Beef Easy Italian

Warm veal, sage and mozzarella panini

Name: Warm veal, sage and mozzarella panini
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4
Cuisine: /italian
Ingredients: 2 tablespoons olive oil; 8 veal escalopes (about 75g each); 4 Italian-style bread rolls (we used panini di casa), split in half; 90g jar tomato tapenade; 1 cup baby rocket or baby spinach leaves; 8 sage leaves; 2 x 125g buffalo mozzarella or 6 bocconcini balls, thinly sliced, drained on paper towel

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by Kate Nichols

Food producer

Oct 02, 2015

For a satisfying lunch, try these warm panini filled with tomato, veal, sage, rocket and mozzerella.

2 tablespoons olive oil
8 veal escalopes (about 75g each)
4 Italian-style bread rolls (we used panini di casa), split in half
90g jar tomato tapenade
1 cup baby rocket or baby spinach leaves
8 sage leaves
2 x 125g buffalo mozzarella or 6 bocconcini balls, thinly sliced, drained on paper towel

Method

1.

Preheat oven to 200°C. Heat the oil in a large frypan over high heat, season veal with salt and pepper, and cook for 1 minute on each side or until cooked to your liking. Transfer to a plate.
2.

Place bases of rolls on a baking tray. Spread each with tapenade, then divide rocket, veal, sage leaves and mozzarella among them. Arrange lids, cut-side up, on tray and bake for 6-8 minutes or until cheese has melted. Top with the toasted lids and serve immediately.

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