Bella PANINI Manual De Instrucciones página 16

FLANK STEAK,VIDALIA ONION,
PORCINI AND FONTINA PANINI
Use left over grilled steak or sliced roast beef top round
4 oz. grilled flank steak slices or 4 deli-cut slices roast beef
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Brush each slice of bread with oil. Spread onion pesto on one slice of bread
and porcini pesto on other slice. Layer one side with steak or roast beef
and cheese.Top with second slice. Place panini sandwich on preheated grill
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GRILLED SAUSAGE, PEPERONATA
AND HERBED GOAT CHEESE PANINI
1 hard-rolled , sliced in half or 2 slices Italian country loaf
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Place sausage on panini grill and cook until done. Remove from grill,
let cool and slice in half lengthwise. Brush each slice of bread with olive oil.
On one slice of bread, unoiled side, spread goat cheese until coated.
Place sausage on other slice of bread, oiled side down. Spoon pasta sauce
over sausage and top with cheese-covered slice of bread. Place panini sandwich
on preheated grill and toast until golden brown and warm.
from the deli for this recipe.
2 slices Italian Country loaf
1 Tbsp. extra virgin olive oil
2 Tbsp. Vidalia Onion Pesto
2 Tbsp. Porcini & Parmesan Pesto
2 slices fontina cheese
and toast until golden brown and warm.
1 fresh Italian sausage
1 Tbsp. extra virgin olive oil
3 Tbsp. Peperonata Pasta Sauce
2 Tbsp. (approx 1 oz). herbed goat cheese
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