Mexican Panini

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.
Ingredients
8
Servings
  • 8 ciabatta rolls, whole-grain
  • 1 1/2 kilos skirt steak
  • 1 onion
  • 1 lettuce, disinfected in wedges
  • mayonnaise, chipotle
  • Dijon mustards
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 400 grams Manchego cheese
  • black olives
  • cooking spray
  • 1 tablespoon olive oil
Preparation
30 mins
15 mins
Low
  • 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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