Breville SG820XL User Manual

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2-in-1& Maxi2-in-1Panini Press

Italian style snacks and sandwiches in minutes

INSTRUCTIONS FOR USE

AND RECIPE BOOK

Model SG620XL/SG820XL

CONTENTS

 

Page

Introduction

3

Breville Recommends Safety First

4

Know your Breville Panini Press

5

Operating Your Breville Panini Press

7

Toasting Open Sandwich ‘Melts’

7

Hints for Best Results

8

Care and Cleaning

9

Recipes

 

Savory Sandwiches

10

Dessert-StyleSandwiches

18

Maxi 2-in-1& Maxi2-in-1Panini Press

Congratulations

on your purchase of your new Breville® Panini Press™

2

BREVILLE RECOMMENDS SAFETY FIRST

IMPORTANT SAFEGUARDS.

We at Breville design and manufacture consumer products with the safety of you, our valued customers, in mind. In addition we ask that you excercise a degree of care when using any electrical appliance and adhere to the following precautions;

READ ALL INSTRUCTIONS.

This appliance is for household use only. Do not use this appliance for other than its intended use. Do not use outdoors.

The appliance is not intended for use by young children without adult supervision.

Do not leave the appliance unattended when in use.

Do not touch hot surfaces. Use handles.

Alwaysusetheapplianceonadry,levelsurface.

Do not place this appliance on or near a hot gas or electric burner, or where it could touch a heated oven.

Always provide adequate air circulation above and on all sides of appliance.

Onsurfaceswhereheatmaycauseaproblem, werecommendthatyouuseaninsulatingmat.

Do not let the cord hang over the edge of a table or counter, touch hot surfaces or become knotted.

Do not immerse cord, plug or appliance in water or any other liquid.

Always turn the power off and unplug before moving or cleaning appliance.

Donotuseharshabrasives,causticcleansers orovencleanerswhencleaningthisappliance.

Regularly inspect cord and appliance. If damaged, immediately stop use and contact Breville Customer Service 1-866-Breville.

This appliance has a polarized plug (one blade is wider than the other). To reduce the risk of electric shock, this plug is intended to fit into a polarized outlet only one way. If the plug does not fit, contact a qualified electrician. Do not attempt to modify the plug in any way.

Your Breville appliance comes with the unique “Assist Plug”, conveniently designed with a finger hole in the power plug, for easy and safe removal from the outlet. For safety reasons it is recommended you plug your Breville appliance directly into the power outlet. Do not use in conjunction with a power strip or extension cord.

UNPLUG FROM OUTLET WHEN NOT IN USE AND BEFORE CLEANING. ALLOW TO COOL BEFORE PUTTING ON OR TAKING OFF PARTS, AND BEFORE CLEANING THE APPLIANCE.

THE USE OF ACCESSORY ATTACHMENTS NOT RECOMMENDED BY THE APPLIANCE MANUFACTURER MAY CAUSE INJURIES.

4SAVE THESE INSTRUCTIONS

KNOW YOUR BREVILLE PANINI PRESS

Unique concealed hinge.

Integrated ‘warm up’ and ‘ready’ lights indicate when the appliance is heating or ready to use.

1500 watts for fast heat up and quick toasting.

Quality non-stickflat cooking plates for crispy toasted results without the use of butter or margarine.

Features the unique Breville Assist Plug.

Easier to insert, easier

to remove. Convenient cord storage.

Registered design.

Non-skidfeet.

Floating top plate automatically adjusts to thick or thin sandwiches.

Stylish professional chrome design looks great in any kitchen.

Locking storage lever slides to lock plates closed for upright storage.

Adjustable toast height Control for cooking open sandwich ‘melts’.

