Serves 8
Directions
- 1Mix the ingredients for the base (flour, instant yeast, salt, Evo oil, Greek yogurt) with a spoon, sifting the yeast.
- 2Knead by hand for 10 minutes until a loaf of bread forms.
- 3Let the dough rest covered with plastic wrap for half an hour.
- 4Divide the dough into 8 weighed balls.
- 5With a little flour, roll out each ball with a rolling pin to form a thin circle.
- 6Heat a little oil in a pan and cook the very lean ground meat over high heat until it forms a crust.
- 7Add the chopped onion and cook for a few minutes.
- 8Add the chopped pickles, broth, sauces (ketchup 0, mustard, light mayonnaise), and spices (garlic powder, paprika, salt, pepper).
- 9Cook over medium heat until it dries but does not become completely dry.
- 10Stuff the center of the panini with the meat mixture and add the cheese.
- 11Close the panini by pinching the sides.
- 12Heat a pan and cook the panini over medium heat with a lid.
- 13Turn them occasionally until they are well cooked and golden.
- 14To make them crispy, raise the flame to maximum and heat for about 30 seconds, being careful not to burn them.
- 15Before removing them from the heat, cook the sides briefly.
Ingredients
- 370 gr farina 00
- 370 gr yogurt greco
- 2 gr sale
- 10 ml olio evo
- 8 gr lievito istantaneo
- 4 cetriolini
- 40 gr mayo light
- pepe
- 1 gr sale
- Paprika affumicata
- Aglio in polvere
- 25 gr senape
- 30 gr ketchup 0
- 400 gr macinato magrissimo
- 120 ml brodo di carne
- 1 cipolla bianca
- 4 sottilette proteiche
- Olio EVO 100% Spray
Equipment
spoonpanmattarellocoperchio
Tips
- If the dough is too dry, add a little Greek yogurt gradually.
- Be careful not to burn the panini when raising the flame at the end.
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