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RECIPES
GARLIC MUSHROOMS, TALEGGIO
CHEESE AND PROSCIUTTO
Makes 4 sandwiches
INGREDIENTS
2 tablespoons (40g) butter
1 cup (250g) mushrooms, finely sliced
2 cloves garlic, crushed
Salt and freshly ground black pepper
Softened butter
8 thick slices white bread
4 slices (200g) telaggio cheese, sliced
8 thin slices prosciutto
METHOD
1. Heat butter in a frying pan and cook
mushrooms and garlic for 5 minutes.
Season with salt and pepper. Remove
and drain off any excess juices; cool.
2. Preheat sandwich maker until green
light switches on.
3. Butter one side of each slice and place
bread, buttered side down. Spread
mushroom evenly over 4 slices. Top
with taleggio and prosciutto and cover
with remaining bread, buttered side up.
4. Place into sandwich maker; close lid
and cook 3 minutes or until bread
is crisp and golden. Repeat with
remaining sandwiches.
BACON BUTTY SANDWICH
Makes 4 sandwiches
INGREDIENTS
8 rashers bacon, rind removed
¼ cup (57ml) aioli
2 teaspoons harissa
Softened butter
8 slices wholemeal bread
2 tomatoes, sliced
½ cup (80g) baby arugula, trimmed
METHOD
1. Cook bacon in a large frying pan for
5 minutes or until crisp and golden;
remove and set aside. Mix aioli and
harissa together
2. Preheat sandwich maker until green
light switches on.
3. Butter one side of each slice and place
bread, buttered side down. Spread aioli
mixture evenly over 4 slices and top
with bacon, tomato and arugula. Cover
with remaining bread, buttered side
up. Place into sandwich maker; close
lid and cook 3 minutes or until bread is
golden and crisp.
4. Repeat with remaining sandwiches.