Ardo Menu

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

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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:

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

 

Panini:

  1. 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.
  2. Bake in the panini bread machine.
  3. Serve warm with the relish.
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