Panini Rolls with avocado and celery chutney

Panini Rolls with avocado and celery chutney

Tags: Dips | Spreads Fingerfood Vegetarian

Hipster: a sandwich that you can call anything but conventional


For the bread:
3-4 tbsp
30 g
ripe avocado
25 g
cottage cheese
1 tsp
olive oil
½ tsp
lime juice
a little bit of
lime zest
50 g
For the sauce:
20 g
10 g
red bell pepper
½ tsp
white mustard seeds
½ tbsp
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.
  • Allergene_Egg

At a glance

Preparation time
30 min - 45 min
Cooking / Baking time
10 min
Products in this recipe