Breville BTS400, BTS200 brochure Pantry Favourites, Leftover Toasties

PANTRY FAVOURITES

The following fillings are all made from basic ingredients often found in a well stocked pantry. All recipes make 2 toasties unless otherwise stated.

Simply double or triple recipe depending on quantity of toasties required.

CORN AND BACON SNACKS

Ingredients

2 rashers bacon

1 small onion, peeled

½ x 440g can creamed corn

Method

1.Remove rind from the bacon. Chop the bacon and onion finely. Combine with the corn. Use as required.

TUNA

Ingredients

410g can tuna, drained

½cup tasty cheese, grated 1 tomato, chopped

1 onion, finely chopped salt and pepper

Method

1.Combine all ingredients, gently mix well. Use as required.

SPAGHETTI OR BAKED BEAN

Ingredients

Use approximately ¼ cup spaghetti or baked beans per toastie.

LEFTOVER TOASTIES

GLAZED APPLES

Ingredients

8 slices white bread, buttered lightly

¼cup raw or brown sugar 425g pie apples, drained

1 Tablespoon caster sugar

1 teaspoon cinnamon

2 Tablespoons sultanas

1.Press buttered side of bread into raw or brown sugar.

2.Combine apple, sugar, cinnamon and sultanas, mix until well combined.

3.Using prepared bread. Assemble toasties using prepared filling.

4.Toast until well browned.

LAMB

ASPARAGUS CHEESE

Ingredients

310g can asparagus spears, drained

½cup tasty cheese, grated freshly ground black pepper salt

Method

1.Lay asparagus on bread. Sprinkle with cheese, season with pepper and salt. Try using the herbed butter for extra flavour. Top with remaining bread.

2.Toast until well browned.

MEXICAN BEANS

Ingredients

440g can red kidney beans, drained

1 onion, finely chopped

2 Tablespoons tomato paste

1 small tomato, chopped few drops Tabasco sauce

Method

1.Combine all ingredients mix until well combined. Use as required.

PEACH SURPRISE

Ingredients

425g can peaches, drained well

1 teaspoon mixed spice

1 teaspoon sugar

2 Tablespoons sour cream

Method

1.Combine all ingredients mix until well combined. Use as required.

Combine chopped cooked lamb with mint relish, fruit chutney or fresh rosemary. Add sliced tomato,cucumber and or onion for a delicious toastie.

CHICKEN

Combine sliced cooked chicken with curry powder, mayonnaise and parsley or cucumber slices and satay sauce or prunes and grated carrot or onions, mushrooms, fresh herbs and sour cream.

BEEF

Combine sliced cooked beef with cream cheese and horseradish or tomato, onion and mustard or pickles and cucumber or onions,grated carrot and lemon juice.

MEDLEY

Use any leftover cooked stew or casserole. Remove bones and roughly chop if too coarse. Use approximately ¼ cup

per toastie.

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