Breville BSG520XL Brushed Silver manual Roast Beef pita with eggplant & mustard

PSAVOURYge headerTOASTED..... SANDWICHES

ROAST BEEF pita with eggplant & mustard

Serves 2–3

INGREDIENTS

2 round Pita bread

2.5oz (70g) cream cheese

3 teaspoons seeded mustard ½ tablespoon lemon juice

¼cup grated canned beets, drained 3.5oz (100g) shaved rare roast beef 2.5oz (70g) marinated roasted eggplant

METHOD

1.Pre-heat panini press until the green READY light illuminates.

2.Combine cream cheese, mustard and lemon juice. Spread each Pita bread with cream cheese mixture. Top with beetroot, roast beef and eggplant. Roll tightly.

3.Cook Pita bread until golden, crisp and heated through, approximately 10 minutes. Serve sliced.

18

SPICY LAMB PITA with mint

&tomato

Serves 2–3

INGREDIENTS

1 tablespoons oil

4oz (125g) ground lamb mince

2 tablespoons finely chopped onion ½ cup diced tomato

1 tablespoons freshly chopped mint

¼teaspoon ground cilantro Pinch ground ginger

½ teaspoon ground cumin

¼teaspoon turmeric

Salt and freshly ground black pepper, to taste 3 pita breads

3 slices Swiss cheese Tzatziki dip, for serving

METHOD

1.Pre-heat panini press until the green READY light illuminates.

2.Heat oil in a non-stick frypan, sauté 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 pocket.

4.Cook pitas until golden, crisp and heated through, approximately 10 minutes.

Serve with tzatziki dip.

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1/03/13 12:09 PM