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9
Prosciutto and Mozzarella
8
1
⁄2″ thick slices Italian bread
1
⁄4 lb. prosciutto, divided into
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
8
1
⁄2″ thick slices French bread
1
⁄2 lb. cooked chicken strips, divided into
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
⁄2 cup Romaine lettuce, and 2 tablespoons feta cheese 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.
Fontina
8
1
⁄2″ thick slices French bread
4 slices fontina, cut to fit bread
1
⁄2 cup mushrooms, sliced
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
1
⁄2 cup roasted red peppers, sliced
Olive oil
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