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104
SPM 2000 B2
NL
BE
Kipfi let-panini
400 g kipfi let
20 g boter
Peper, zout, paprikapoeder
120 g bacon, in reepjes
6 plakjes witbrood/tostibrood
3 el saladedressing (yoghurt)
30 g ijsbergsla
2 tomaten
1 avocado
1 tl citroensap
50 g komkommer
Spel de kipfi let onder stromend water kort af en dep de fi let met keukenpapier
droog. Verhit in een koekenpan boter en braad de kipfi lets daarin aan beide
kanten op hoog vuur aan. Temper het vuur tot matig en braad de kipfi lets ca.
10 minuten. Kruid de fi let na het braden met zout, peper en paprika, neem de
let uit de pan nemen en leg ze weg.
Verhit het vet in de pan nogmaals en bak de baconreepjes daarin knapperig.
Verdeel de yoghurtdressing over 3 plakjes tosti-/witbrood, leg er ijsbergsla op,
snijd de tomaten in plakjes, kruid ze en leg ze op de sla.
Snijd de kipfi lets in de lengte open en leg ze op de tomaten.
Leg de baconreepjes op de kipfi lets.
Snijd de avocado in de lengte rondom open en maak hem met een draaibe-
weging los van de pit. Trek de schil eraf en snijd de avocado in plakjes.
Besprenkel de avocado met het citroensap, zodat deze niet bruin kleurt.
Leg de plakjes op de panini's.
Snijd de komkommer in plakjes en leg die op de avocado.
Bedek de panini's met een tweede plakje brood.
Leg de panini's voorzichtig op de op het middelste verwarmingsniveau voorver-
warmde paninimaker en sluit het deksel.
Wacht tot de panini's goudbruin zijn geroosterd en haal ze voorzichtig uit de
paninimaker.
IB_104005_SPM2000B2_LB3.indb 104IB_104005_SPM2000B2_LB3.indb 104 16.01.15 10:1416.01.15 10:14
107


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