Krups PG-7000 Manual Del Usuario página 32

G V
RILLED EGETABLE
F S
ETA PREAD
Makes 4 sandwiches
1 aubergine, sliced horizontally into 5 mm
slices, 1 small courgette, sliced horizontally
into 5 mm slices, 1 roasted and sliced red
pepper, 1 red onion, sliced into 5 mm slices,
2 button mushroom caps sliced without the
stalks, 120 ml olive oil, plus extra for brushing,
salt, coarse ground black pepper, 8 slices of
white bread or other sandwich bread, 4 pieces
lettuce, 75 ml herbed feta spread or herb soft
cheese, balsamic vinegar
• Preheat grill to maxi.
• Brush aubergine, courgette, onion slices and
mushrooms evenly with olive oil.
• Then season with salt and pepper.
• Place on hot grill and leaving the grill open,
cook until browned and tender, about
4 minutes per side for aubergine and
courgette, 6 minutes per side for the onion,
and 8 minutes per side for the mushrooms.
• Remove from grill and let cool.
• Peel the purple skin from the aubergine
slices. Cut the onion rings in half.
• Reduce panini grill to medium.
• Lay out bread, spread bottom with herbed
feta spread, and layer with aubergine,
lettuce, courgette, onion, mushroom, and
red pepper.
• Spread second bread slice with feta spread
and place on top of sandwich, feta side
down.
• Brush both sides of sandwich evenly and
generously with olive oil.
• And grill, about 5 minutes. Repeat process
with remaining ingredients to make additional
sandwiches. Slice and serve warm.
32
P H
ANINI WITH ERBED
2016208.441 – 11/05
P T P
ARIS EXAS ANINI
Makes 4 sandwiches
1 baguette, 170 g boneless, skinless chicken
breasts, 1 (170 g) can green enchilada sauce or
Mexican chilli sauce, 1 tsp cumin, 1/4 tsp dried
oregano, 1 tsp coarse ground black pepper,
3 tbsp chopped fresh garlic, 225 g sliced Dutch
cheese (Edam type), 170 g sliced goat's cheese,
1 green pepper, 1 thinly sliced large white onion,
olive oil
• Preheat grill to high.
• Combine enchilada sauce, hot sauce, cumin,
oregano, pepper, and garlic in a large bowl,
and stir to combine.
• Add chicken, toss to coat, then cover and
refrigerate for at least 30 minutes.
• Rub pepper and onions with olive oil and
place on hot grill.
• Grill onions about 4 minutes on each side
until browned. Remove and set aside.
• Grill peppers, charring all sides until skin is
black and blistered, about 15 minutes.
• Transfer to a paper bag and seal, then leave
for about 5 minutes. Remove peppers from
bag and peel away charred skin. Remove
stem, seeds, and pulp, then set aside.
• Remove chicken from refrigerator and grill
for about 3 minutes, until cooked through
and browned (the internal temperature
should reach 165°F – 75°C). Remove from
grill and set aside.
• Cut baguette into four equal pieces, then
slice each piece horizontally, taking care not
to cut all the way through.
• Fold bread open and with inside facing up,
press down to flatten.
• Turn bread to side that would be the outside
of the loaf (crusty side).
• On bottom half of bread, layer the Dutch
cheese (Edam type) and the goat's cheese.
Close bread inside out.
• Spread butter on top and bottom and grill
until browned and cheese is melted through,
about 5 minutes.
• Meanwhile, slice chicken in thin strips along
the grain and set aside.
• Remove sandwiches from grill. Open up and
layer with poblano peppers, onion, and
chicken.
• Close sandwich and slice in half. Repeat
process with remaining ingredients to make
additional sandwiches. Serve warm.