ROAST BEEF KEBABS
Serves 2-3
2 round Pita bread
70g cream cheese
3 teaspoons seeded mustard
1
⁄
2
tablespoon lemon juice
1
⁄
3
cup grated canned beetroot, drained
100g shaved rare roast beef
70g marinated roasted eggplant
1. Preheat Sandwich Press for 10 minutes.
2. Spread each Pita bread with combined
cream cheese, mustard and lemon juice.
Top with beetroot, roast beef and
eggplant. Roll tightly.
3. Cook Pita bread until golden, crisp
and heated through, approximately
10 minutes.
Serving Suggestion: Serve sliced.
SMOKED SALMON LAVOSH
ROLL
Serves 2-3
1 large sheets of lavash bread
100g cream cheese
1 tablespoons lime juice
1
⁄
2
tablespoon drained capers
1
⁄
2
tablespoon freshly chopped dill
Freshly ground black pepper, to taste
2 zucchini, ribboned with vegetable peeler
200g smoked salmon
1. Preheat Sandwich Press for 10 minutes.
2. Spread each lavash with combined
cream cheese, lime juice, capers, dill
and pepper. Top with zucchini and
salmon roll tightly.
3. Cook lavash rolls until golden, crisp
and heated through, approximately
5 - 8 minutes.
Serving Suggestion: Serve sliced.
SAVOURY SANDWICHES cont’d
SAVOURY SANDWICHES cont’d
12
SPICY LAMB IN PITA
Serves 2-3
1 tablespoons oil
125g ground lamb mince
2 tablespoons finely chopped onions
1
⁄
2
cup diced tomato
1 tablespoons freshly chopped mint
1
⁄
4
teaspoon ground coriander
Pinch ground ginger
1
⁄
2
teaspoon ground cumin
1
⁄
4
teaspoon turmeric
Salt and freshly ground black pepper,
to taste
3 pita breads
3 slices Swiss cheese
3
⁄
4
cup tatziki sauce - commercial
1. Preheat Sandwich Press for 10 minutes.
2. Heat oil in a non-stick frypan, sauté
|lamb mince, onions, tomato, mint,
spices and seasonings until browned
and cooked. Drain.
3. Split pitas open to form pockets. Fill with
lamb mixture and insert a cheese slice
into each.
4. Cook pitas until golden, crisp and
heated through.
Serving Suggestions: Serve with
tatziki sauce.
WARM CAESAR SANDWICH
Serves 2
3 bacon rashers, thinly sliced
2 round Turkish breads
1 char grilled chicken breast fillet,
thinly sliced
1 hard boiled egg, peeled and sliced
1
⁄
3
cup prepared garlic croutons
30g baby spinach leaves
60g freshly grated Parmesan cheese
Caesar salad dressing
1. Preheat Sandwich Press for ten minutes.
2. Meanwhile heat a non-stick frypan and
fry bacon until crispy. Cut Turkish bread
in half to form a sandwich. Fill with
combined bacon, chicken, eggs,
croutons, spinach and cheese.
3. Cook Turkish bread until golden, crisp
and cooked through, approximately
6 minutes.
Serving Suggestion: Serve drizzled with
Caesar salad dressing.
13
BR3994 SG620/SG820 book 13/1/04 5:03 PM Page 12
