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2.Heat oil in a non-stick frypan, saute lamb mince, 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 pocket. 4.Cook pitas until golden, crisp and heated through, approximately 10 minutes. Serve with tatziki dip. WARM CAESAR SANDWICH Serves 2 3 bacon rashers, thinly sliced 2 round Turkish breads 1 char-grilled chicken breast fillet, thinly sliced 1 hard boiled egg, peeled and sliced . cup prepared garlic croutons 31oz (30g) baby spinach leaves 2oz (60g) freshly grated Parmesan cheese Caesar salad dressing, for serving 1.Pre-heat the the panini press until the green “READY” light illuminates. 2.Meanwhile heat a non-stick frypan and fry bacon until crispy. Cut Turkish bread in half to form a sandwich. Fill with bacon, chicken, eggs, croutons, spinach and cheese. 3.Cook Turkish bread until golden, crisp and cooked through, approximately 6 minutes. Serve drizzled with Caesar salad dressing. MEDITERRANEAN LAYERED TWISTS Serves 2-3 2 twist or cob bread rolls 2 tablespoons pesto 3.5oz (100g) marinated roasted eggplant 4oz (125g) marinated roasted red bell pepper 2oz (60g) char-grilled sliced sweet potato 3.5oz (100g) marinated semi-dried tomatoes, drained 2oz (60g) mushrooms, sliced 3.5oz (100g) sliced Swiss cheese 1.Pre-heat the panini press until the green “READY” light illuminates. 2.Cut bread rolls in half and spread with pesto. Fill with eggplant, bell 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 1oz (30g) herb and garlic butter 4 slices crusty country-style bread 1.5oz (50g) English spinach leaves 2oz (60g) Gorgonzola cheese, crumbled 2oz (60g) marinated roasted bell pepper 1.Pre-heat the panini press until the green “READY” light illuminates. 2.Spread herb and garlic butter over bread slices and fill with spinach, cheese and bell pepper. 3.Cook until golden, crisp and heated through approximately 6 minutes. Serve cut in half. ANTIPASTO RYE BREAD Serves 2-3 4 slices rye bread . tablespoon extra virgin olive oil 1 tablespoon sun-dried tomato paste 2oz (60g) hummus 4 stuffed vine leaves 7oz (200g) artichoke hearts, drained & sliced 4 slices Swiss cheese 1.Pre-heat the panini press until the green “READY” light illuminates. 2.Combine oil and tomato paste. Spread rye bread with tomato mixture then hummus. Fill with vine leaves, artichokes and cheese to make 2 sandwiches. 3.Cook until golden, crisp and heated through, approximately 8 minutes Serve cut in half. PROSCIUTTO BAGUETTE Serves 2 2 small-medium baguette rolls 2.75oz (80g) Italian prosciutto, thinly sliced 2.5oz (75g) bocconcini cheese, thinly sliced 4 basil leaves Freshly ground black pepper 1 tablespoons extra virgin olive oil 1.Pre-heat the panini press until the green “READY” light illuminates. 2.Cut baguette in half. Fill with layers of prosciutto, cheese and basil. Season to taste and drizzle with oil. 3.Cook baguettes until golden, crisp and heated through, approximately 6-8 minutes. Serve cut in half. 16 17 RECIPES - FLAVORFUL PANINIS & SANDWICHES RECIPES - FLAVORFUL PANINIS & SANDWICHES GOAT’S CHEESE AND ROASTED PEPPER Serves 2 1 large round foccacia 3oz (90g) softened goat’s cheese . tablespoon roughly chopped Italian parsley . tablespoon roughly chopped basil 1 clove garlic, thinly sliced 1 tablespoons drained capers 1 tablespoons lemon juice . tablespoon sweet Thai chilli sauce 2oz (60g) marinated roasted zucchini 2oz (60g) semi dried tomatoes 1.Pre-heat the panini press until the green “READY” light illuminates. 2.Cut focaccia in half to form a sandwich. Combine goat’s cheese, parsley, basil, garlic, capers, lemon juice and chilli sauce. Spread focaccia with goat’s cheese mixture. Fill with zucchini and tomatoes. 3.Cook focaccias until golden, crisp and heated through, approximately 8 minutes. PRAWN AND WATERCRESS SANDWICHES Serves 2 4 slices wholegrain bread 2.5oz (70g) cream cheese, softened 2oz (60g) herb & garlic butter 2.5oz (75g) watercress 13.5oz (400g) medium cooked king prawns, peeled and de-veined 1.Pre-heat the panini press until the green “READY” light illuminates. 2.Spread bread with combined cream cheese and garlic butter. Fill with watercress and prawns to make 2 sandwiches. 3.Cook until golden, crisp and heated through, approximately 8 minutes. ITALIAN FONTINA TOAST Serves 2 4 slices white bread 3.5oz (100g) Italian fontina cheese, sliced 3.5oz (100g) marinated roasted red bell pepper 3.5oz (100g) sliced marinated mushrooms Freshly ground black pepper, to taste 1.Pre-heat the panini press until the green “READY” light illuminates. 2.Fill bread with layers of cheese, bell pepper and mushrooms. Season with pepper. Make into 2 sandwiches. 3.Cook until golden, crisp and heated through, approximately 6-8 minutes. CHAR-GRILLED CHICKEN AND SALSA VERDE Serves 2 1 char-grilled chicken breast fi...

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