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Smokey herbed panini with grilled parrilla peppers and pineapple-cucumber relish

Name: Smokey herbed panini with grilled parrilla peppers and pineapple-cucumber relish
Ingredients: - 300g Ardo Grilled red and yellow parrilla peppers; - 100g Ardo Smokey BBQ Herbs; - 200g Ardo Pineapple chunks; - 100g Ardo Cucumber diced; - 1-2 tablespoons of Ardo Thai herbs; - 8 slices of cheddar or equal amount of grated cheddar; - 4-6 slices of boiled ham; - Sea salt; - Juice of 1 lime; - Ginger syrup; - 4 herbed panini sandwiches (prebaked)

For 4 sandwiches

- 300g Ardo Grilled red and yellow parrilla peppers
- 100g Ardo Smokey BBQ Herbs
- 200g Ardo Pineapple chunks
- 100g Ardo Cucumber diced
- 1-2 tablespoons of Ardo Thai herbs
- 8 slices of cheddar or equal amount of grated cheddar
- 4-6 slices of boiled ham
- Sea salt
- Juice of 1 lime
- Ginger syrup
- 4 herbed panini sandwiches (prebaked)

Allergens

Gluten, Milk

Preparation

Relish:

Defrost the cucumber and the pineapple. Cut the pineapple in smaller pieces. Mix them together.
Blend the Thai herbs with the lime juice, a pinch of salt and a dash of ginger syrup.
Allow to marinate in the mixture.
Serve cold.

Panini:

Cover the bottom of the panini with the parrilla peppers. Add a slice of boiled ham, cheddar cheese and sprinkle the Smokey BBQ herbs on the cheese.
Bake in the panini bread machine.
Serve warm with the relish.

Smokey herbed panini with grilled parrilla peppers and pineapple-cucumber relish

For 4 sandwiches

Allergens

Preparation

Ardo products used in this recipe

Cucumber 10x10

Mix Smokey BBQ

Thai herb mix

Grilled red & yellow peppers parrilla - slices

Pineapple - supersweet

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