1. Material: whole wheat flour 300g, sugar 15g, edible salt 4g, water 20g, yeast 4g, one red and yellow pepper each, 6 slices of bacon, 4 slices of cheese, lettuce 1, and appropriate amount of salad dressing.

2. Weigh the dry materials together and add water;

3. Stir the dough with the chef's machine;

4. Stir the dough until it forms a film;

5, putting into a container for fermentation;

6, take out the fermented dough once, and the finger pokes the hole without rebounding;

7. Divide the dough into 6 equal parts;

8. Knead the dough round and relax for 10 minute;

9. Take out the loose dough and prepare for molding;

10, roll the dough into a tongue shape;

1 1. Roll up the dough gently from top to bottom and relax for 5 minutes;

12, roll the loose dough into thin slices;

13, roll all the dough into thin slices in turn and put them in the baking tray; Punch even holes on the surface of the dough for final fermentation;

14, the dough is fermented to be 1 times larger, and then taken out and baked; 160℃ baking for 20 minutes, taking out and cooling to normal temperature for later use;

15, preparing panini meal package and stuffing ingredients; Cut the bread in half from the waist and squeeze into the favorite salad dressing; Put some lettuce, colored pepper, bacon, cheese, etc. Healthy and light panini bread is finished.