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SMOKED CHICKEN WITH BASIL AND
FRESH MANGO
Serves 4
8 slices ‘large’ wholegrain pre-sliced bread
butter or margarine
250g sliced smoked chicken – smoked chickens
are available from better delis and supermarkets
– char-grilled rotisserie chicken can be
substituted
1 medium size ripe mango, peeled and sliced
3-4 tablespoons whole egg mayonnaise
1 1/2 cup basil leaves roughly torn
freshly ground black pepper
Preheat Indoor Grill and BBQ on ‘Panini’ setting
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 paninis in
pre-heated grill. Allow
grill to gently rest on bread, cook until
golden brown.
3. Remove from grill. Cut each panini in half and
serve immediately.
LAVOSH ROLL WITH PRAWNS, LIME AND
MAYONNAISE
Serves 4
4 slices lavosh bread
6 tablespoons mayonnaise
500g medium sized king prawns, shelled,
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 Indoor Grill and BBQ on ‘Panini’ setting
until the ‘Heating’ light turns off.
1. Place lavosh bread flat on work surface.
Spread with mayonnaise (then keeping all
ingredients on one end of bread) divide
prawns between lavosh and top with sprouts
and lettuce. Squeeze with lime juice and
season with pepper.
2. Rolls lavosh firmly, but not too tightly. 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
4 slices pita bread
6 tablespoons mayonnaise
250g sliced or chopped char-grill rotisserie
chicken
1 cup semi-dried tomatoes, roughly chopped
1 bunch rocket leaves, roughly torn
freshly ground black pepper and sea salt
Preheat Indoor Grill and BBQ on ‘Panini’ setting
until the ‘Heating’ light turns off.
1. Place pita bread flat on work surface. Spread
with mayonnaise (then keeping 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
golden brown.
4. Remove from grill and serve immediately as is
or cut each pita in half and wrap in a paper
napkin to serve.
RECIPES
BR7511 800GRXL Book Amend.qxp 30/1/06 10:35 AM Page 29