Name: Mozzarella-grilled Panini With Chilli-spiked Prawns & Olives
Prep time: 30 min
Total time: 30 min
Yield: 2
Cuisine: not set
Ingredients: 8 oz (225 g) peeled cooked prawns, thawed if frozen; 1 fresh green chilli deseeded and chopped; 2 spring onions chopped; 2 oz (50 g) pitted black olives halved; 1 garlic clove chopped (optional); grated rind of 1 lemon and squeeze of lemon juice; 2 panini rolls or individual ciabatta; 1 small handful parsley trimmed and roughly copped; salt and pepper; 5 oz (150g) mozzarella cheese thinly sliced; olive oil

by Laurenjs

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INGREDIENTS

8 oz (225 g) peeled cooked prawns, thawed if frozen
1 fresh green chilli ; deseeded and chopped
2 spring onions ; chopped
2 oz (50 g) pitted black olives ; halved
1 garlic clove ; chopped (optional)
grated rind of 1 lemon and squeeze of lemon juice
2 panini rolls or individual ciabatta
1 small handful parsley ; trimmed and roughly copped
salt and pepper
5 oz (150g) mozzarella cheese ; thinly sliced
olive oil

Servings

INSTRUCTIONS

Preheat the grill to a medium-high setting. Dry the prawns on kitchen paper and place them in a bowl. Add the chilli, spring onions, olives and garlic, if liked. Stir in the lemon rind and juice, parsley and seasoning to taste.

Slice the bread into two layers and place the bottom halves, cut sides down, on the rack in the grill pan. Lay the top halves on the rack, cut sides up. Toast the breads for 1-2 minutes until browned and crisp.

Turn the breads over. Divide the prawn mixture between the bottom halves, piling it in place and making sure the breads are covered. Arrange the mozzarella slices on the top halves. Drizzle a hint of olive oil over the prawn mixture and on the mozzarella but take care not to add too much or the bread will be greasy.

Place under the grill until the prawn filling is hot and the mozzarella is melted and bubbling. Use a palette knife to lift the bread lids on top of the prawn filling, scraping up any mozzarella that may have drizzled off the bread. Serve immediately.

NOTES

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Mozzarella-grilled Panini With Chilli-spiked Prawns & Olives

8 oz (225 g)  peeled cooked prawns, thawed if frozen 
1  fresh green chilli deseeded and chopped
2  spring onions chopped
2 oz (50 g)  pitted black olives halved
1  garlic clove chopped (optional)
  grated rind of 1 lemon and squeeze of lemon juice 
2  panini rolls or individual ciabatta 
1 small handful  parsley  trimmed and roughly copped
  salt and pepper 
5 oz (150g)  mozzarella cheese thinly sliced
  olive oil

Preheat the grill to a medium-high setting.  Dry the prawns on kitchen paper and place them in a bowl.  Add the chilli, spring onions, olives and garlic, if liked.  Stir in the lemon rind and juice, parsley and seasoning to taste.

Slice the bread into two layers and place the bottom halves, cut sides down, on the rack in the grill pan.  Lay the top halves on the rack, cut sides up.  Toast the breads for 1-2 minutes until browned and crisp.

Turn the breads over.  Divide the prawn mixture between the bottom halves, piling it in place and making sure the breads are covered.  Arrange the mozzarella slices on the top halves.  Drizzle a hint of olive oil over the prawn mixture and on the mozzarella but take care not to add too much or the bread will be greasy.

Place under the grill until the prawn filling is hot and the mozzarella is melted and bubbling.  Use a palette knife to lift the bread lids on top of the prawn filling, scraping up any mozzarella that may have drizzled off the bread.  Serve immediately.

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Nutrition

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Serving Size: 1 Serving (39g)
Recipe Makes: 2 Servings

Calories: 17
Calories from Fat: 2 (12%)

Amt Per Serving		% DV

	Total Fat 0.2g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 41.1mg		1 %
Potassium 123.9mg		3 %
Total Carbohydrate 3.7g		1 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 3g
Protein 0.8g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 17

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