Breville SG620, SG820 manual Savoury Sandwiches, Herbed Omelette Sandwich, Mexican Tortillas

SAVOURY SANDWICHES

SAVOURY SANDWICHES cont’d

HERBED OMELETTE SANDWICH

Serves 2

3 bacon rashers, thinly sliced

1 tablespoon extra virgin olive oil

100g button mushrooms, sliced

1⁄3 cup shallots, thinly sliced Freshly ground black pepper 3 eggs (60g), lightly beaten

1 tablespoon freshly chopped herbs

1⁄4 cup thinly sliced roasted capsicum

1 large focaccia, halved

125g sliced Swiss cheese

1.Preheat Sandwich Press for 10 minutes.

2.Meanwhile, fry bacon in a non-stick frypan until crisp. Remove from pan and set aside. Sauté mushrooms and shallots in frypan until any liquid has evaporated. Remove from heat.

3.Beat eggs lightly adding pepper and herbs. Pour mixture over mushrooms in pan. Return to medium heat and cook until eggs are set but soft in the centre, approximately 3-5 minutes.

4.Roughly chop omelette. Cut focaccia in half to form a sandwich. Fill focaccias with omelette, capsicum, cheese and bacon.

5.Cook focaccia until golden, crisp and heated through, approximately 8 minutes.

Serving Suggestion: Serve with salad greens.

CHAR GRILLED CHICKEN LAVOSH WITH MANGO & PINENUT MAYONNAISE

Serves 2-3

1⁄4 cup mayonnaise

1⁄2 tablespoon chilli salsa

1 teaspoons grated lime rind

1⁄2 tablespoon lime juice

125g canned mango pieces - drained

11⁄2 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.

MEXICAN TORTILLAS

Serves 2-3

125g Mexican salsa

1⁄4 cup red kidney beans

1 tablespoon freshly snipped garlic chives

100g finely chopped chorizo sausage

8 tortilla rounds (unfried variety)

100g tatziki, prepared dip

100g avocado dip

125g mozzarella, grated cheese

1⁄2 cup sour cream

1.Preheat Sandwich Press for 10 minutes.

2.Combine salsa, beans, chives and sausage. Spoon mixture over 4 tortillas.Top with alternating layers of tatziki, avocado and cheese, then remaining 4 tortillas to make 4 sandwiches. Be careful not overfill.

3.Cook tortillas until golden, crisp and heated through, approximately 8 minutes.

Serving Suggestion: Serve with sour cream and salad greens.

ITALIAN VEGETARIAN

FOCACCIA ROUND

Serves 2-3

3 small round cheese and olive focaccia

11⁄2 tablespoons pesto

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.

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