1Mix the ingredients for the base (flour, salt, instant yeast, oil, Greek yogurt) with a spoon, sifting the yeast.
2Mix the ingredients for the base (flour, salt, instant yeast, oil, Greek yogurt) with a spoon, sifting the yeast.
3Mix the ingredients for the base (flour, salt, instant yeast, oil, Greek yogurt) with a spoon, sifting the yeast.
4Knead the mixture by hand for 10 minutes until a dough ball is formed.
5Knead the mixture by hand for 10 minutes until a dough ball is formed.
6Knead the mixture by hand for 10 minutes until a dough ball is formed.
7Let the dough rest covered with cling film for half an hour.
8Let the dough rest covered with cling film for half an hour.
9Let the dough rest covered with cling film for half an hour.
10Divide the dough into 8 balls.
11Divide the dough into 8 balls.
12Divide the dough into 8 balls.
13Flatten each ball with a floured rolling pin to form a thin circle.
14Flatten each ball with a floured rolling pin to form a thin circle.
15Flatten each ball with a floured rolling pin to form a thin circle.
16For 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.
17For 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.
18For 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.
19Put a drizzle of oil in a pan and cook the very lean minced meat over high heat to form a crust.
20Put a drizzle of oil in a pan and cook the very lean minced meat over high heat to form a crust.
21Put a drizzle of oil in a pan and cook the very lean minced meat over high heat to form a crust.
22Add the chopped onion and broth, then cook over medium heat until it dries out but does not become too dry.
23Add the chopped onion and broth, then cook over medium heat until it dries out but does not become too dry.
24Add the chopped onion and broth, then cook over medium heat until it dries out but does not become too dry.
25Turn off the heat, add the sauce to the meat, and mix well.
26Turn off the heat, add the sauce to the meat, and mix well.
27Turn off the heat, add the sauce to the meat, and mix well.
28Fill the center of the panini with the meat mixture.
29Fill the center of the panini with the meat mixture.
30Fill the center of the panini with the meat mixture.
31Add the protein light cheese.
32Add the protein light cheese.
33Add the protein light cheese.
34Close all sides of the panini.
35Close all sides of the panini.
36Close all sides of the panini.
37Heat a pan and cook the panini over medium heat with a lid.
38Heat a pan and cook the panini over medium heat with a lid.
39Heat a pan and cook the panini over medium heat with a lid.
40Turn them occasionally.
41Turn them occasionally.
42Turn them occasionally.
43When 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.
44When 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.
45When 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.
46Before removing them from the heat, cook the sides as well.
47Before removing them from the heat, cook the sides as well.
48Before removing them from the heat, cook the sides as well.
Ingredients
370 gr farina 00
370 gr farina 00
370 gr farina 00
370 gr yogurt greco
370 gr yogurt greco
370 gr yogurt greco
2 gr sale
2 gr sale
2 gr sale
10 ml olio evo
10 ml olio evo
10 ml olio evo
6 gr lievito istantaneo
6 gr lievito istantaneo
6 gr lievito istantaneo
2 cetriolini
2 cetriolini
2 cetriolini
60 gr maionese light
60 gr maionese light
60 gr maionese light
90 gr yogurt greco
90 gr yogurt greco
90 gr yogurt greco
1 gr sale
1 gr sale
1 gr sale
paprika dolce
paprika dolce
paprika dolce
aglio in polvere
aglio in polvere
aglio in polvere
1 cucchiaino estratto di carne o dado
1 cucchiaino estratto di carne o dado
1 cucchiaino estratto di carne o dado
30 gr concentrato di pomodoro
30 gr concentrato di pomodoro
30 gr concentrato di pomodoro
20 gr senape
20 gr senape
20 gr senape
macinato magrissimo (manzo magro)
macinato magrissimo (manzo magro)
macinato magrissimo (manzo magro)
cipolla bianca tagliata
cipolla bianca tagliata
cipolla bianca tagliata
brodo di carne
brodo di carne
brodo di carne
formaggio proteico light
formaggio proteico light
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.