Crispy McBacon Light
Serves 8
Directions
- 1For the base, mix farina, sale, and instant yeast (sifted) with a spoon.
- 2Add oil and Greek yogurt, then knead by hand for 10 minutes until a dough ball forms.
- 3Let the dough rest covered with plastic wrap for half an hour.
- 4Divide the dough into 8 balls, then flatten each with a floured rolling pin to a thin circle.
- 5For the sauce, cut the pickles and mix all sauce ingredients (mayonnaise light, Greek yogurt, concentrated tomato, mustard, extract of meat or stock cube, sweet paprika, garlic, salt) in a bowl.
- 6Add a thin layer of oil to a pan and cook the very lean minced meat over high heat to create a crust.
- 7Add the chopped onion and meat broth, then cook over medium heat until the liquid dries out but the meat doesn't become dry.
- 8Once the flame is off, add the crispy sauce and mix well with the meat.
- 9Fill the center of the panini with the meat mixture, add the protein light cheese, and close all sides of the panino.
- 10Heat a pan and cook the panini over medium heat with a lid.
- 11Flip them occasionally.
- 12When 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.
- 13Before removing them from the heat, briefly 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 carne o dado
- 30 gr concentrato d pomodoro
- 20 gr senape
- macinato magrissimo (manzo magro)
- Cipolla bianca
- brodo di carne
- formaggio proteico light
Equipment
padellamattarellociotola
Tips
- Accompany with a portion of vegetables to increase meal volume for a complete and psychologically satisfying meal.
- Cook the panino with a lid on.
- For a crispy crust, raise the flame to maximum for about 30 seconds before removing the panini, being careful not to burn them.
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