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
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
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
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
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
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
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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