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 non-stick
frypan until crisp. Remove from pan and
set aside. Sauté mushrooms and shallots
in frypan until any liquid has evaporated.
Remove from heat.
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 3-5 minutes.
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 2-3
1
⁄
4
cup mayonnaise
1
⁄
2
tablespoon chilli salsa
1 teaspoons grated lime rind
1
⁄
2
tablespoon lime juice
125g canned mango pieces - drained
1
1
⁄
2
tablespoon toasted pinenuts
1 char-grilled chicken breast- sliced thinly
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.
SAVOURY SANDWICHES
10
MEXICAN TORTILLAS
Serves 2-3
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 2-3
3 small round cheese and olive focaccia
1
1
⁄
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
1
1
⁄
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.
SAVOURY SANDWICHES cont’d
11
BR3994 SG620/SG820 book 13/1/04 5:03 PM Page 10
