Panini Gusto Big Mac in Padella

Serves 8
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Directions

  1. 1Mix the ingredients for the base (flour, instant yeast, salt, Evo oil, Greek yogurt) with a spoon, sifting the yeast.
  2. 2Mix the ingredients for the base (flour, instant yeast, salt, Evo oil, Greek yogurt) with a spoon, sifting the yeast.
  3. 3Mix the ingredients for the base (flour, instant yeast, salt, Evo oil, Greek yogurt) with a spoon, sifting the yeast.
  4. 4Knead by hand for 10 minutes until a loaf of bread forms.
  5. 5Knead by hand for 10 minutes until a loaf of bread forms.
  6. 6Knead by hand for 10 minutes until a loaf of bread forms.
  7. 7Let the dough rest covered with plastic wrap for half an hour.
  8. 8Let the dough rest covered with plastic wrap for half an hour.
  9. 9Let the dough rest covered with plastic wrap for half an hour.
  10. 10Divide the dough into 8 weighed balls.
  11. 11Divide the dough into 8 weighed balls.
  12. 12Divide the dough into 8 weighed balls.
  13. 13With a little flour, roll out each ball with a rolling pin to form a thin circle.
  14. 14With a little flour, roll out each ball with a rolling pin to form a thin circle.
  15. 15With a little flour, roll out each ball with a rolling pin to form a thin circle.
  16. 16Heat a little oil in a pan and cook the very lean ground meat over high heat until it forms a crust.
  17. 17Heat a little oil in a pan and cook the very lean ground meat over high heat until it forms a crust.
  18. 18Heat a little oil in a pan and cook the very lean ground meat over high heat until it forms a crust.
  19. 19Add the chopped onion and cook for a few minutes.
  20. 20Add the chopped onion and cook for a few minutes.
  21. 21Add the chopped onion and cook for a few minutes.
  22. 22Add the chopped pickles, broth, sauces (ketchup 0, mustard, light mayonnaise), and spices (garlic powder, paprika, salt, pepper).
  23. 23Add the chopped pickles, broth, sauces (ketchup 0, mustard, light mayonnaise), and spices (garlic powder, paprika, salt, pepper).
  24. 24Add the chopped pickles, broth, sauces (ketchup 0, mustard, light mayonnaise), and spices (garlic powder, paprika, salt, pepper).
  25. 25Cook over medium heat until it dries but does not become completely dry.
  26. 26Cook over medium heat until it dries but does not become completely dry.
  27. 27Cook over medium heat until it dries but does not become completely dry.
  28. 28Stuff the center of the panini with the meat mixture and add the cheese.
  29. 29Stuff the center of the panini with the meat mixture and add the cheese.
  30. 30Stuff the center of the panini with the meat mixture and add the cheese.
  31. 31Close the panini by pinching the sides.
  32. 32Close the panini by pinching the sides.
  33. 33Close the panini by pinching the sides.
  34. 34Heat a pan and cook the panini over medium heat with a lid.
  35. 35Heat a pan and cook the panini over medium heat with a lid.
  36. 36Heat a pan and cook the panini over medium heat with a lid.
  37. 37Turn them occasionally until they are well cooked and golden.
  38. 38Turn them occasionally until they are well cooked and golden.
  39. 39Turn them occasionally until they are well cooked and golden.
  40. 40To make them crispy, raise the flame to maximum and heat for about 30 seconds, being careful not to burn them.
  41. 41To make them crispy, raise the flame to maximum and heat for about 30 seconds, being careful not to burn them.
  42. 42To make them crispy, raise the flame to maximum and heat for about 30 seconds, being careful not to burn them.
  43. 43Before removing them from the heat, cook the sides briefly.
  44. 44Before removing them from the heat, cook the sides briefly.
  45. 45Before removing them from the heat, cook the sides briefly.

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
  • 8 gr lievito istantaneo
  • 8 gr lievito istantaneo
  • 8 gr lievito istantaneo
  • 4 cetriolini
  • 4 cetriolini
  • 4 cetriolini
  • 40 gr mayo light
  • 40 gr mayo light
  • 40 gr mayo light
  • pepe
  • pepe
  • pepe
  • 1 gr sale
  • 1 gr sale
  • 1 gr sale
  • Paprika affumicata
  • Paprika affumicata
  • Paprika affumicata
  • Aglio in polvere
  • Aglio in polvere
  • Aglio in polvere
  • 25 gr senape
  • 25 gr senape
  • 25 gr senape
  • 30 gr ketchup 0
  • 30 gr ketchup 0
  • 30 gr ketchup 0
  • 400 gr macinato magrissimo
  • 400 gr macinato magrissimo
  • 400 gr macinato magrissimo
  • 120 ml brodo di carne
  • 120 ml brodo di carne
  • 120 ml brodo di carne
  • 1 cipolla bianca
  • 1 cipolla bianca
  • 1 cipolla bianca
  • 4 sottilette proteiche
  • 4 sottilette proteiche
  • 4 sottilette proteiche
  • Olio EVO 100% Spray
  • Olio EVO 100% Spray
  • 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.