1.
Lightly spray one side of each slice of bread
with the extra light olive oil and set aside.
2.
Heat oil in a small pan, add the diced chicken
fillet and the garlic and stir until chicken is
cooked through.
3.
Remove from heat, stir in chilli, basil and nam
pla. Allow to cool slightly before stirring through
the coconut cream.
4.
The mixture needs to be moist but not wet,
so adjust coconut cream quantity accordingly.
5.
Place two bread slices into Sandwich Maker,
spoon in filling and top with remaining bread
slices. Seal Sandwich Maker and cook until
ready.
* If Thai basil is unavailable, use regular sweet
basil or coriander.
4 slices white or wholemeal
bread
Extra light olive oil spray
Small chicken fillet, diced
A little extra light olive oil
½ clove of garlic, crushed
or finely chopped
½ tsp dried crushed chilli
(more or less, to taste)
1 tbsp chopped Thai basil
leaves* (available in Asian
grocers)
2 tsp nam pla (fish sauce)
Approx. 1 tbsp
coconut cream
THAI SANDWICH
Serves 2
1.
Butter the bread and set aside. Spoon
the beans into a saucepan, add ham and
spring onion and heat through. Add a drop
of tomato or vegetable juice if they are too dry.
2.
Remove from heat, allow to cool a little
before stirring through the cheese.
3.
Spoon filling into bread slices in each
compartment, top with second slice.
4.
Close the Sandwich Maker and cook
until ready.
4 slices wholemeal bread
A little butter
Approx ½ - ⅔ baked beans
in tomato sauce
1 slice ham, diced
1 small spring onion,
chopped (optional)
3 tbsp grated mild or
tasty cheese
BAkeD BeANS SANDWICH
Serves 2
3