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Recipes
GOURMET RECIPES
Brie, Pear and Spinach
Makes: 2 sandwiches
20g butter, room temperature
4 slices sourdough bread
8 slices brie cheese
½ cup baby spinach
½ pear, cored, finely sliced
Salt and freshly ground black pepper, to taste
1. Preheat unit. Spread butter over bread.
2. Place 2 pieces of bread in unit, buttered
side down. Evenly divide ingredients
between the two pieces of bread. Season.
Top with remaining bread buttered side up.
3. Close the lid. Cook for 3-4 minutes or until
golden brown. Serve.
Mushroom and Goats Cheese
Makes: 2 sandwiches
20g butter, room temperature
4 slices bread
½ cup marinated mushrooms, quartered
1 teaspoon fresh thyme leaves, chopped
80g goat’s cheese, crumbled
Salt and freshly ground black pepper, to taste
1. Preheat unit. Spread butter over bread.
2. Place 2 pieces of bread in unit, buttered
side down. Evenly divide ingredients
between the two pieces of bread. Season.
Top with remaining bread buttered side up.
3. Close the lid. Cook for 3-4 minutes or until
golden brown. Serve.
Caramelised Onion, Prosciutto and Brie
Makes: 2 sandwiches
20g butter, room temperature
4 slices wholegrain bread
4 slices brie cheese
4 slices prosciutto
2 tablespoons caramelised onion
Salt and freshly ground black pepper, to taste
1. Preheat unit. Spread butter over bread.
2. Place 2 pieces of bread in unit, buttered
side down. Evenly divide ingredients
between the two pieces of bread. Season.
Top with remaining bread buttered side up.
3. Close the lid. Cook for 3-4 minutes or until
golden brown. Serve.
Pesto, Mozzarella Cheese, Spinach
and Prosciutto
Makes: 2 sandwiches
20g butter, room temperature
4 slices sourdough bread
½ cup baby spinach
½ cup grated mozzarella cheese
2 tablespoons basil pesto
4 slices prosciutto
Salt and freshly ground black pepper, to taste
1. Preheat unit. Spread butter over bread.
2. Place 2 pieces of bread in unit, oiled side
down. Evenly divide ingredients between
the two pieces of bread. Season. Top with
remaining bread buttered side up.
3. Close the lid. Cook for 3-4 minutes or until
golden brown. Serve.
Recipes continued
Gruyere, Corned Beef and Mustard
Makes: 2 sandwiches
20g butter, room temperature
4 slices bread
½ cup cooked sliced corned beef
½ cup grated gruyere cheese
1 tablespoon seeded mustard
Salt and freshly ground black pepper, to taste
1. Preheat unit. Spread butter over bread.
2. Place 2 pieces of bread in unit, buttered
side down. Evenly divide ingredients
between the two pieces of bread. Season.
Top with remaining bread buttered side up.
3. Close the lid. Cook for 3-4 minutes or until
golden brown. Serve.
Chicken, Brie and Cranberry
This sandwich is also great with turkey.
Makes: 2 sandwiches
20g butter, room temperature
4 slices bread
½ cup sliced cooked chicken
2 tablespoons cranberry sauce
4 slices brie cheese
Salt and freshly ground black pepper, to taste
1. Preheat unit. Spread butter over bread.
2. Place 2 pieces of bread in unit, buttered
side down. Evenly divide ingredients
between the two pieces of bread. Season.
Top with remaining bread buttered side up.
3. Close the lid. Cook for 3-4 minutes or until
golden brown. Serve.
Steak, Caramelised Onion and Avocado
Makes: 2 sandwiches
20g butter, room temperature
4 slices bread
½ cup cooked sliced beef steak
¹⁄³ cup avocado
2 tablespoons caramelised onion
Salt and freshly ground black pepper, to taste
1. Preheat unit. Spread butter over bread.
2. Place 2 pieces of bread in unit, buttered
side down. Evenly divide ingredients
between the two pieces of bread. Season.
Top with remaining bread buttered side up.
3. Close the lid. Cook for 3-4 minutes or until
golden brown. Serve.
All the recipes have been specifically created and tested by our Sunbeam Test Kitchen for each
of the Sunbeam Big Fill Toastie Makers. We hope you enjoy making delicious Big Fill Toasties.
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