Focaccia PIZZA-STYLE, Open Sandwich Melts

6.Turn cake out onto a wire rack to cool. When cold, dust top with icing sugar or spread with Vanilla Icing.

FOCACCIA PIZZA-STYLE

1/3 cup tomato paste

2 pieces Focaccia bread (approx. 15cm x 10cm), cut in half

1tomato, sliced

1onion, sliced 60g sliced salami

1⁄2 cup sliced green capsicum

60g button mushrooms, sliced

1 teaspoon dried Italian Herbs

1 cup grated mozzarella cheese

1.Spread the tomato paste evenly over the open focaccia slices.

2.Arrange tomato, onion, salami, capsicum and mushrooms evenly over focaccia slices. Sprinkle with herbs and cheese.

3.Select the GRILL FUNCTION and grill for 5-10 minutes or until topping has softened and cheese melted. Repeat with two remaining focaccia slices. Serves 2-4.

OPEN SANDWICH MELTS

2 tablespoons mayonnaise

4 slices thick rye, wholemeal or grain bread (lightly toasted if desired)

4 cooked asparagus spears, mashed

2 cups cooked diced chicken OR

1 x 440g can chunky tuna, drained

2 tablespoons fresh herbs, finely chopped

1_ cup shredded Cheddar cheese

1⁄4 cup pine nuts

1.Spread mayonnaise evenly over bread slices. Place asparagus on top.

2.Spoon chicken or tuna over asparagus, sprinkle with herbs, cheese and pine nuts.

3.Select the GRILL FUNCTION and grill for 5-10 minutes or until cheese has melted and nuts have lightly browned. Repeat with two remaining open sandwiches. Serves 2-4.

GARLIC OR HERBED BREAD

50g butter, softened

2 cloves garlic, crushed OR

1 tablespoon finely chopped fresh herbs

4 slices light rye or French stick bread, thickly sliced diagonally

1.Combine butter and garlic or herbs. Brush onto both sides of bread slices.

2.Place bread slices onto grill rack inserted into baking tray.

3.Select the GRILL FUNCTION. Grill bread slices 2-3 minutes or until golden brown, turn bread slices over and grill 2-3 minutes or until golden brown. Serve immediately. Serves 2-4