5

OPERATING YOUR BREVILLE PANINI PRESS

BEFOREUSE,FULLYUNWINDTHE CORDFROMCORDSTORAGEARE

Your Panini Press features an adjustable toastheight control that allows you to fix the top plate into a range of positions above the bottom plate. You can use your Panini Press asan open toaster, ideal for toasting ‘melts.’ You can also toast sandwiches and snacks thatdon’t need the weight of the top plate.

1.Allow the Panini Press to pre-heatuntil the green ‘ready’ light turns on.

2.Place sandwich to be melted on bottom plate.

3.Move the toast height control lever on the right side of the Panini Press to desired height. (See Fig 2.)

4.Slowly lower the top plate until it rests on the height control lever.

5.The top plate will produce the desired heat to melt ingredients.

6.Toasting ‘melts’ should take approximately 3-4minutes. Exact toasting time, however, is a matter of taste. It will also depend on the height of the top plate.

BEFORE USE

Remove any promotional labels and packing materials from the Panini Press.

Slide storage lever on the right side of the Panini Press handle backward to the open position. Check that the cooking plates are clean and free of dust. If necessary, wipe lightly with a damp cloth.

Make sure that the Panini Press is in the closed position for pre-heating.

1.Place on a flat, level surface. Insert the appliance plug into a 120V power outlet. The red power ‘on’ light will illuminate.

62. Allow the Panini Press to pre-heatin the closed position until the green ‘ready’ light illuminates.

3.While pre-heating,prepare the sandwich or snack and place it onto the bottom cooking plate. Always place sandwiches toward the rear of the bottom cooking plate.

Fig 1.

4.Close the top cooking plate. This plate has a floating hinge that is designed to evenly press down on the sandwich. (See Fig 1.)

5.Toasting should take approximately 6-10minutes. Exact toasting time is a matter of taste. It also depends on the type of bread and filling used.

6.When the sandwich is cooked, open the lid. Remove it with the help of a plastic or wooden spatula. Never use metal tongs or a knife because these utensils can damage the non-stickcoating.

The storage lever should not be used to clamp down the top plate when the sandwiches or

snacks are in the Panini Press. The weight of the top cooking plate will gradually press down the food during the cooking process. The toast height control can be moved to accommodate thick or thin melts by sliding the lever forward or backward along the arm. Always allow the Panini Press to pre-heatuntil the green ‘ready’ light illuminates. When using the Breville Panini Press for the first time, you may notice a fine smoke haze. This is caused by the heating of some of the components. Do not be concerned.

TOASTING OPEN SANDWICH ‘MELTS’

Your Panini Press features an Adjustable Toast Height Control feature which allows you to fix the top plate to a range of positions above the bottom plate. This allows your Panini Press to be used as an open toaster ideal for toasting open sandwich style ‘melts’. It can also be used for toasting sandwiches and snacks where you don’t need to apply the weight of the top plate.

1.Allow the Panini Press to preheat until the green ‘READY’ light illuminates.

2.Place sandwich to be melted on bottom plate.

3.Move the Toast Height Control clip on the right hand side of the Panini Press to the desired height. (See Fig 2.)

Fig 2.

4.Slowly lower the top plate until it rests on the height control clip.

5.The top plate will radiate the desired heat to melt ingredients such as cheese.

The Toast Height Control can be moved to accommodate thick or thin melts by sliding the clip forwards or backwards along the arm.

6.Toasting ‘melts’ should take approximately 4-5minutes. However exact toasting time will be a matter of taste. It will also depend on the height of the top plate.

SHORT CORD INSTRUCTIONS

1.A short power-supplycord (or detachablepower-supplycord) is to be provided to reduce the risk resulting from becoming entangled in or tripping over a longer cord.

2.Longer detachable power-supplycords or extension cords are available and may be used if care is exercised in their use.

3.If a longer detachable power-supplycord or extension cord is used.

The marked electrical rating of the cord set or extension cord should be at least as great as the electrical rating of the appliance, and

The cord should be arranged so that it will not drape over the countertop or tabletop where it can be pulled on by children or tripped over unintentionally.

