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RECIPES
REUBEN SANDWICHES
WITH GHERKIN
Makes 4 sandwiches
INGREDIENTS
¼ cup (57ml) Thousand Island dressing
Softened butter
8 slices light rye bread
4–6 slices (300g) corned beef, finely sliced
¼ cup (250g) good quality sauerkraut, drained of
excess liquid
4 slices (200g) gruyere
METHOD
1. Preheat sandwich maker until green
light switches on.
2. Combine aioli and mustard and mix
well.
3. Butter one side of each slice and place
bread, buttered side down. Spread aioli
evenly over 4 slices and top with corned
beef, sauerkraut and gruyere. Cover
with remaining bread, making sure the
buttered side is facing up.
4. Place into sandwich maker; close lid
and cook 3 minutes or until bread
is golden and crisp. Repeat with
remaining sandwiches.
5. Serve hot with fries and baby
cornichons.
PIZZA POCKET
Makes 2 sandwiches
INGREDIENTS
4 slices White bread
14oz (396g) can diced tomatoes
1 tablespoon onion powder
2 teaspoons garlic powder
2 teaspoons dried basil
¼ cup (57ml) mozzarella, shredded
4 slices pepperoni
Pinch salt
METHOD
1. Pre heat sandwich maker
2. Place diced tomatoes, onion powder,
garlic powder, dried basil and salt into
blender and blend until smooth.
3. Place sauce in medium sauce pan on
medium heat and simmer for
5–10 minutes. Set aside and let cool.
4. Place one slice of bread on each side of
sandwich maker. Place a tablespoon of
sauce one ounce of cheese and 2 slices
of pepperoni and cover with another
slice of bread. Cover lid and lock
handle.
5. Cook for 4 minutes. Remove and enjoy!