Mexican Tortillas
Serves 2
125g Mexican salsa
¼cup canned, red kidney beans, mashed
1 tablespoon freshly snipped garlic chives
100g finely chopped chorizo sausage
8 tortilla rounds (unfried variety)
100g tzatziki, prepared dip
100g avocado dip
125g mozzarella cheese, grated ½ cup sour cream, for serving
1.
2.Combine salsa, beans, chives and sausage. Divide mixture evenly and spoon over four tortillas. Top with alternating layers of tzatziki, avocado and cheese, then cover with remaining four tortillas to make four sandwiches. Be careful not overfill.
3.Place prepared tortillas into pre- heated Sandwich Press, close the lid and cook until golden, crisp and heated through, approximately
Italian Vegetarian
Focaccia Round
Serves 2
2 small round cheese and olive focaccia 1½ tablespoons pesto
125g Roma or egg tomatoes, sliced
100g bocconcini cheese, drained and sliced
1 medium Spanish onion, thinly sliced
1 tablespoon balsamic vinegar 1½ tablespoons extra virgin oil
Salt and freshly ground pepper, optional
1.
2.Split focaccia in half to form two sandwiches. Spread cut sides with pesto. Combine tomatoes, cheese, onion, vinegar, oil and seasonings. Divide tomato mixture evenly and spoon over pesto on two focaccia halves. Cover with remaining focaccia halves.
3.Place prepared focaccias into pre- heated Sandwich Press, close the lid and cook until golden, crisp and heated through, approximately
4.Serve immediately.
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