Bella PANINI Manual De Instrucciones página 13

ROASTED RED PEPPER, ARTICHOKE,
PROSCIUTTO AND FONTINA PANINI
1 slice thinly sliced Prosciutto *(omit for vegetarian panini)
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Brush each slice of bread on one side with olive oil. On unoiled side of bread,
spread sweet pepper Pesto on one slice of bread and artichoke lemon Pesto
on second slice of bread to cover each piece. Layer cheese, Prosciutto and peppers,
ending with second piece of bread, oiled side up. Place panini sandwich
on preheated grill and toast until desired crispiness.
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MEDITERRANEAN TUNA MELT
6 oz. water-packed albacore tuna *fresh tuna may also be used
1 6" inch piece of baguette or 2 slices Italian country loaf
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In small bowl, combine tuna, caper and Preserved Lemon cream until mixed.
Brush each slice of bread on one side with olive oil.
On unoiled side of bread, Spoon tuna mixture onto bread and top with cheese.
Place panini sandwich on preheated grill and toast until desired crispiness.
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1 Tbsp. Sweet Pepper Pesto
1 Tbsp. extra virgin olive oil
1 Tbsp. Artichoke Lemon Pesto
1 slice (approx. 1 oz) fontina or provolone cheese
1 oz. roasted red peppers
1 Tbsp. Capers
1 Tbsp. extra virgin olive oil
3 Tbsp. Preserved Lemon Cream
2 slices provolone cheese
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