutes. Serving Suggestion: Serve cut in half. GOAT’S CHEESE AND ROASTED PEPPER Serves 2 1 large round focaccia 1. 3 cup (90g) softened goat’s cheese 2 teaspoons roughly chopped Italian parsley 2 teaspoons roughly chopped basil 1 clove garlic, thinly sliced 1 tablespoon drained capers 1 tablespoon (15ml) lemon juice 2 teaspoons (10ml) sweet Thai chile...

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