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Фрагмент инструкции
2 tablespoon toasted pinenuts 1 char-grilled chicken breast- sliced thinly 2 sheets lavash bread 1 avocados, sliced 1. Preheat Sandwich Press for 10 minutes. 2. Combine mayonnaise, salsa, rind, juice, mango, pinenuts and chicken. 3. Spread chicken mixture over each lavash. Top with avocado and roll tightly. 4. Cook lavash rolls until golden, crisp and heated through, approximately 8 minutes. Serving Suggestion: Serve sliced on an angle with salad greens. ITALIAN VEGETARIAN FOCACCIA ROUND Serves 2-3 3 small round cheese and olive focaccia 11. tablespoons pesto 2 125g Italian Roma Egg tomatoes, sliced 100g bocconcini cheese, drained and sliced 1 medium Spanish onions, thinly sliced 1 tablespoon balsamic vinegar 11. 2 tablespoons extra virgin oil Salt and freshly ground pepper, to taste 1. Preheat Sandwich Press for 10 minutes. 2. Cut focaccia in half to form a sandwich. Spread with pesto. Fill with combined tomatoes, cheese, onions, vinegar, oil and seasonings. 3. Cook focaccias until golden, crisp and heated through, approximately 8 minutes. 10 11 SAVOURY SANDWICHES cont’d SAVOURY SANDWICHES cont’d ROAST BEEF KEBABS Serves 2-3 2 round Pita bread 70g cream cheese 3 teaspoons seeded mustard 1. 2 tablespoon lemon juice 1. 3 cup grated canned beetroot, drained 100g shaved rare roast beef 70g marinated roasted eggplant 1. Preheat Sandwich Press for 10 minutes. 2. Spread each Pita bread with combined cream cheese, mustard and lemon juice. Top with beetroot, roast beef and eggplant. Roll tightly. 3. Cook Pita bread until golden, crisp and heated through, approximately 10 minutes. Serving Suggestion: Serve sliced. SMOKED SALMON LAVOSH ROLL Serves 2-3 1 large sheets of lavash bread 100g cream cheese 1 tablespoons lime juice 1. 2 tablespoon drained capers 1. 2 tablespoon freshly chopped dill Freshly ground black pepper, to taste 2 zucchini, ribboned with vegetable peeler 200g smoked salmon 1. Preheat Sandwich Press for 10 minutes. 2. Spread each lavash with combined cream cheese, lime juice, capers, dill and pepper. Top with zucchini and salmon roll tightly. 3. Cook lavash rolls until golden, crisp and heated through, approximately 5 - 8 minutes. Serving Suggestion: Serve sliced. SPICY LAMB IN PITA Serves 2-3 1 tablespoons oil 125g ground lamb mince 2 tablespoons finely chopped onions 1. 2 cup diced tomato 1 tablespoons freshly chopped mint 1. 4 teaspoon ground coriander Pinch ground ginger 1. 2 teaspoon ground cumin 1. 4 teaspoon turmeric Salt and freshly ground black pepper, to taste 3 pita breads 3 slices Swiss cheese 3. 4 cup tatziki sauce - commercial 1. Preheat Sandwich Press for 10 minutes. 2. Heat oil in a non-stick frypan, saute |lamb mince, onions, tomato, mint, spices and seasonings until browned and cooked. Drain. 3. Split pitas open to form pockets. Fill with lamb mixture and insert a cheese slice into each. 4. Cook pitas until golden, crisp and heated through. Serving Suggestions: Serve with tatziki sauce. WARM CAESAR SANDWICH Serves 2 3 bacon rashers, thinly sliced 2 round Turkish breads 1 char grilled chicken breast fillet, thinly sliced 1 hard boiled egg, peeled and sliced 1. 3 cup prepared garlic croutons 30g baby spinach leaves 60g freshly grated Parmesan cheese Caesar salad dressing 1. Preheat Sandwich Press for ten minutes. 2. Meanwhile heat a non-stick frypan and fry bacon until crispy. Cut Turkish bread in half to form a sandwich. Fill with combined bacon, chicken, eggs, croutons, spinach and cheese. 3. Cook Turkish bread until golden, crisp and cooked through, approximately 6 minutes. Serving Suggestion: Serve drizzled with Caesar salad dressing. 12 13 SAVOURY SANDWICHES cont’d SAVOURY SANDWICHES cont’d MEDITERRANEAN LAYERED TWISTS Serves 2-3 2 twist or cob bread rolls 2 tablespoons pesto 100g marinated roasted eggplant 125g marinated roasted red capsicum 60g char grilled sliced sweet potato 100g marinated roasted semi- sun dried tomatoes, drained 60g mushrooms, sliced 100g sliced Swiss cheese 1. Preheat Sandwich Press for 10 minutes. 2. Cut bread rolls in half and spread with pesto. Fill with eggplant, capsicum, sweet potato, dried tomato, mushrooms and cheese. 3. Cook bread rolls until golden, crisp and heated through, approximately 8 minutes. ANTIPASTO RYE BREAD Serves 2-3 4 slices rye bread 1. 2 tablespoon extra virgin olive oil 1 tablespoons sun-dried tomato paste 60g hommos 4 stuffed vine leaves 200g artichoke hearts, drained and sliced 4 slices Swiss cheese 1. Preheat Sandwich Press for 10 minutes. 2. Spread rye bread combined oil and tomato paste, then hommos. Fill with vine leaves, artichokes and cheese to make 2 sandwiches. 3. Cook until golden, crisp and heated through, approximately 8 minutes. Serving Suggestion: Serve cut in half. GORGONZOLA PANINI Serves 2 30g herb and garlic butter, commercial 4 slices crusty country-style bread 50g English spinach leaves 60g Gorgonzola cheese, crumbled 60g marinated roasted capsicum 1. Preheat Sandwich Press for 10 minutes. 2. Spread herb and ga...
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