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69
Preheat Design Grill-Barbecue Advan-
ced until the heating light turns off.
1
. Lightly spread bread with butter or
margarine. Arrange chicken on half
the bread, then place mango slices
over chicken. Spoon mayonnaise
over the mango and scatter with basil
leaves. Season with pepper.
2. Top with remaining bread and place
sandwiches in pre-heated grill. Allow
grill to gently rest on bread, cook until
golden brown.
3. Remove from grill. Cut each sandwich
in half and serve immediately.
LAVOSH ROLL WITH PRAWNS
LIME AN MAYONNAISE
Serves 4
Ingredients
4 slices lavosh bread
6 tablespoons mayonnaise
500 g medium sized king prawns, shel-
led,
deveined and roughly chopped
1 punnet alfalfa sprouts
6 – 8 inner leaves of cos lettuce, cut into
strips
juice of 1 lime
freshly ground black pepper
Preheat Design Grill-Barbecue Advan-
ced until the heating light turns off.
1. Place lavosh bread flat on work sur-
face. Spread with mayonnaise (then
keeping all ingredients on one end
of bread) divide prawns between la-
vosh and top with sprouts and lettuce.
Squeeze with lime juice and season
with pepper.
2. Rolls lavosh firmly, but not too tight-
ly. Place in pre-heated grill and allow
top plate to rest gently on bread.
3. Allow to cook until lavosh is a light
golden brown.
4. Remove from grill and cut in half,
wrap each half in a paper napkin
and serve immediately.
ROAST CHICKEN ROLL WITH SEMI-
DRIED TOMATOES AND ROCKET
Serves 4
Ingredients
4 slices pita bread
6 tablespoons mayonnaise
250 g sliced or chopped char-grill rotis-
serie chicken
1 cup semi-dried tomatoes, roughly
chopped
1 bunch rocket leaves, roughly torn
freshly ground black pepper and sea salt
Preheat Design Grill-Barbecue Advan-
ced until the heating light turns off.
1. Place pita bread flat on work surface.
Spread with mayonnaise (then kee-
ping all ingredients on one end of
bread) divide chicken between pita
and top with tomatoes and rocket.
2. Season generously and then roll pita
firmly but not too tightly. Place in pre-
heated grill and allow top plate to rest
gently on bread
3. Allow to cook until pita is a light gol-
den brown.
4. Remove from grill and serve immedia-
tely as is or cut each pita in half and
wrap in a paper napkin to serve.
PASTRAMI ON TURKISH WITH
MUSTARD MAYONNAISE