STOOF·36 panini
Our panini: STOOF·36 pulled beef on a thin layer of cream cheese and crème fraîche mix, with melted gouda-cheddar and mozzarella, grilled crisp in the contact grill. Make it fresh, or build it ahead and freeze it. That way it is ready in minutes at the counter or the stand.
Thaw the STOOF·36
Thaw the STOOF·36 in the microwave: 90 seconds at 900 W is enough. No need to drain it, the meat already has the right consistency.
Bottom half: cream cheese & gouda-cheddar
Spread 15 g of cream cheese and crème fraîche mix in a thin layer over the bottom half of the panini, up to 1 cm from the edge. Sprinkle 30 g of gouda-cheddar mix on top: this layer keeps the moisture from the meat out of the bread.
80 g STOOF·36 & toppings
Spread 80 g of STOOF·36 evenly right to the edge, so every bite has meat. Scatter 8 g of crispy fried onions and a pinch of parsley on top, with a little Sea.Sense if you like.
Mozzarella & close
Cover with 20 g of mozzarella: it seals the panini shut as it grills. Place the top half on and press lightly. If you are serving straight away, go on to step 6.
Freeze (optional)
Wrap the panini tightly in film and freeze on a tray, spaced apart, to -18 °C. Only pack once frozen solid. Label: name, date, best-before date and allergens.
↳ Faster at the stand: pre-grill for 2 minutes, cool quickly, and only then wrap and freeze.
Grill & serve
Preheat the contact grill to 220 °C. Place the panini, frozen or fresh, on the grill and close the lid gently. From frozen ± 6-8 minutes, pre-grilled ± 3-4 minutes, fresh a little less. Grill until the core reaches at least 75 °C and cut diagonally.
↳ On request: andalouse or mustard seed sauce on the side, with some Greek cress.
