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SAVOURY TOASTED SANDWICHES
ANTIPASTO RYE WITH HOMMUS
Serves 2-3
INGREDIENTS
4 slices rye bread
½ Tablespoon extra virgin olive oil
1 Tablespoon sun-dried tomato paste
60g hommus
4 stuffed vine leaves
200g artichoke hearts, drained and sliced
4 slices Swiss cheese
METHOD
1. Pre-heat sandwich press until the green
’READY’ light illuminates.
2. Combine oil tomato paste. Spread
rye bread with tomato mixture then
hommus. Fill with vine leaves, artichokes
and cheese to make 2 sandwiches.
3. Cook until golden, crisp and heated
through, approximately 8 minutes.
4. Serve cut in half.
GORGONZOLA PANINI WITH
SPINACH
Serves 2
INGREDIENTS
30g herb and garlic butter
4 slices crusty country-style bread
50g English spinach leaves
60g Gorgonzola cheese, crumbled
60g marinated roasted capsicum
METHOD
1. Pre-heat sandwich press until the green
’READY’ light illuminates.
2. Spread herb and garlic butter over bread
slices and fill with spinach, cheese and
capsicum.
3. Cook until golden, crisp and heated
through approximately 6 minutes.
4. Serve cut in half.