Serves 8
Directions
- 1Mix the ingredients for the base (flour, salt, instant yeast, oil, Greek yogurt) with a spoon, sifting the yeast.
- 2Knead the mixture by hand for 10 minutes until a dough ball is formed.
- 3Let the dough rest covered with cling film for half an hour.
- 4Divide the dough into 8 balls.
- 5Flatten each ball with a floured rolling pin to form a thin circle.
- 6For the sauce, chop the pickles and mix all sauce ingredients (pickles, light mayonnaise, Greek yogurt, salt, sweet paprika, garlic powder, meat extract or stock cube, tomato paste, mustard) in a bowl.
- 7Put a drizzle of oil in a pan and cook the very lean minced meat over high heat to form a crust.
- 8Add the chopped onion and broth, then cook over medium heat until it dries out but does not become too dry.
- 9Turn off the heat, add the sauce to the meat, and mix well.
- 10Fill the center of the panini with the meat mixture.
- 11Add the protein light cheese.
- 12Close all sides of the panini.
- 13Heat a pan and cook the panini over medium heat with a lid.
- 14Turn them occasionally.
- 15When they are well cooked and golden, raise the flame to maximum for about 30 seconds to make them crispy, being careful not to burn them.
- 16Before removing them from the heat, cook the sides as well.
Ingredients
- 370 gr farina 00
- 370 gr yogurt greco
- 2 gr sale
- 10 ml olio evo
- 6 gr lievito istantaneo
- 2 cetriolini
- 60 gr maionese light
- 90 gr yogurt greco
- 1 gr sale
- paprika dolce
- aglio in polvere
- 1 cucchiaino estratto di carne o dado
- 30 gr concentrato di pomodoro
- 20 gr senape
- macinato magrissimo (manzo magro)
- cipolla bianca tagliata
- brodo di carne
- formaggio proteico light
Equipment
padellacucchiaiomattarellociotolapellicola
Tips
- The recipe is hypocaloric and perfect for a diet.
- Combine with a portion of vegetables to increase meal volume.
- For crispy panini, increase flame to maximum for about 30 seconds at the end of cooking, being careful not to burn them.
- Cook panini with a lid.
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