Panini Rolls with avocado and celery chutney

Panini Rolls with avocado and celery chutney


Hipster: a sandwich that you can call anything but conventional


For the bread:
1 Panini Rolls
3-4 tbsp chutney
30 g ripe avocado
25 g cottage cheese
1 tsp olive oil
½ tsp lime juice
a little bit of lime zest
50 g watercress
For the sauce:
20 g celery
10 g shallots
½ red bell pepper
½ tsp white mustard seeds
½ tbsp sugar
1 pinch/es of salt and pepper


Preparing the chutney:

  • Rinse the celery, clean it and cut into small cubes. Finely dice the shallots, remove the seeds of the pepper and cut into thin rings.
  • Blanch mustard seeds briefly in boiling water, passing them through a sieve and cooling them with cold water. Let them drain well.
  • Caramelize the sugar in a saucepan. Dilute with vinegar and 1 tablespoon of water and cook until sugar is completely dissolved.
  • Add the celery, shallots and chilli and cook over medium heat for about 10 minutes, until it has a syrupy consistency.
  • Towards the end of the cooking time, stir the mustard seeds into the chutney and season with salt and pepper.
  • If stored in screw-top glass containers in the refrigerator, the chutney can keep for about 3 months.

Preparing the bread:

  • Bake the Panini Rolls following instructions on the package for about 10 minutes in the oven at about 200° C.
  • Cut the avocado in half, remove the pit and take out the pulp with a spoon. Cut the avocado into slices and place in a bowl with lime juice and zest.
  • Then cut the hot bread horizontally, fill a half with avocado, cottage cheese and watercress and serve with chutney.
  • Season with a little olive oil and pepper and cover with the other half of the bread.
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