West Bend L5789 - Manual (Page 7)

7
Vegetable and Mozzarella Panini
1 Sweet Red Pepper; halved, seeded, and cut into strips
1 medium Zucchini, cut into strips
1 Eggplant, cut into strips
3 tbsp. Olive Oil
1 tsp. Salt
1 tsp. Ground Black Pepper
1 French Baguette
3 cups Mozzarella Cheese, sliced
¼ cup fresh Basil Leaves
1 tbsp. Balsamic Vinegar
1. Brush vegetables lightly with some of the olive oil then season with salt and
pepper and grill for 5 minutes on each side.
2. Remove vegetables from grill and cool for several minutes.
3. Slice bread into sandwich sized slices and brush insides lightly with olive oil
then lightly grill the insides of the bread about 1 minute.
4. Assemble the still warm sandwich by alternating layers of vegetables,
mozzarella cheese and basil.
Roast Beef and Sun Dried Tomato Mayo Panini
¼ cup Mayonnaise
2 tbsp. Oil-packed Sun-dried Tomatoes, minced
1 tbsp. prepared Horseradish
1 tbsp. Ketchup
cup Red Onion, slivered
cup Pickled Sweet Cherry Peppers, sliced
4 slices Sourdough Bread, ½ inch thick
½ cup Cheddar Cheese, shredded
6 ounces Roast Beef, deli-sliced thinly
pinch of Cayenne
pinch of Red Pepper Flakes
1. In a bowl, combine mayonnaise, tomatoes, garlic, horseradish, ketchup and
cayenne. Mix well.
2. In a small bowl, toss onion, peppers and pepper flakes together.
3. Spread butter on one side of each bread slice. Spread the mayonnaise
mixture on the other side.
4. Sprinkle cheese then top with roast beef. Top roast beef with the pepper
mixture.
5. Place other bread slice on top of pepper mixture, buttered side up.
6. Toast on the preheated Grill & Panini Press.