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15
Turkey Club Sandwich
6 slices sourdough bread
2 tablespoon olive oil
2 tablespoons cranberry sauce
100g turkey breast, thinly sliced
2 shortcut bacon slices, cooked
1 tomato, thinly sliced
2 iceberg lettuce leaves
1.
Preheat the sandwich press until the
green ‘READY’ light illuminates.
2.
Using a pastry brush, lightly brush the
outer sourdough bread slices with
olive oil and keeping the oiled sides
on the outside, fill with even amounts
of cranberry sauce, turkey, third slice
of sourdough, bacon, tomato and
lettuce.
3.
Place into the sandwich press and
close the lid for 3 minutes or until
golden brown.
Salmon, Sprouts and Dill Bagels
2 teaspoons capers, finely chopped
2 teaspoons dill, finely chopped
3 tablespoons cream cheese
2 poppy seed bagels
100g smoked salmon
50g alfalfa sprouts
1.
Preheat the sandwich press until the
green ‘READY’ light illuminates.
2.
In a bowl, combine the capers, dill
and cream cheese and mix until it
forms a paste.
3.
Slice the bagels in half and fill with
even amounts of cream cheese
and smoked salmon. Place into the
sandwich press and close the lid for
4 minutes or until golden brown.
4.
Evenly distribute the alfalfa sprouts
into the bagels and serve.
Содержание KSG620
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