If the appliance is of the grounded type, the extension cord should be a grounding-type3-wirecord.

FULLYUNWINDTHECORDFROMTHECORDSTORAGEFACILITYBEFOREUSE.

7

HINTS FOR BEST RESULTS

BREAD

Most types of bread can be used; white, whole wheat, cracked wheat, whole grain, raisin bread and so on. The Panini Press is ideal for toasting focaccia, pita bread, baguettes as well as rolls. Raisin bread, brioche or other sweet breads which contain a high sugar content will tend to brown quicker.

REHEATING

If the sandwich is not being eaten immediately, place it on a paper napkin to absorb condensation. To keep for longer, place on a rack in an oven-proofdish to keep warm in a low oven, about 100˚C (200˚F). The sandwich will keep hot for up to 20 minutes this way, but will then begin to dry out.

FILLINGS

Try to use canned or pre-cookedfruit as fresh fruit may give off excessive juices when heated.

Be careful when biting into sandwiches containing fillings such as cheese and tomato or jam as they retain heat and can burn if eaten too quickly.

TOASTING BREAD

The unique flat plate design make the Panini Press ideal for toasting plain breads, and pita bread, without any fillings or spreads. Try toasting pita bread with jams for a great alternative to standard breads at breakfast.

FAT FREE SNACKS

Due to the non-stickcooled flat plate design, it is not necessary to use any butter or margarine on the outside of your toasted snacks.

8

CARE AND CLEANING

Before cleaning, turn the power off at the power outlet and then remove the plug. Allow your Panini Press to cool slightly. The unit is easier to clean when slightly warm.

Always clean your Panini Press after each use to prevent a build up of baked on foods.

Wipe cooking plates with a soft cloth. If cooked on food is not removed by this method, reheat the unit for 1-2minutes, then brush with a little oil or melted butter. Allow to stand for five minutes, then wipe with a damp cloth.

The cooking plates are coated with a non-sticksurface, do not use abrasives.

Do not use spray-onnonstick coatings as this will effect the performance of thenon-sticksurface on the cooking plates.

TO STORE YOUR

PANINI PRESS:

1.Slide the storage clip towards the front handle so that the top and bottom cooking plates are locked together.

2.Wrap the cord in the cord storage area below the unit. (See Fig 3.)

Fig 3.

3. Store on a flat level surface.

The storage clip should not be used to clamp down the top plate when sandwiches are in the Panini Press.

DO NOT IMMERSE ANY PART OF THE BREVILLE PANINI PRESS IN

WATER OR ANY OTHER LIQUID.

9

SAVORY PANINI SANDWICHES

HERBED OMELETTE SANDWICH

Serves 2

3 bacon slices

1 tablespoon (15ml) extra virgin olive oil

1 cup (or 4oz; 100g) button mushrooms, sliced

13 cup shallots, thinly sliced Freshly ground black pepper 3 eggs, lightly beaten

1 tablespoon freshly chopped herbs

14 cup thinly sliced roasted red pepper

1 large focaccia, halved

4oz (125g) sliced Swiss cheese

1.Preheat Panini Press for 10 minutes.

2.Meanwhile, fry bacon in a non-stickfry pan until crisp. Remove from pan and set aside. Sauté mushrooms and shallots in fry pan until any liquid has evaporated. Remove from heat.

3.Beat eggs lightly adding pepper and herbs. Pour mixture over mushrooms in pan. Return to medium heat and cook until eggs are set but soft in the center, approximately 3-5minutes.

4.Roughly chop omelet. Cut each focaccia in half to form a sandwich. Fill the focaccia with omelet, red pepper, cheese and bacon.

5.Cook focaccia until golden, crisp and heated through, approximately 8 minutes.

Serving Suggestion: Serve with a mixed green salad.

