Silvercrest SPM 2000 E2 - Page 17

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SPM 2000 E2
Mustard baguette
1 baguette
1 garlic clove
50 g mustard-pickled gherkins
40 g pecorino
1 tbsp. hot mustard
2 tbsp. sweet mustard
50 g butter
2 tbsp. chopped chives
Salt, pepper
Preparation
♦ Cut into the baguette at 2 – 3 centimetre intervals but do not cut all the way
through.
♦ Peel and crush the garlic, dice the gherkins and grate the pecorino cheese.
♦ Mix the hot and sweet mustards with the soft butter, garlic, diced gherkin,
pecorino cheese and chives and season with salt and pepper.
♦ Fill the mustard butter into the slits in the baguette and wrap the baguettes in
aluminium foil.
♦ Lay the baguettes carefully onto the preheated panini maker and close the lid.
The baguette should be golden brown.