11
¼ cup (35g) drained sliced sun-dried tomatoes
Cook lamb on heated oiled grill plate (or grill or barbecue) until browned all over
and cooked as desired. Stand lamb, covered, 5 minutes before slicing thickly.
Preheat sandwich press until “Ready” light turns On.
Cut focaccia in half crossways, then in half horizontally.
Spread pesto over bases of focaccia, top with lamb, cheese, tomato and
remaining focaccia.
Place focaccia in sandwich press about 5 minutes or until cheese melts and
focaccia is heated through.
Slice focaccia diagonally to serve.
TOASTED BACON, BANANA AND CHEESE SANDWICH
(Makes 2
Sandwiches)
Ingredients:
4 Slices of Bread
6 or 7 strips of Pre-cooked Bacon
1 Banana
2 Slices of Cheddar Cheese
Another great cafe'-style trick - is to toast the bread lightly before you put your
sandwich together.
So, pre-heat the sandwich press until ready. Then, lay the four
slices of bread on the bottom plate and close completely, Toast for no longer
than one minute, (you just want it to go slightly brown). Remove the Toast and lay
the Bacon strips flat, covering the bottom piece of toast. Then slice the Banana
lengthways, +/- 6 slices, and lay on top of the bacon. Cover with the slice of
Cheese and place the toasted top on and allow to cook for 3-4 minutes.
MEXICAN TORTILLAS
(Serves 4-6)
Ingredients:
250g Mexican Salsa
Half a cup Black Beans - mashed (Or red Kidney beans)
2 Tablespoons snipped Garlic Chives
200g Finely chopped Chorizo Sausage
16 Tortilla rounds (unfried)
200g Zatziki dip
200g Avocado dip
250g Mozzarella cheese, sliced
1 cup Sour Cream
