Antipasto Rye Bread, Toasted Chocolate Panini

RECIPES

Antipasto Rye Bread

Serves 2

4 slices rye bread

11⁄2 tablespoon extra virgin olive oil

1tablespoon sun-dried tomato paste 60g hummus

4stuffed vine leaves

100g artichoke hearts, drained and sliced

2slices Swiss cheese

1.Preheat Grill until green ‘READY’ light illuminates.

2.Spread bread with combined oil and tomato paste and then spread with hummus. Fill with vine leaves, artichokes and cheese to make two sandwiches.

3.Place prepared sandwiches into preheated Grill, close the lid and cook until golden, crisp and heated through, approximately 6-8 minutes or until desired doneness.

Serve immediately, cut in half.

Crisp Berry and Mascarpone Sandwiches

Serves 2

4 slices Country style bread

100g Mascarpone cheese

1⁄2 punnet strawberries, hulled and sliced

1⁄2 punnet raspberries

1 tablespoon honey

1.Preheat Grill until green ‘READY’ light illuminates.

2.Spread cheese over bread slices. Fill with berries and drizzle with honey to make two sandwiches.

3.Place prepared sandwiches into preheated Grill, close the lid and cook until golden, crisp and heated through approximately 4-6 minutes or until desired doneness.

Serve immediately dusted with icing sugar, optional.

Toasted Chocolate Panini

Serves 2

80g cream cheese, softened

4 slices textured Country style bread

250g bittersweet chocolate, coarsely grated Vanilla ice-cream, for serving

Extra grated bittersweet chocolate, for serving

1.Preheat Grill until green ‘READY’ light illuminates.

2.Spread cream cheese over bread slices and sprinkle with grated chocolate. Sandwich together.

3.Place prepared panini into preheated Grill, close the lid and cook until golden, crisp and heated through, approximately 4-6 minutes or until desired doneness.

Serve immediately with vanilla ice cream and sprinkle with the extra chocolate.

Char-Grilled Chicken Ciabatta with Salsa Verde

Serves 2

1char-grilled chicken breast fillet, sliced

1clove garlic, peeled and thinly sliced 1⁄3 cup chopped parsley

1tablespoon finely chopped sage

1⁄4 cup stuffed pimento green olives, finely chopped

1tablespoons drained capers

1tablespoon extra virgin olive oil 1⁄2 teaspoon freshly grated lime rind 1⁄2 tablespoon lemon juice

4large slices Ciabatta bread

2large slices Swiss cheese

1.Preheat Kambrook Stainless Steel Health Grill until green ‘READY’ light illuminates.

2.Combine chicken, garlic, parsley, sage, olives, capers, oil, rind and juice. Fill bread with chicken mixture and sliced cheese to make two sandwiches.

3.Place prepared sandwiches into preheated Kambrook Stainless Steel Health Grill, close the lid and cook until golden, crisp and heated through, approximately 6-8 minutes or until desired doneness.

Serve immediately with fresh salad greens.

NOTE: All recipes use Australian Standard measuring cups and spoons.

KCG100 specifications

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