15
Silverside, tomato, corn
relish and vintage cheese
toasted sandwich
Makes 4
Preparation time
5 minutes
Cooking time
4 minutes
8 slices large white bread
¼ cup corn relish
350g silverside, thinly sliced
2 tomatoes, sliced
100g vintage cheese, sliced
Salt and pepper
40g butter, room temperature
100g Baby spinach leaves
1.
Lay 4 slices of bread out and divide the corn
relish, silverside, sliced tomato and cheese
between all 4 slices. Season with salt and pepper
and place the remaining slices of bread on top of
each sandwich.
2.
Butter the outside of the sandwich.
3.
Pre-heat the sandwich maker until the READY
light illuminates.
4.
Place the pre-made sandwiches into the sandwich
press, close and lock the lid. Adjust the timer to
3 minutes.
5.
Remove using a silicon spatula.
6.
Serve with spinach leaves.
French raisin bread
Makes 4
Preparation time
5 minutes
Cooking time
2 minutes
4 thick cut slices raisin bread
2 eggs
2 tbsp. Milk
1 tbsp. caster sugar
Pinch ground cinnamon
1 tbsp. Vanilla
Cinnamon sugar
1 tsp ground cinnamon
2 tbsp. caster sugar
50ml maple syrup
1.
Whisk together the eggs, milk, 1 tbsp. caster sugar
and pinch of ground cinnamon and vanilla.
2.
Pre-heat the sandwich maker until the READY
light is illuminated.
3.
Dip the raisin bread into the egg mixture and then
place into the sandwich press. Close and lock the
lid. Adjust the timer to 3 minutes.
4.
In a jar mix together the cinnamon and caster
sugar and shake until well combined.
5.
When the raisin French toast is finished, take out
and sprinkle cinnamon sugar over the toast and
serve with maple syrup.