GRILLED CHICKEN LAHVASH WITH MANGO & PINENUT MAYONNAISE

Serves 2-3

14 cup (56g) mayonnaise

2 teaspoons (10ml) chilli sauce

1 teaspoon (5ml) grated lime zest

2 teaspoons (10ml) lime juice

4oz (or 12 cup; 125g) canned mango pieces – drained

4 teaspoons toasted pine nuts

1 grilled boneless chicken breast – sliced thinly

2 sheets lahvash, (soft flat bread)

1 avocado, sliced

1.Preheat Panini Press for 10 minutes.

2.Combine mayonnaise, chilli sauce, zest, juice,mango, pine nuts and chicken.

3.Spread chicken mixture over each lahvash. Top with avocado and roll tightly.

4.Cook lahvash rolls until golden, crisp and heated through, approximately 8 minutes.

Serving Suggestion: Serve sliced on the diagonal with a mixed green salad.

SAVORY PANINI SANDWICHES cont’d

MEXICAN TORTILLAS

Serves 2-3

12 cup (125g) Mexican salsa

14 cup red kidney beans

1 tablespoon freshly snipped chives

14lb finely chopped chorizo sausage

8 fresh corn tortillas

12 cup (100g) tzatziki (yogurt dip with cucumber and garlic)

12 cup (100g) avocado dip

4oz (1 cup or 125g) mozzarella cheese, grated

12 cup (100g) sour cream

1.Preheat Panini Press for 10 minutes.

2.Combine salsa, beans, chives and sausage. Spoon mixture over 4 tortillas. Next place alternating layers of avocado dip and grated cheese on each tortilla. Finally use the last 4 tortillas to top the stacks. Be careful not overfill.

3.Cook tortillas until golden, crisp and heated through, approximately 8 minutes.

Serving Suggestion: Serve with sour cream and mixed green salad.

ITALIAN VEGETARIAN FOCACCIA SANDWICHES

Serves 2-3

3 small round cheese and olive focaccia

4 teaspoons (20ml) pesto

12 cup Italian (Roma) tomatoes, sliced 4oz (100g) bocconcini (fresh mozzarella)

cheese, drained and sliced

1 medium Spanish onion, thinly sliced

1 tablespoon (15ml) balsamic vinegar

4 teaspoons (20ml) extra virgin oil Salt and freshly ground pepper, to taste

1.Preheat Panini Press for 10 minutes.

2.Cut focaccia in half to form a sandwich. Spread with pesto. Fill with combined tomatoes, cheese, onions, vinegar, oil and seasonings.

3.Cook focaccia until golden, crisp and heated through, approximately 8 minutes.

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SAVORY PANINI SANDWICHES cont’d

ROAST BEEF KEBABS

Serves 2-3

2 rounds pita bread

4 tablespoons (or 2oz; 70g) cream cheese

3 teaspoons (15ml) seeded mustard

2 teaspoons (10ml) lemon juice

13 cup grated canned beet, drained (optional)

14 lb thinly sliced rare roast beef

13 cup marinated roasted eggplant

1.Preheat Panini Press for 10 minutes.

2.Split pitas open to form a pocket and spread with combined cream cheese, mustard and lemon juice. Top with beet, roast beef and eggplant. Close pocket.

3.Cook pita bread until golden, crisp and heated through, approximately 10 minutes.

Serving Suggestion: Serve sliced.

SMOKED SALMON

LAHVASH ROLL

Serves 2-3

1 large sheet of soft lahvash bread 3oz (100g) cream cheese

1 tablespoon (15ml) lime juice

2 teaspoons drained capers

2 teaspoons freshly chopped dill Freshly ground black pepper, to taste

2 zucchini, cut into thin matchstick strips 8oz (200g) smoked salmon

1.Preheat Panini Press for 10 minutes.

2.Spread each lahvash with combined cream cheese, lime juice, capers, dill and pepper. Top with zucchini and salmon roll tightly.

3.Cook lahvash rolls until golden, crisp and heated through, approximately 5-8minutes.

