Sunbeam GR8450 manual Turkish Bread with Zucchini and Ham, slices Swiss cheese, Recipes continued

Recipes (continued)

Turkish Bread with Zucchini and Ham

Makes: 4

Preparation: 15 minutes

Cooking: 9 minutes

2 medium zucchini, thinly sliced

1 tablespoon olive oil

1 turkish bread loaf, cut into 4

1 tablespoon Dijon mustard

50g semi sundried tomatoes, roughly chopped

150g sliced ham

4 slices Swiss cheese

salt and freshly ground black pepper 60g mixed lettuce leaves

1.Preheat Café Press until ready light comes on.

2.Brush zucchini lightly with oil. Cook zucchini in Café Press for 2-3 minutes or until golden. Transfer to a plate.

3.Cut turkish bread in half horizontally. Spread the top piece of bread evenly with mustard. Layer Turkish bases evenly with zucchini, semi sun-dried tomatoes, ham and cheese. Season with salt and pepper. Sandwich together.

4.Cook in Café Press for 2-3 minutes or until toasted. Remove bread tops and place lettuce leaves over cheese. Replace tops. Cut in half and serve.

Smoked Salmon Bruschetta with Dill and Caper Dressing

Makes: 4

Preparation: 10 minutes

Cooking: 4-6 minutes

¹⁄³ cup extra virgin olive oil 2 tablespoons lemon juice

1 tablespoon finely chopped red onion

1 tablespoon finely chopped fresh dill

2 teaspoons baby capers ½ teaspoon caster sugar

4 slices pane di casa or ciabatta bread ¹⁄³ cup low-fat cream cheese

200g smoked salmon

salt and freshly ground black pepper

1.Preheat Café Press until the ready light comes on.

2.Whisk together ¼ cup oil, lemon juice, onion, dill, capers and sugar in small bowl.

3.Brush the tops of bread with remaining oil.

4.Cook in Café Press for 2-3 minutes or until toasted.

5.Spread bread evenly with cream cheese. Divide smoked salmon evenly between bread. Drizzle with dressing and season with salt and pepper. Serve.

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