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SAVOURY TOASTED SANDWICHES
TUNA, BRIE & ARTICHOKE ROLLS
Serves 2
INGREDIENTS
2 large crusty round rolls
100g black olive paste
200g can tuna, drained
6 marinated baby artichokes
125g Brie cheese, thinly sliced
METHOD
1. Pre-heat sandwich press until the green
’READY’ light illuminates.
2. Cut rolls in half and spread with olive
paste. Fill with tuna, artichokes and cheese.
3. Cook until golden, crisp and heated
through, approximately 8 minutes.
MEXICAN TORTILLAS WITH
CHORIZO & SOUR CREAM
Serves 2-3
INGREDIENTS
125g Mexican salsa
¼ cup red kidney beans
1 Tablespoon freshly snipped garlic chives
100g finely chopped chorizo sausage
8 tortilla rounds (unfried variety)
100g tzatziki dip
100g avocado dip
125g mozzarella cheese, grated
Sour cream, for serving
Salad greens, optional
METHOD
1. Pre-heat sandwich press until the green
’READY’ light illuminates.
2. Combine salsa, beans, chives and
sausage. Spoon mixture over 4 tortillas.
Top with alternating layers of tzatziki,
avocado and cheese, then remaining
4 tortillas to make 4 sandwiches. Be
careful not overfill.
3. Cook tortillas until golden, crisp and
heated through, approximately 8 minutes.
4. Serve with sour cream and salad greens.