Merge Mexican and Italian cuisine in a simple yet delicious way. Enjoy it as a snack or a main dish. It is a source of protein and carbohydrates, containing everything needed to be delicious and nutritious.
Cut the meat into fajitas or long strips. Preheat a large skillet with cooking spray for 5 minutes, add the meat, and cover if you can.
Slice the bell peppers and onion into strips. We do not recommend making them into small pieces.
Preheat another skillet with olive oil for 5 to 7 minutes. Add the vegetables and sauté.
Cut the ciabattas in half. You can remove the bread crumb if you prefer a slightly lighter option. On the top halves, spread chipotle mayonnaise to your liking and on the bottom halves, Dijon mustard to your liking.
Slice the Manchego cheese.
Add the meat to the bottom half, followed by the cheese slices, onion, bell pepper, and finally the lettuce. Place the top half on.
We recommend using a panini press. Place two ciabattas in the press (if they fit) and let them heat, toasting the bread until it is golden brown and the cheese melts well.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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