13
Mushroom, spinach, brie
and garlic toasted
sandwich
Makes 4
Preparation time
10 minutes
Cooking time
10 minutes
Garlic butter
2 cloves garlic, crushed
50g butter
1 tsp. chopped parsley
1 tsp. seeded mustard
Salt and pepper
Sandwich filling
8 slices of large white bread
12 Swiss brown mushrooms, sliced and sautéed
50g baby spinach
150g brie, sliced
1.
To make the garlic butter – melt the butter in the
microwave and add the garlic, parsley, mustard,
salt and pepper. Set aside.
2.
Using a pastry brush, brush one side of each slice
of bread with the garlic butter. Place the brushed
sides of 2 slices together and then divide the
sandwich filling ingredients between the 4 open
sandwiches.
3.
Pre-heat the sandwich press until the READY
light is illuminated.
4.
Lift the top slice of bread from the pre-made
sandwiches with the ingredients on top and
place it into the pre-heated sandwich press. The
garlic butter side should be on the outside of the
sandwich. Take the remaining piece of bread and
place it on top with the garlic butter side facing
the outside of the sandwich. Close and lock the
sandwich press lid. Adjust the timer to 3 minutes.
5.
Serve.
Banana, caramel ricotta
and cinnamon toasted
sandwich
Makes 4
Preparation time
4 minutes
Cooking time
4 minutes
8 slices white bread
2 bananas, sliced
50g butter
4 tbsp. store bought caramel
½ cup ricotta
N
tsp cinnamon
½ tsp. vanilla paste
1.
Pre-heat the sandwich press until the READY light
illuminates.
2.
Place the caramel, ricotta, cinnamon and vanilla
paste into a bowl and beat with a wooden spoon to
combine well.
3.
Lay 4 slices of bread out and divide the caramel
ricotta and banana slices between the 4 slices.
Place the remaining bread on top of each sandwich
and butter outside of sandwich, place into the
sandwich maker. Close and lock the lid. Adjust the
timer to 3 minutes.
4.
Remove using a silicon spatula.
