11
Club Sandwich with Pancetta
Serves: 4
Preparation: 10 minutes
Cooking: 12 minutes
¹/³ cup good-quality whole egg mayonnaise
1 tablespoon seeded mustard
1 tablespoon finely chopped fresh basil
leaves
2 single chicken breast fillets, trimmed
1 tablespoon olive oil
8 slices mild pancetta
4 eggs
12 slices wholemeal bread, toasted
2 small tomatoes, sliced
8 thin slices Jarlsberg cheese
1. Combine the mayonnaise, mustard and
basil in a small glass bowl. Cover with
plastic wrap and set aside until required.
2. Use a sharp knife to cut each chicken
breast in half horizontally to make 4
pieces. Place in a bowl. Drizzle with oil.
Season with salt.
3. Preheat flat plate or grill plate on setting
7-8. Cook chicken for 2-3 minutes each
side or until browned and cooked. Transfer
to a plate. Cover with foil.
4. Cook pancetta for 1-2 minutes each side or
until crispy. Transfer to a plate lined with
paper towel.
5. Cook eggs for 1 minute each side or until
cooked to your liking. Transfer to a plate.
6. Spread one-third of the toasted bread with
mayonnaise. Top with tomato, cheese and
egg. Top with another slice of bread and
spread with remaining mayonnaise.
7. Top with chicken and pancetta and
remaining bread. Secure with toothpicks.
Cut each sandwich into triangles. Serve.
Corn Fritters
Makes: 12
Preparation: 15 minutes
Cooking: 12 minutes
4 corn cobs
¹/³ cup parsley leaves
1 cup self-raising flour
3 eggs
4 green onions, thinly sliced
salt and freshly ground black pepper
cream cheese, rocket and smoked salmon, to
serve
1. Remove corn kernels from cobs. Place half
the corn in a food processor. Add parsley,
flour and eggs. Pulse until combined.
2. Transfer to a bowl. Add remaining corn and
green onions. Season with salt and pepper.
3. Preheat flat plate on setting 5-6. Add
heaped tablespoons mixture. Cook for 2-3
minutes each side or until golden.
4. Serve fritters topped with cream cheese,
smoked salmon and rocket.
Recipes continued
