Bestron ASW113 Manual Del Usuario página 26

2 toasted slices of bread with rocket, then the
onions, the chicken fillet slices, garlic sauce and a
little more rocket. Place another slice of bread on
top and grill everything for about 4-6 mins on the
Panini Grill.
italian – sandwich
Ingredients:
• 2 slices of bread per sandwich
• 1 Tbsp olive oil
• ½ small onion
• ½ small red pepper
• 3 anchovies or alternatively:
• 2 sun-dried tomatoes in oil (up to 3 tomatoes)
• 50 g mozzarella
• 6 black olives
• 1 Tbsp chopped parsley
• ½ Tsp chopped thyme
Preparation:
Drizzle the bread with olive oil. Slice the onion into
rings and the pepper into thin strips. If you are
using sun-dried tomatoes instead of anchovy fillets,
cut these into thin strips. Slice the mozzarella.
Spread the prepared ingredients with the olives
onto the bread and sprinkle with parsley and
thyme, then grill in the Panini grill for 4-6 minutes.
chicken pesto paninis
Ingredients:
• 1 Focaccia bread, quartered
• ½ cup of basil pesto from a jar
• 200 g of cooked chicken breast thinly sliced
• 200 g of green pepper finely cubed
• 150 g red onion sliced into rings
• 250 g grated gouda cheese
Preparation:
Pre-heat your Panini grill.
Slice every Foccacia quarter in half and spread
each side with the pesto. Then add the ingredients
such as the chicken breast, pepper, onion and the
cheese. Cover with the other half of the bread and
grill the paninis in the pre-heated grill for about 5
mins or until golden brown and the cheese has
melted.
Marc`s panini
Ingredients:
• 1 Foccacia bread, quartered, or 4 Ciabatta rolls
• 1 tomato
• 1 cucumber
• 4 slices melting cheese
• 4 slices ham or salami
• herb butter
• salt and pepper
• herbs as desired
Preparation:
Slice the Panini bread lengthwise and spread with
the herb butter. Place the ham or the salami on the
bottom half. Slice the cucumber and tomato and
place on the bread, season and sprinkle with fresh
herbs. Add the slices of cheese and cover with the
other half of the Panini. Grill the Paninis in the
preheated
grill for about 5 mins or until golden brown
and the cheese has melted.
korean fire Meat
Ingredients:
• 1 kg pork sliced into slices of about 1cm thick
• 1 leek
• 3 cloves garlic
• 5 Tbsp Soya sauce
• 5 Tbsp oil (sunflower oil)
• 2 Tbsp vinegar (wine vinegar)
• 1 squeezed lemon
• 7 Tsp Chinese mixed herbs
• 2 Tsp Cayenne pepper
Preparation:
Finely chop or crush the garlic. Mix this together
with all the liquid ingredients and herbs to make
a sauce. Slice the leek into rings. Now you need
a bowl (at best with a lid) to marinate the meat in.
Close the lid (or cover the bowl) and place in the
fridge. Leave it to marinate for 1-3 days, after ½ the
time has passed stir with a spoon (or turn the meat
slices) so that the marinade is evenly distributed.
After marinating, place the meat pieces on the
preheated
Panini grill and cook as desired.
thai - fish
Ingredients:
• 1 kg fish fillets (e.g. redfish, hake, shark catfish,
etc.)
• 1 Tbsp cumin
• 2 Tbsp oyster sauce
• 100 ml oil (e.g. sesame, sunflower or nut oil)
• 1 Tsp green curry paste
• ½ lemon juice
• salt
• sugar
Preparation:
The fish can be fresh or frozen, but must then
be thawed. Now salt the fillets and lightly sugar
them. Mix the oil, oyster sauce, cumin, lemon juice
and curry paste in a screw-top jar or shaker. The
longer and more intensively it's shaken, the longer
the emulsion-type state of the marinade will be
maintained (an advantage for marinating). Pour
the marinade over the fish and leave to marinate in
the fridge for at least 2 hours. Then, place on the
pre-heated Panini grill and grill each side for about
3-4 minutes.
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User's instructions