TKTK Italian Panini
with Monterey Jack Cheese
A twist on the old ham and cheese this panini is serving up serious savoury flavour with melted Monterey jack cheese and your choice of charcuterie. Sliced pickle and a thick layer of dijonnaise round out this delicious lunchtime meal!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
125 g
Trio de charcuteries
2 pièce(s)
Pain à sandwich
(Contient Orge, Blé)
1 tasse(s)
Monterey Jack, râpé
(Contient Lait)
90 ml
Cornichon à l'aneth, en tranches
1 cs
Moutarde à l’ancienne
(Contient Moutarde Peut contenir Blé, Crustacés, Oeuf, Poisson, Lait, Sésame, Soya, Sulfites)
2 cs
Mayonnaise
(Contient Oeuf, Moutarde Peut contenir Sulfites, Blé, Moutarde, Crustacés, Poisson, Lait, Sésame, Soya)
Pas inclus dans votre livraison
0.06 cc
Sel*
0.06 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- Halve sandwich buns. Brush tops of each sandwich bun with 1/2 tbsp oil.
- Drain, then roughly chop pickles.
- Combine mayo and dijon in a small bowl. Season with salt and pepper, then stir to combine.
- Divide mustard mayo between bottom buns. Layer 3-4 pieces of your favourite charcuterie meat over top. (NOTE: Save remaining charcuterie for a future creation.)
- Divide pickles over top, then sprinkle with cheese. Close with top half.
- Transfer paninis to a lined baking sheet. Place another large baking sheet over top of the paninis and press down firmly to secure (NOTE: You can place a heavy pot or saucepan on the top baking sheet to help weigh it down.)
- Bake in the middle of the oven until golden-brown and cheese has melted, 4-5 min.
- If using, place paninis into the sandwich press and close. Grill until golden-brown and cheese has melted, 3-5 min.
- Remove paninis from the oven and halve.
- Divide cubano-style paninis between plates.