Serving Suggestion: Serve sliced.

SAVORY PANINI SANDWICHES cont’d

SPICY LAMB IN PITA

Serves 2-3

1 tablespoon (15ml) oil 4oz ground lamb

2 tablespoons finely chopped onions

12 cup diced tomato

1 tablespoon freshly chopped mint

14 teaspoon ground coriander Pinch ground ginger

12 teaspoon ground cumin

14 teaspoon turmeric

Salt and freshly ground black pepper, to taste

3 rounds of pita bread

3 slices Swiss cheese

34 cup (150g) tzatziki (yogurt dip with cucumber and garlic)

1.Preheat Panini Press for 10 minutes.

2.Heat oil in a non-stickfry pan, sauté ground lamb, onions, tomato, mint, spices and seasonings until browned and cooked. Drain.

3.Split pitas open to form pockets. Fill with lamb mixture and insert a cheese slice into each.

4.Cook pitas until golden, crisp and heated through.

Serving Suggestions: Serve with tzatziki sauce.

WARM CAESAR SANDWICH

Serves 2

3 bacon slices

2 rounds pita bread

1 grilled boneless chicken breast, thinly sliced

1 hard boiled egg, peeled and sliced

13 cup prepared garlic croutons

12 cup baby spinach leaves

14 cup freshly grated Parmesan cheese Caesar salad dressing

1.Preheat Panini Press for ten minutes.

2.Meanwhile heat a non-stickfry pan and fry bacon until crispy. Cut pita bread in half to form a sandwich. Fill with combined bacon, chicken, eggs, croutons,spinach and cheese.

3.Cook pita bread until golden, crisp and cooked through, approximately 6 minutes.

Serving Suggestion: Serve drizzled with Caesar salad dressing.

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SAVORY PANINI SANDWICHES cont’d

MEDITERRANEAN LAYERED

FOCACCIA

Serves 2-3

2 focaccia rolls

2 tablespoons (30ml) pesto

13 cup marinated roasted eggplant

14 cup marinated roasted red pepper

14 cup grilled sliced sweet potato

13 cup (100g) oil packed sun dried tomatoes, drained

12 cup mushrooms, sliced

14lb (100g) sliced Swiss cheese

1.Preheat Panini Press for 10 minutes.

2.Cut bread rolls in half and spread with pesto. Fill with eggplant, red pepper, sweet potato, dried tomato, mushrooms and cheese.

3.Cook bread rolls until golden, crisp and heated through, approximately 8 minutes.

GORGONZOLA PANINI

 

Serves 2

 

2 tablespoons herb and garlic

 

 

butter, commercial

 

4 slices crusty country-stylebread

 

1 cup spinach leaves

 

13 cup (60g) Gorgonzola cheese, crumbled

 

 

18 cup marinated roasted red pepper

 

1.

Preheat Panini Press for 10 minutes.

 

2.

Spread herb and garlic butter over bread

 

 

slices. Make 2 sandwiches with bread,

 

 

spinach, cheese and red pepper.

 

3.

Cook until golden, crisp and heated

 

 

through approximately 6 minutes.

14

Serving Suggestion: Serve cut in half.

 

 

 

ANTIPASTO RYE BREAD

Serves 2-3

4 slices rye bread

2 teaspoons (10ml) extra virgin olive oil

1 tablespoon sun-driedtomato paste (if unavailable make paste from

oil-packedsun-driedtomatoes in a small food processor)

14 cup (60g) hummus (Middle Eastern sauce made from mashed chickpeas)

8oz (825g) artichoke hearts, drained and sliced

4 slices Swiss cheese

1.Preheat Panini Press for 10 minutes.

2.Spread rye bread with combined oil and tomato paste, then hummus. Fill with artichoke hearts and cheese to make 2 sandwiches.

3.Cook until golden, crisp and heated through, approximately 8 minutes.

