CHAR-GRILLED CHICKEN AND
SALSA VERDE
Serves 2
1 char- grilled chicken breast fillet, sliced
1 clove garlic, thinly sliced
1
⁄
3
cup chopped parsley
1 tablespoon finely chopped sage
1
⁄
4
cup stuffed pimento green olives,
roughly chopped
1 tablespoons drained capers
1 tablespoon extra virgin olive oil
1
⁄
2
teaspoon freshly grated lime rind
1
⁄
2
tablespoon lemon juice
4 large slices Ciabatta bread
4 large slices Swiss cheese
1. Preheat Sandwich Press for 10 minutes.
2. Combine chicken, garlic, parsley, sage,
olives, capers, oil, rind and juice. Fill
bread with chicken mixture and sliced
cheese to make 2 sandwiches.
3. Cook until golden, crisp and heated
through, approximately 8- 10 minutes.
Serving Suggestions: Serve on fresh
salad greens.
TUNA AND ARTICHOKE
Serves 2
2 large crusty round rolls
100g black olive paste
200g can tuna, drained
6 marinated baby artichokes
125g Brie cheese, thinly sliced
1. Preheat Sandwich Press for 10 minutes.
2. Cut rolls in half and spread with
olive paste. Fill with tuna, artichokes
and cheese.
3. Cook until golden, crisp and heated
through, approximately 8 minutes.
SAVOURY SANDWICHES cont’d
16
CRISPY SWORDFISH
SANDWICHES
Serves 2
250g fresh swordfish fillets thinly sliced
1
1
⁄
2
tablespoons extra virgin olive oil
2 tablespoons freshly chopped herbs (basil,
garlic chives, thyme, dill)
1
⁄
2
teaspoon paprika
Salt and freshly ground black pepper,
to taste
1 large piece of focaccia
2 tablespoons mayonnaise
4 tomato slices
1
⁄
2
tablespoon drained capers
6 baby English spinach leaves
1. Preheat Sandwich Press for 10 minutes.
2. Brush fish fillets with half the olive oil.
Coat fillets with combined herbs, paprika
and seasonings.
3. Heat remaining oil in a frypan. Fry fish
until golden. Remove and drain.
4. Cut focaccia in half to form a sandwich
and spread mayonnaise. Fill with fish,
tomato, capers and spinach.
5. Cook focaccias until golden, crisp, and
heated through, approximately 5 minutes.
PRAWN AND WATERCRESS
SANDWICHES
Serves 2
4 slices wholegrain bread
70g cream cheese, softened
60g herb & garlic butter
75g watercress
400g medium cooked king prawns, peeled
& de-veined
1. Preheat Sandwich Press for 10 minutes.
2. Spread bread with combined cream cheese
and garlic butter. Fill with watercress and
prawns to make 2 sandwiches.
3. Cook until golden, crisp and heated
through, approximately 8 minutes.
ITALIAN FONTINA TOAST
Serves 2
8 slices white bread
100g Italian fontina cheese, sliced
100g marinated roasted red capsicums
100g sliced marinated mushrooms
Freshly ground black pepper, to taste
1. Preheat Sandwich Press for 10 minutes.
2. Fill bread with layers of cheese,
capsicum and mushrooms season with
pepper make into 2 sandwiches.
3. Cook until golden, crisp and heated
through approximately 6-8 minutes.
SAVOURY SANDWICHES cont’d
17
Focaccias may need to be
cut in half to fit into
Sandwich Press.
Fontina cheese may be
substituted with Parmesan
or Romano cheese.
BR3994 SG620/SG820 book 13/1/04 5:03 PM Page 16
