Wolfgang Puck WPGPP20 Betriebsanleitung PDF herunterladen (Seite 7)

Salmon Panini

4 servings

INGREDIENTS

4 salmon fillets (3 to 4 ounces each), boned

1 teaspoon olive oil

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon fresh dill weed

1 loaf unsliced French bread

4 tablespoons Russian salad dressing

1 tablespoon capers

4 medium purple onion slices, razor thin

2 cups arugula, watercress or lettuce leaves

METHOD

1 With your Panini Press in the closed position preheat until the green

ready light illuminates.

2 Rub your fingers over salmon filets and check for bones. Remove

any you may find with tweezers.

3 Rub salmon filets with olive oil and sprinkle with salt, pepper and dill.

4 Place salmon filets in grill, two at a time, lower lid, and cook for 5

minutes or until cooked through.

5 While salmon is cooking, cut French bread in half horizontally.

Spread bread with Russian dressing. Sprinkle capers on bottom slice

of bread.

6 When salmon is finished cooking, remove to cutting board, and while

grill is still hot, carefully wipe grill surfaces with a damp towel.

7 Slice salmon and place on top of capers. Top with onion slices and

lettuce leaves. Place top slice of bread on sandwich and cook in the

Panini Maker for 2 minutes to toast the bread.

8 Slice into 4 pieces diagonally. Serve warm.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host

Grilled Vegetable Panini

4 servings

INGREDIENTS

1 large focaccia bread, halved horizontally

1 large red pepper, quartered

1 medium sweet onion, thinly sliced thin

1 tablespoon Italian dressing

1/2 cup pesto sauce

1 medium eggplant, sliced in 1/2-inch rounds

1/2 cup Fontina cheese, shredded

METHOD

1 With your Panini Press in the closed position preheat until the green

ready light illuminates.

2 Grill red pepper in Panini Maker for about 5 minutes, or until tender.

3 Put onion and eggplant in a bowl and cover with Italian dressing.

4 Grill eggplant slices in Panini Maker for 4 to 5 minutes. Repeat with

remaining eggplant and onion slices.

5 Spread bottom slice of focaccia bread with pesto sauce and top

with cooked peppers. Top with grilled eggplant and onion. Top with

shredded Fontina cheese. Cover with top slice of focaccia bread.

6 Place assembled sandwiches in Panini Maker and toast until cheese

melts, approximately 3 minutes.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host

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