Back to overview

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

Grilled red & yellow peppers parrilla - slices

Pineapple - supersweet

Discover these new recipes

Grilled wrap with camembert and apple

Thai pineapple and mango skewer

"That’s amore" pizza

'Deluxe' Beet burger

Asian-style chicken drum leg

Asian-style Nasi Goreng

Asian-style wok

Baked scallops, quinoa, lentils and mussel gravy with peas

Beans & bean salad

Beet bacon and cheese Focaccia

Bio Miso soup

Black beans & butternut gratin

Blackberry & mango trifle

Breakfast wrap

Bruschetta Napoletana

Brussels waffle with whipped cream, mango and pineapple

Carpaccio Napoletana

Chachucka with spinach and beetroot bacon

Duo of broccoli- and cauliflower puree, veggie tots and shrimps

Greek yoghurt with fruit brunoise and crispy quinoa

Herbs butter

Indian cauliflower chickpeas curry

Italian penne pesto salad

Kids pizza

Lentil pate

Lentil Quinoa salad and 'Beet Bacon'

Less meat balls with wellness vegetable mix

Loaded fries tartiflette style

Loaded tricolore vegetable fries with pulled jackfruit

Mango chocolate dessert

Mango dessert with vanilla

Mexican beans and taco salad

Mexicana pizza

Nordic-style veggie mix with haloumi tempura sticks

Pink poke bowl

Pizza burrata and foglia

Quinoa breakfast with vanilla and exotic fruit

Quinoa vegetable pan with 'no meat' balls and romano beans.

Rainbow carrots with ginger and maple syrup

Ricotta muffins with blackberries

Roasted butternut, burrata and salted 'beet bacon' granola

Scandinavian-style baked potatoes

Scandinavian-style gravad lax

Smokey beet bacon burger

Smokey cheese melt black beans

Spicy blackberry crumble with vanilla ice cream

Spinach stoemp (mashed potatoes with spinach), beetroot burger, cherry tomatoes and beetroot bacon

Spirelli bolognese with lentils

Spring pizza

Sweet potato puree with grilled chicken and pulses

Thai Cauliflower power salad with avocado, Smoked salmon and Edamame soy beans.

Trappist and cauliflower pizza

Vegan carbonara ‘beet bacon’

Veggie mix Nordic style with roasted chick peas

Veggie pizza wrap baba ganoush, tricolore peppers and feta

Veggie pizza ‘Grill mix à la Siciliana’

White cannellini beans soup with beetroot bacon