1For the base, mix farina, sale, and instant yeast (sifted) with a spoon.
2For the base, mix farina, sale, and instant yeast (sifted) with a spoon.
3For the base, mix farina, sale, and instant yeast (sifted) with a spoon.
4Add oil and Greek yogurt, then knead by hand for 10 minutes until a dough ball forms.
5Add oil and Greek yogurt, then knead by hand for 10 minutes until a dough ball forms.
6Add oil and Greek yogurt, then knead by hand for 10 minutes until a dough ball forms.
7Let the dough rest covered with plastic wrap for half an hour.
8Let the dough rest covered with plastic wrap for half an hour.
9Let the dough rest covered with plastic wrap for half an hour.
10Divide the dough into 8 balls, then flatten each with a floured rolling pin to a thin circle.
11Divide the dough into 8 balls, then flatten each with a floured rolling pin to a thin circle.
12Divide the dough into 8 balls, then flatten each with a floured rolling pin to a thin circle.
13For 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.
14For 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.
15For 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.
16Add a thin layer of oil to a pan and cook the very lean minced meat over high heat to create a crust.
17Add a thin layer of oil to a pan and cook the very lean minced meat over high heat to create a crust.
18Add a thin layer of oil to a pan and cook the very lean minced meat over high heat to create a crust.
19Add the chopped onion and meat broth, then cook over medium heat until the liquid dries out but the meat doesn't become dry.
20Add the chopped onion and meat broth, then cook over medium heat until the liquid dries out but the meat doesn't become dry.
21Add the chopped onion and meat broth, then cook over medium heat until the liquid dries out but the meat doesn't become dry.
22Once the flame is off, add the crispy sauce and mix well with the meat.
23Once the flame is off, add the crispy sauce and mix well with the meat.
24Once the flame is off, add the crispy sauce and mix well with the meat.
25Fill the center of the panini with the meat mixture, add the protein light cheese, and close all sides of the panino.
26Fill the center of the panini with the meat mixture, add the protein light cheese, and close all sides of the panino.
27Fill the center of the panini with the meat mixture, add the protein light cheese, and close all sides of the panino.
28Heat a pan and cook the panini over medium heat with a lid.
29Heat a pan and cook the panini over medium heat with a lid.
30Heat a pan and cook the panini over medium heat with a lid.
31Flip them occasionally.
32Flip them occasionally.
33Flip them occasionally.
34When 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.
35When 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.
36When 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.
37Before removing them from the heat, briefly cook the sides as well.
38Before removing them from the heat, briefly cook the sides as well.
39Before removing them from the heat, briefly 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 carne o dado
1 cucchiaino Estratto carne o dado
1 cucchiaino Estratto carne o dado
30 gr concentrato d pomodoro
30 gr concentrato d pomodoro
30 gr concentrato d pomodoro
20 gr senape
20 gr senape
20 gr senape
macinato magrissimo (manzo magro)
macinato magrissimo (manzo magro)
macinato magrissimo (manzo magro)
Cipolla bianca
Cipolla bianca
Cipolla bianca
brodo di carne
brodo di carne
brodo di carne
formaggio proteico light
formaggio proteico light
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.