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SAVOURY TOASTED SANDWICHES
OMELETTE FOCACCIA WITH
ROASTED CAPSICUM & MUSHROOM
Serves 2
INGREDIENTS
3 bacon rashers, thinly sliced
1 Tablespoon extra virgin olive oil
100g button mushrooms, sliced
1
⁄3 cup shallots, thinly sliced
Freshly ground black pepper
3 x 60g eggs, lightly beaten
1 Tablespoon freshly chopped herbs
¼ cup thinly sliced roasted capsicum
1 large focaccia, halved
125g sliced Swiss cheese
Salad greens, optional
METHOD
1. Pre-heat sandwich press until the green
’READY’ light illuminates.
2. Meanwhile, fry bacon in a non-stick
frypan until crisp. Remove from pan
and set aside. Sauté mushrooms and
shallots in frypan until any liquid has
evaporated. Remove from heat.
3. Beat eggs lightly adding pepper and
herbs. Pour mixture over mushrooms in
pan. Return to medium heat and cook
until eggs are set but soft in the centre,
approximately 3-5 minutes.
4. Remove omelette from frypan and
roughly chop.
5. Cut focaccia in half to form a sandwich.
Fill focaccias with omelette, capsicum,
cheese and bacon.
6. Cook focaccia until golden, crisp and
heated through, approximately 8 minutes
7. Serve with salad greens.
CHAR GRILLED CHICKEN
LAVOSH WITH MANGO
& PINENUT MAYONNAISE
Serves 2-3
INGREDIENTS
¼ cup mayonnaise
½ Tablespoon chilli salsa
1 teaspoons grated lime rind
½ Tablespoon lime juice
125g canned mango pieces, drained
1½ Tablespoon toasted pinenuts
1 char-grilled chicken breast, sliced thinly
2 sheets lavosh bread
1 avocado, sliced
Salad greens, optional
METHOD
1. Pre-heat sandwich press until the green
’READY’ light illuminates.
2. Combine mayonnaise, salsa, rind, juice,
mango, pinenuts and chicken.
3. Spread chicken mixture over each
lavosh. Top with avocado and roll tightly.
4. Cook lavosh rolls until golden, crisp and
heated through, approximately
8 minutes.
5. Serve sliced on an angle with
salad greens.