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Kickstarter Recipe
13
Questions? ninjakitchen.co.uk
MOZZARELLA AND TOMATO
CIABATTA PANINI
SOURDOUGH PESTO AND
GOAT’S CHEESE PANINI
PREP:
5 MINUTES |
COOK:
9-10 MINUTES |
MAKES:
1 SERVING |
POSITION:
HORIZONTAL
PREP:
5 MINUTES |
COOK:
12 MINUTES |
MAKES:
1 SERVING |
POSITION:
HORIZONTAL
DIRECTIONS
1
Slice ciabatta in half horizontally. Spread the
basil pesto over the cut side of one half. Arrange
cheese and tomato slices on top. Season to taste,
sandwich bread together and place panini as far
forward on the grill tray away from handle. Brush
with olive oil. Using the top handle, press down
so the top cooking plate lowers.
2
Flip unit down to horizontal position and push
the lever back all the way until it clicks into
position.
3
Select PANINI, select HIGH and set the timer to
9-10 minutes.
4
Insert the press into the unit. Select START/STOP
to begin.
5
Check after 9 minutes whether cheese is
melted,
if not cook for longer
. When cooking
is complete, remove panini press from unit and
serve immediately.
DIRECTIONS
1
Flip unit down to horizontal position and push
the lever back all the way until it clicks into
position.
2
Spread pesto over one slice of bread and spread
goat’s cheese on other slice of bread. Arrange
pepper and leaves on top. Season to taste.
3
Sandwich bread together and place sandwich as
far forward on the grill tray away from handle.
Brush with olive oil. Using the top handle, press
down so the top cooking plate lowers. Insert
press into unit.
4
Select PANINI, select HIGH and set the timer to
12 minutes. Select START/STOP to begin. Bake
until your desired shade is reached.
5
Check after 10 minutes whether cheese has
softened,
if not cook for longer
. When cooking
is complete, remove panini press from unit and
serve immediately.
INGREDIENTS
1 ciabatta roll
1-2 teaspoons basil pesto
4 slices of mozzarella cheese
1 medium tomato, sliced
Salt and pepper
1 tablespoon olive oil
INGREDIENTS
2 slices of sourdough bread
1 tablespoon sun dried tomato pesto
100g soft goat’s cheese
50g cooked peppers
Handful of spinach or rocket leaves
Salt and pepper
1 tablespoon olive oil
