Breville BSG220, Instruction Booklet

Page: 23 / 28

22
SAvOURy TOASTEd SANdWICHES
GOAT’S CHEESE & ROASTEd
PEPPER FOCACCIA
Serves 2
INGREdIENTS
1 large round foccacia
90g softened goat’s cheese
½ Tablespoon roughly chopped Italian parsley
½ Tablespoon roughly chopped basil
1 clove garlic, thinly sliced
1 Tablespoon drained capers
1 Tablespoon lemon juice
½ Tablespoon sweet Thai chilli sauce
60g marinated roasted zucchini
50g semi dried tomatoes
METHOd
1. Pre-heat sandwich 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.
PROSCIUTTO BAGUETTE
WITH BOCCONCINI
Serves 2
INGREdIENTS
2 small-medium baguette rolls
80g Italian prosciutto, thinly sliced
75g bocconcini cheese, thinly sliced
4 basil leaves
Freshly ground black pepper
1 Tablespoon extra virgin olive oil
METHOd
1. Pre-heat sandwich press until the green
’READY’ light illuminates.
2. Cut baguette in half. Fill with layers of
prosciutto, cheese and basil. Season to
taste and drizzle with oil.
3. Cook baguettes until golden, crisp
and heated through, approximately
6-8 minutes.
4. Serve cut in half.