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SKGE 2000 B2
DK
5) Skær kyllingefileten på langs, og læg den på tomaterne.
6) Læg baconskiverne på kyllingefileten.
7) Skær avocadoen op på langs hele vejen rundt, og løsn den fra stenen med
en drejebevægelse. Tag skallen af, og skær avocadoen i skiver. Dryp limes-
aften på avocadoen, så den ikke bliver brun. Læg skiverne på paninien.
8) Skær salatagurken i skiver, og læg dem på avocadoen.
9) Dæk paninien med endnu en skive toastbrød.
10) Læg forsigtigt paninien på varmepladen.
11) Ved hjælp af sikkerhedslåsen indstilles den ønskede afstand for den
øverste varmeplade, og låget lukkes.
12) Vent til paninien er ristet gyldenbrun, og tag den forsigtigt af paninigrillen.
Senneps-baguette
1 baguette
1 fed hvidløg
50 g syltede agurker
40 g pecorino
1 spsk. stærk sennep
2 spsk. sød sennep
50 g smør
2 spsk. hakket purløg
Salt, peber
1) Skær skiver på tværs i baguetten, men ikke helt igennem, med en afstand
på ca. 2-3 centimeter.
2) Pil hvidløget og pres det, skær de syltede agurker i meget små terninger,
og riv pecorinoen.
3) Rør den stærke og den søde sennep sammen med det bløde smør, hvidløg,
agurk, pecorino og purløg, og smag til med salt og peber.
4) Fyld sennepssmørret i baguettesnittene, og pak baguetterne ind i alufolie.
5) Læg baguetterne på varmepladen, som er forvarmet til varmetrinsinter-
val 3/MAX.
75


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