NOTE: These recipes make 2 sandwiches, to make 4 sandwiches double the quantity.
Bacon and Egg Sandwiches
2 rashers bacon, rind removed and finely chopped
1 tablespoon finely chopped shallot
2 eggs, lightly beaten pepper and salt to taste
4 slices bread, buttered
Pre-heat your Café Press/Grill. Place 2 slices of bread, buttered side down onto the Café Press/Grill. Combine bacon, seasoning, shallot and egg mixture onto the bread. Cover with remaining bread slices and cook for approximately 4 minutes, or until golden.
Herbed Tomato Sandwiches
2 tablespoons chopped fresh basil
½tomato, sliced
½onion, thinly sliced
¼ cup cottage cheese
4 slices bread, buttered
Pre-heat your Café Press/Grill. Combine basil, tomato, onion and cottage cheese. Assemble sandwiches and cook for approximately 3 minutes, or until golden brown.
Golden Hawaiian Sandwiches
2 slices tasty cheese
2 rings tinned pineapple
½cup chopped ham
4 slices bread, buttered
Pre-heat your Café Press/Grill. Place 2 slices of bread, buttered side down, onto the Café Press/Grill. Add cheese, pineapple rings and chopped ham onto bread. Cover with remaining slices of bread buttered side up. Cook for approximately 3 minutes, or until golden brown.
Chicken and Walnut Sandwiches
1 cup cooked chicken, chopped
2 tablespoons chopped walnuts
2 tablespoons chopped celery
1 tablespoon sultanas
2 tablespoons mayonnaise and
4 slices bread, buttered
Pre-heat your Café Press/Grill. Combine chicken, walnuts, celery, sultanas and mayonnaise. Divide mixture and assemble sandwiches. Cook for approximately 3 minutes or until golden brown.
Corn and Ham
1 x 310g can creamed corn
4 slices ham, finely chopped
4 slices bread, buttered
Pre-heat your Café Press/Grill. Place 2 slices of bread into the Café Press/Grill, spoon in combined creamed corn and ham strips. Assemble sandwiches and cook for 4-5 minutes, or until golden brown.
