Panini
easy
35 mins
35 mins
Ingredients
- 4 Eggs (size M)
- 400 g Salad Mayonnaise
- 250 g ripened cream
- 3-4 Tbsp White wine vinegar
- 1 glass (50 g; separation weight: 30 g) Capers nonpareilles
- 1 tin(s) (185 g; abrasion weight: 135 g) Tuna fish natural
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- several sheets Picking salad
- 1 collar Rocket
- 200 g Gorgonzola cheese
- 8 (60 g each) Ciabatta buns
- 1 jar (125 g) Basil Pesto
- 4 discs (approx. 125 g) cooked ham
- 7-10 Tbsp Basil
- 7-10 Tbsp Toothpicks
Directions
- 1
For the egg salad, cook the eggs in boiling water for about 10 minutes. Quench cold and peel. Mix mayonnaise and sour cream with vinegar. Drain capers and tuna. Tuna fish into small pieces. Dice eggs with an egg slicer.
- 2
Mix capers, eggs and tuna with the mayonnaise. Season with salt and pepper. Wash and clean the salad and pluck into smaller pieces, drain. Wash, clean and drain the rocket. Cut gorgonzola into thin slices. Cut the rolls in half horizontally. Cover half of the lower roll pieces with lettuce leaves and brush with egg salad. Spread the other half with pesto. Spread ham, rocket and gorgonzola on top. Place the upper roll halves on top and press down a little. Cut into pieces with a sharp knife.
- 3
Cut the rolls in half horizontally. Cover half of the lower roll pieces with lettuce leaves and brush with egg salad. Spread the other half with pesto. Spread ham, rocket and gorgonzola on top. Place the upper roll halves on top and press down a little. Cut into pieces with a sharp knife. Fix each with a toothpick. Garnish with basil
- 4
With 10 people:
Nutrition Facts
540 kcal
27 g
39 g
18 g
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