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RECIPES
SMOKED SALMON WITH DILL
CREAM CHEESE
Makes 2 sandwiches
INGREDIENTS
4 slices sourdough bread
8 oz (226g) cream cheese, room temp
½ bunch dill, minced
2 slices smoked salmon
Pinch salt
METHOD
1. Pre heat sandwich maker
2. Place cream cheese and dill into a large
mixing bowl and whip until nice
and fluffy.
3. Place one slice of sourdough on each
side of sandwich maker. Place a slice
salmon and one tablespoon of cream
cheese on each slice and cover with
another slice of toast. Cover lid and
lock handle.
4. Cook for 4–5 minutes. Remove and
enjoy!
TOMATO MEATBALL AND
PARMESAN SANDWICH
Makes 4 sandwiches
INGREDIENTS
Meatballs
400g beef mince
1 teaspoon garlic salt
½ teaspoon Italian mixed herbs
Tomato sauce
2 tablespoons olive oil
1 small onion, finely chopped
1 clove garlic, crushed
½ teaspoon oregano
1 teaspoon sugar
1 cup tomato passata
Salt and freshly ground black pepper
2 tablespoons chopped fresh basil
Softened butter
8 slices sourdough
1 cup (100g) parmesan cheese, grated
METHOD
1. Combined meatball ingredients and
roll into teaspoon size balls. Heat half
the oil in a frying pan & cook meatballs
until browned but not cooked through.
Remove and set aside.
2. To the same pan, add remaining oil and
cook onion & garlic for 2 minutes. Add
oregano, passata, sugar and season with
salt and pepper; simmer for 10 minutes.
Add meatballs and cook 5 minutes or
until sauce is thick. Stir through basil
and set aside to cool.
3. Preheat sandwich maker until green
light switches on.
4. Butter one side of each slice and place
bread, buttered side down. Spoon
meatball mixture evenly over 4 slices
and top with parmesan and remaining
bread, buttered side up.
5. Place into sandwich maker; close lid &
cook 3 minutes or until bread is golden
and crisp. Repeat with remaining
sandwiches.