Serving Suggestion: Serve cut in half.

SAVORY PANINI SANDWICHES cont’d

GOAT’S CHEESE AND

ROASTED PEPPER

Serves 2

1 large round focaccia

13 cup (90g) softened goat’s cheese

2 teaspoons roughly chopped Italian parsley

2 teaspoons roughly chopped basil

1 clove garlic, thinly sliced

1 tablespoon drained capers

1 tablespoon (15ml) lemon juice

2 teaspoons (10ml) sweet Thai chile sauce

13 cup marinated roasted zucchini 2oz (50g)sun-driedtomatoes

1.Preheat Panini Press for 10 minutes.

2.Cut baguette in half. Fill with layers of prosciutto, cheese and basil. Season to taste and drizzle with oil

3.Cook baguettes until golden, crisp and heated through, approximately 6-8minutes.

PROSCUITTO BAGUETTE

Serves 2

2 small-mediumbaguette rolls 3oz Italian prosciutto

3oz bocconcini (fresh mozzarella) cheese, thinly sliced

4 basil leaves

Freshly ground black pepper

1 tablespoons extra virgin olive oil

1.Preheat Panini Press for 10 minutes.

2.Cut baguette in half. Fill with layers of prosciutto, cheese and basil. Season to taste and drizzle with oil

3.Cook baguettes until golden, crisp and heated through, approximately 6-8minutes.

Focaccia may need to

be cut in half to fit into

Panini Press.

15

SAVORY PANINI SANDWICHES cont’d

GRILLED CHICKEN AND FRESH HERB SAUCE

Serves 2

1 grilled boneless chicken breast, sliced

1 clove garlic, thinly sliced

13 cup chopped parsley

1 tablespoon finely chopped sage

14 cup stuffed pimento green olives, roughly chopped

1 tablespoon drained capers

1 tablespoon (15ml) extra virgin olive oil

12 teaspoon (2ml) freshly grated lime zest

2 teaspoons (10ml) lemon juice

4 large slices ciabatta bread (Italian long, wide loaf of bread)

4 large slices Swiss cheese

1.Preheat Panini Press for 10 minutes.

2.Combine chicken, garlic, parsley, sage, olives, capers, oil, zest and juice. Fill bread with chicken mixture and sliced cheese to make 2 sandwiches.

3.Cook until golden, crisp and heated through, approximately 8-10minutes.

Serving Suggestions: Serve on fresh mixed salad greens.

TUNA AND ARTICHOKE

Serves 2

2 large crusty round rolls

13 cup black olive paste 6oz (170g) can tuna, drained

6 marinated baby artichokes

14lb (125g) Brie cheese, thinly sliced

1.Preheat Panini Press for 10 minutes.

2.Cut rolls in half and spread with olive paste. Fill with tuna, artichokes and cheese.

3.Cook until golden, crisp and heated through, approximately 8 minutes.

16

SAVORY PANINI SANDWICHES cont’d

CRISPY SWORDFISH

SANDWICHES

Serves 2

12lb (each about14lb or 125g) fresh swordfish steaks

2 teaspoons (10ml) extra virgin olive oil

2 tablespoons freshly chopped herbs (basil, chives, thyme, dill)

12 teaspoon (2ml) paprika

Salt and ground black pepper, to taste 1 large piece of focaccia

2 tablespoons (30ml) mayonnaise

4 tomato slices

2 teaspoons drained capers

6 baby spinach leaves

1.Preheat Panini Press for 10 minutes.

2.Brush fish steaks with half the olive oil. Coat fillets with combined herbs, paprika and seasonings.

3.Heat remaining oil in a fry pan. Fry fish until golden. Remove and drain.

4.Cut focaccia in half to form a sandwich and spread mayonnaise. Fill with fish, tomato, capers and spinach.

5.Cook focaccia until golden, crisp, and heated through, approximately 5 minutes.

