Breville BSG540XL, BSG520XL GOAT’S Cheese and Roasted Pepper, Prawn and Watercress Sandwiches

RECIPES - FLAVORFUL PANINIS & SANDWICHES

RECIPES - FLAVORFUL PANINIS & SANDWICHES

GOAT’S CHEESE AND ROASTED PEPPER

Serves 2

1 large round foccacia

3oz (90g) softened goat’s cheese

½tablespoon roughly chopped Italian parsley

½tablespoon roughly chopped basil 1 clove garlic, thinly sliced

1 tablespoons drained capers

1 tablespoons lemon juice

½tablespoon sweet Thai chilli sauce 2oz (60g) marinated roasted zucchini 2oz (60g) semi dried tomatoes

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

2.Cut focaccia in half to form a sandwich. Combine goat’s cheese, parsley, basil, garlic, capers, lemon juice and chilli sauce. Spread focaccia with goat’s cheese mixture. Fill with zucchini

and tomatoes.

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

PRAWN AND WATERCRESS SANDWICHES

Serves 2

4 slices wholegrain bread

2.5oz (70g) cream cheese, softened 2oz (60g) herb & garlic butter 2.5oz (75g) watercress

13.5oz (400g) medium cooked king prawns, peeled and de-veined

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

2.Spread bread with combined cream cheese and garlic butter. Fill with watercress and prawns to make

2 sandwiches.

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

ITALIAN FONTINA TOAST

Serves 2

4 slices white bread

3.5oz (100g) Italian fontina cheese, sliced

3.5oz (100g) marinated roasted red bell pepper

3.5oz (100g) sliced marinated mushrooms Freshly ground black pepper, to taste

CHAR-GRILLED CHICKEN AND SALSA VERDE

Serves 2

1 char-grilled chicken breast fillet, sliced

1 clove garlic, thinly sliced 1⁄3 cup chopped parsley

1 tablespoon finely chopped sage

¼cup stuffed pimento green olives, chopped

1 tablespoons drained capers

1 tablespoon extra virgin olive oil

½teaspoon freshly grated lime rind

½tablespoon lemon juice

4 large slices Ciabatta bread

4 large slices Swiss cheese

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

2.Combine chicken, garlic, parsley, sage, olives, capers, oil, rind and juice. Fill bread with chicken mixture and sliced cheese to make 2 sandwiches.

3.Cook until golden, crisp and heated through, approximately 8-10 minutes.

CRISPY SWORDFISH

SANDWICHES

Serves 2

8oz (250g) fresh swordfish fillets thinly sliced

1½ tablespoons extra virgin olive oil

2 tablespoons freshly chopped herbs (basil, garlic chives, thyme, dill)

½ teaspoon paprika

Salt and freshly ground black pepper, to taste

1 large focaccia

2 tablespoons mayonnaise

4 tomato slices

½ tablespoon drained capers

6 baby English spinach leaves

1. Pre-heat the panini press until the green

“READY” light illuminates.

2. Brush fish fillets with half the olive oil.

Coat fillets with combined herbs, paprika

and seasonings.

3. Heat remaining oil in a frypan. Fry fish

until golden. Remove and drain.

4. Cut focaccia in half to form a sandwich

and spread mayonnaise. Fill with fish,

tomato, capers and spinach.

5. Cook focaccias until golden, crisp,

and heated through, approximately

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

2.Fill bread with layers of cheese, bell pepper and mushrooms. Season with pepper. Make into 2 sandwiches.

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

NOTE:

Fontina cheese may be substituted with Parmesan or Romano cheese.

5 minutes.

NOTE:

Large focaccia may need to be cut in half to fit into the panini press.

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