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11
Antipasto and Ricotta Focaccia
½ loaf focaccia bread, halved length ways
¼ cup ricotta cheese
1 tablespoons basil leaves, shredded
½ cup antipasto mix, drained
1.
Preheat the sandwich press until the
green ‘READY’ light illuminates.
2.
Slice the focaccia bread in half and
fill with even amounts of ricotta, basil
and antipasto mix.
3.
Place into the sandwich press and
close the lid for 4 minutes or until
golden brown.
Chicken and Almond
Ribbon Toasties
100g chicken breast, poached, shredded
1 tablespoon mayonnaise
½ teaspoon Dijon mustard
1 tablespoon slithered almonds, toasted
1 shallot, finely sliced
4 slices white bread
2 slices whole meal bread
2 tablespoons butter, softened
½ punnet snow pea shoots
1.
Preheat the sandwich press until the
green ‘READY’ light illuminates.
2.
In a bowl, add the chicken, Dijon
mustard, almonds and shallot and stir
to combine.
3.
Butter the white bread slices evenly
and keeping the buttered sides on the
outside, fill the first slice of bread with
even amounts of chicken mixture.
4.
Place a wholemeal piece of bread
on top and fill with snow pea shoots,
followed by the white slice of bread,
buttered side up.
5.
Place into the sandwich press and
close the lid for 2 minutes or until
golden brown.
Содержание KSG620
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