20
SAvOURy TOASTEd SANdWICHES
WARM CAESAR TURKISH
Serves 2
INGREdIENTS
3 bacon rashers, thinly s liced
2 round Turkish breads
1 char grilled chicken breast fillet, thinly sliced
1 hard boiled egg, peeled and sliced
1⁄3 cup prepared garlic croutons
30g baby spinach leaves
60g freshly grated Parmesan cheese
Caesar salad dressing, for serving
METHOd
1. Pre-heat sandwich press until the green
’READY’ light illuminates.
2. Meanwhile heat a non-stick frypan and
fry bacon until crispy. Cut Turkish bread
in half to form a sandwich. Fill with
bacon, chicken, eggs, croutons, spinach
and cheese.
3. Cook Turkish bread until golden, crisp and
cooked through, approximately 6 minutes.
4. Serve drizzled with Caesar
salad dressing.
MEdITERRANEAN LAyEREd COB ROLLS
Serves 2-3
INGREdIENTS
2 twist or cob bread rolls
2 Tablespoons pesto
100g marinated roasted eggplant
125g marinated roasted red capsicum
60g char-grilled sliced sweet potato
100g marinated semi-dried tomatoes, drained
60g mushrooms, sliced
100g sliced Swiss cheese
METHOd
1. Pre-heat sandwich press until the green
’READY’ light illuminates.
2. Cut bread rolls in half and spread with
pesto. Fill with eggplant, capsicum,
sweet potato, dried tomato, mushrooms
and cheese.
3. Cook bread rolls until golden, crisp and
heated through, approximately 8 minutes.