Silvercrest SPM 2000 F3 Operating Instruction page 81

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
1) Cut into the baguette at 2 – 3 centimetre intervals but do not cut all the way
through.
2) Peel and crush the garlic, dice the gherkins and grate the pecorino cheese.
3) Mix the hot and sweet mustards with the soft butter, garlic, diced gherkin,
pecorino cheese and chives and season with salt and pepper.
4) Fill the mustard butter into the slits in the baguette and wrap the baguettes in
aluminium foil.
5) Lay the baguettes carefully onto the preheated panini maker and close the
lid. The baguette should be golden brown.
GB │ MT
■ 78 │
SPM 2000 F3