7
Red Peppers and Goat Cheese
8
1
⁄
2
″
thick slices French bread
4 oz. goat cheese
3 scallions, finely chopped
1 cup roasted red peppers,
divided into 4 servings
Prepare goat cheese spread by mixing goat cheese, scallions, parsley, basil, and
garlic. Preheat panini press. Spread olive oil on one side of each slice of bread.
Place 4 slices of bread, oil side down, on the panini press. Spread prepared goat
cheese and roasted red peppers on each bread slice. Cover with remaining 4
slices of bread, olive oil side up. Close panini press. Cook 3 to 5 minutes or until
desired brownness.
Makes 4 sandwiches.
Reuben
8
1
⁄
2
″
thick slices sourdough bread
1
⁄
2
lb. prepared corned beef,
divided into four servings
1
⁄
2
cup sauerkraut
Preheat panini press. Spread olive oil on one side of each slice of bread.
Place 4 slices of bread, oil side down, on the panini press. Place corned beef,
2 tablespoons sauerkraut, and 1 slice of Swiss cheese on each slice of bread.
Cover with remaining 4 slices of bread, olive oil side up. Close panini press.
Cook 3 to 5 minutes or until desired brownness.
Makes 4 sandwiches.
Reuben Twist
8
1
⁄
2
″
thick slices sourdough bread
1
⁄
2
lb. deli turkey slices, divided into
four servings
1
⁄
2
cup coleslaw
Preheat panini press. Spread olive oil on one side of each slice of bread.
Place 4 slices of bread, oil side down, on the panini press. Place turkey,
2 tablespoons coleslaw, and 1 slice of Swiss cheese on each slice of bread.
Cover with remaining 4 slices of bread, olive oil side up. Close panini press.
Cook 3 to 5 minutes or until desired brownness.
Makes 4 sandwiches.
1 tablespoon parsley
1 tablespoon basil
1 teaspoon garlic, rinsed
Olive oil
4 slices Swiss cheese
Olive oil
4 slices Swiss cheese
Olive oil
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