Manual Bestron ASW113CO (page 34 of 52) (English, German, Dutch, French, Italian, Spanish)

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Italian – Sandwich

Ingredients:

• 2 slices of bread per sandwich

• 1 Tbsp olive oil

• ½ small onion

• ½ small red pepper

• 3 anchovies or alternatively:

• 2 sun-dried tomatoes in oil (up to 3 tomatoes)

• 50 g mozzarella

• 6 black olives

• 1 Tbsp chopped parsley

• ½ Tsp chopped thyme

Preparation:

Drizzle the bread with olive oil. Slice the onion into

rings and the pepper into thin strips. If you are using

sun-dried tomatoes instead of anchovy fillets, cut

these into thin strips. Slice the mozzarella. Spread

the prepared ingredients with the olives onto the

bread and sprinkle with parsley and thyme, then grill

in the Panini grill for 4-6 minutes.

Chicken Pesto Paninis

Ingredients:

• 1 Focaccia bread, quartered

• ½ cup of basil pesto from a jar

• 200 g of cooked chicken breast thinly sliced

• 200 g of green pepper finely cubed

• 150 g red onion sliced into rings

• 250 g grated gouda cheese

Preparation:

Pre-heat your Panini grill. Slice every Foccacia

quarter in half and spread each side with the pesto.

Then add the ingredients such as the chicken breast,

pepper, onion and the cheese. Cover with the other

half of the bread and grill the paninis in the pre-

heated grill for about 5 mins or until golden brown

and the cheese has melted.

Marc`s Panini

Ingredients:

• 1 Foccacia bread, quartered, or 4 Ciabatta rolls

• 1 tomato

• 1 cucumber

• 4 slices melting cheese

• 4 slices ham or salami

• herb butter

• salt and pepper

• herbs as desired

Preparation:

Slice the Panini bread lengthwise and spread with

the herb butter. Place the ham or the salami on the

bottom half. Slice the cucumber and tomato and

place on the bread, season and sprinkle with fresh

herbs. Add the slices of cheese and cover with

the other half of the Panini. Grill the Paninis in the

preheated grill for about 5 mins or until golden brown

and the cheese has melted.

Korean Fire Meat

Ingredients:

• 1 kg pork sliced into slices of about 1cm thick

• 1 leek

• 3 cloves garlic

• 5 Tbsp Soya sauce

• 5 Tbsp oil (sunflower oil)

• 2 Tbsp vinegar (wine vinegar)

• 1 squeezed lemon

• 7 Tsp Chinese mixed herbs

• 2 Tsp Cayenne pepper

Preparation:

Finely chop or crush the garlic. Mix this together with

all the liquid ingredients and herbs to make a sauce.

Slice the leek into rings. Now you need a bowl (at

best with a lid) to marinate the meat in. Close the lid

(or cover the bowl) and place in the fridge. Leave it

to marinate for 1-3 days, after ½ the time has passed

stir with a spoon (or turn the meat slices) so that the

marinade is evenly distributed. After marinating,

place the meat pieces on the preheated Panini grill

and cook as desired.

Thai - Fish

Ingredients:

• 1 kg fish fillets (e.g. redfish, hake, shark catfish,

etc.)

• 1 Tbsp cumin

• 2 Tbsp oyster sauce

• 100 ml oil (e.g. sesame, sunflower or nut oil)

• 1 Tsp green curry paste

• ½ lemon juice

• salt

• sugar

Preparation:

The fish can be fresh or frozen, but must then be

thawed. Now salt the fillets and lightly sugar them.

Mix the oil, oyster sauce, cumin, lemon juice

and curry paste in a screw-top jar or shaker. The

longer and more intensively it’s shaken, the longer

the emulsion-type state of the marinade will be

maintained (an advantage for marinating). Pour the

marinade over the fish and leave to marinate in the

fridge for at least 2 hours. Then, place on the pre-

heated Panini grill and grill each side for about 3-4

minutes.

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Bestron ASW113CO Manual

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