Hamilton Beach 25450 Use And Care - Page 9

840111000 Ev02.qxd 4/2/03 11:55 AM Page 9 Prosciutto and Mozzarella 8 1⁄2″ thick slices Italian bread 1⁄4 lb. prosciutto, divided into four servings 4 moist sun-dried tomatoes, chopped, divided into four servings 4 slices mozzarella cheese Olive oil Preheat panini press. Spread olive oil on one side of each slice of bread. Place 4 slices of bread, oil side down, on the panini press. Place prosciutto, 1 slice mozzarella cheese, and sun-dried tomato on each slice of bread. Cover with remaining 4 slices of bread, olive oil side up. Close panini press. Cook 3 to 5 minutes or until desired brownness. Makes 4 sandwiches. Chicken and Feta 8 1⁄2″ thick slices French bread 1⁄2 lb. cooked chicken strips, divided into four servings 2 cups Romaine lettuce, chopped 8 tablespoons feta cheese Olive oil Preheat panini press. Spread olive oil on one side of each slice of bread. Place 4 slices of bread, oil side down, on the panini press. Place chicken, 1⁄2 cup Romaine lettuce, and 2 tablespoons feta cheese on each slice of bread. Cover with remaining 4 slices of bread, olive oil side up. Close panini press. Cook 3 to 5 minutes or until desired brownness. Makes 4 sandwiches. Fontina 8 1⁄2″ thick slices French bread 4 slices fontina, cut to fit bread 1⁄2 cup mushrooms, sliced 1⁄2 cup roasted red peppers, sliced Olive oil Preheat panini press. Spread olive oil on one side of each slice of bread. Place 4 slices of bread, oil side down, on the panini press. Place 1 slice fontina, 2 tablespoons mushrooms, and 2 tablespoons roasted red peppers on each slice of bread. Cover with remaining 4 slices of bread, olive oil side up. Close panini press. Cook 3 to 5 minutes or until desired brownness. Makes 4 sandwiches. 9