Focaccia may need to be cut in half to fit into Panini Press.

Fontina cheese may be replaced with Parmesan or Romano cheese.

JUMBO SHRIMP AND

WATERCRESS SANDWICHES

Serves 2

4 slices whole grain bread

2oz (70g) cream cheese, softened 4 tablespoons herb & garlic butter 2 cups (75g) watercress

1lb medium cooked jumbo shrimp, peeled & de-veined

1.Preheat Panini Press for 10 minutes.

2.Spread bread with combined cream cheese and garlic butter. Fill with watercress paprika and seasonings.

3.Heat remaining oil in a fry pan. Fry and shrimp to make 2 sandwiches.

4.Cook until golden, crisp and heated through, approximately 8 minutes.

ITALIAN FONTINA TOAST

Serves 2

8 slices white bread

4oz (100g) Italian fontina cheese, sliced

14 cup marinated roasted red peppers

14 cup sliced marinated mushrooms

1.Preheat Panini Press for 10 minutes.

2.Fill bread with layers of cheese, red pepper and mushrooms. Season with pepper. Make into 2 sandwiches.

3.Cook until golden, crisp and heated through approximately 6-8minutes.

17

DESSERT-STYLESANDWICHES

DESSERT-STYLESANDWICHES cont’d

TOASTED CHOCOLATE PANINI

Serves 2

2oz (80g) cream cheese, softened 4 slices textured Country style bread 8oz (250g) bittersweet chocolate,

coarsely grated Vanilla ice-cream

1.Preheat Panini Press for 10 minutes.

2.Spread cream cheese over bread slices and sprinkle with grated chocolate. Sandwich together.

3.Cook until golden, crisp and heated through, approximately 6 minutes.

Serving Suggestion: Serve with ice cream.

CRISPY BRIOCHE WITH BERRIES AND ICE-CREAM

Serves 2

12 pint strawberries, hulled

12 pint blueberries

12 pint raspberries

14 cup (60ml) port

1 loaf brioche Vanilla ice cream

Confectioners’ sugar, sifted

1.Preheat Panini Press for 10 minutes.

2.Puree berries and port until smooth. Set aside. Cut 4 slices from brioche and cook until toasted, approximately 5 minutes.

3.Arrange toasted brioche on 2 large, white plates. Top with ice-creamand drizzle with berry sauce.

Serving Suggestion: Serve immediately, dust with confectioners’ sugar.

CRISP BERRY AND MASCARPONE SANDWICHES

Serves 2

4 slices Country styled bread

14 cup (100g) Mascarpone cheese

12 pint (150g) strawberries, hulled and sliced

12 pint (150g) raspberries

1 tablespoon (15ml) honey

1.Preheat Panini Press for 10 minutes.

2.Spread cheese over bread slices. Fill with berries and drizzle with honey to make 2 sandwiches.

3.Cook until golden, crisp and heated through approximately 8 minutes.

SWEET NECTARINE SANDWICH

Serve 2

40g unsalted butter, softened

4 slices soy and linseed grain bread

2 nectarines, peeled and sliced

1 teaspoon (5ml) ground cinnamon

2 tablespoons superfine sugar

1.Preheat Panini Press for 10 minutes.

2.Spread butter over bread slices. Fill with sliced nectarine and sprinkle with combined cinnamon and sugar to make 2 sandwiches.

3.Cook until golden, crisp and heated through approximately 8 minutes.

SWEET FIG FOCACCIA

Serves 2

2 small plain rounds of focaccia

14 cup (80g) fresh ricotta cheese

3 fresh figs, thinly sliced

6 small fresh mint leaves

1 tablespoon superfine sugar

1.Preheat Panini Press for 10 minutes.

2.Cut focaccias in half to form a sandwich. Spread with ricotta cheese. Fill with figs, mint leaves and sprinkling of superfine sugar.

3.Cook until crisp, golden and heated through approximately 8 minutes.

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