Breville BSG520XL Brushed Silver manual Herbed Omelette Panini

PSAVOURYge headerTOASTED..... SANDWICHES

HERBED OMELETTE Panini

Serves 2

INGREDIENTS

3 bacon strips, thinly sliced

1 tablespoon extra virgin olive oil 3.5oz (100g) button mushrooms, sliced

¼cup shallots, thinly sliced Freshly ground black pepper

3 x 2oz (60g) eggs, lightly beaten

1 tablespoon freshly chopped herbs

¼cup thinly sliced roasted bell peppers 1 large focaccia, halved

4oz (125g) sliced Swiss cheese

METHOD

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

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.Remove omelette from frypan and roughly chop.

5.Cut focaccia in half to form a sandwich. Fill focaccias with omelette, bell pepper, cheese and bacon.

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

Serve with salad greens.

CHAR GRILLED CHICKEN

LAVOSH WITH MANGO

&PINENUT MAYONNAISE

Serves 2–3

INGREDIENTS

¼ cup mayonnaise

½ tablespoon chilli salsa

1 teaspoons grated lime rind ½ tablespoon lime juice

4oz (125g) canned mango pieces, drained 1½ tablespoon toasted pinenuts

1 char-grilled chicken breast, sliced thinly

2 sheets lavash bread

1 avocado, sliced

METHOD

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

2.Combine mayonnaise, salsa, rind, juice, mango, pinenuts and chicken.

3.Spread chicken mixture over each lavosh. Top with avocado and roll tightly.

4.Cook lavosh rolls until golden, crisp and heated through, approximately

8 minutes.

Serve sliced on an angle with salad greens.

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