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SAVOURY TOASTED SANDWICHES
CRISPY SWORDFISH FOCACCIA
WITH SPINACH & MAYO
Serves 2
INGREDIENTS
250g fresh swordfish fillets thinly sliced
1½ Tablespoons extra virgin olive oil
2 Tablespoons freshly chopped herbs (basil,
garlic chives, thyme, dill)
½ teaspoon paprika
Salt and freshly ground black pepper, to taste
1 large focaccia
2 Tablespoons mayonnaise
4 tomato slices
½ Tablespoon drained capers
6 baby English spinach leaves
METHOD
1. Pre-heat sandwich press until the green
’READY’ light illuminates.
2. Brush fish fillets with half the olive
oil. Coat fillets with combined herbs,
paprika and seasonings.
3. Heat remaining oil in a frypan. Fry fish
until golden. Remove and drain.
4. Cut focaccia in half to form a sandwich
and spread mayonnaise. Fill with fish,
tomato, capers and spinach.
5. Cook focaccias until golden, crisp, and
heated through, approximately 5 minutes.
NOTE
Large focaccia may need to be cut in
half to fit into BSG220 and BSG520
2 Slice Sandwich Press’s.
ITALIAN FONTINA TOASTIE
Serves 2
INGREDIENTS
4 slices white bread
100g Italian fontina cheese, sliced
100g marinated roasted red capsicums
100g sliced marinated mushrooms
Freshly ground black pepper, to taste
METHOD
1. Pre-heat sandwich press until the green
’READY’ light illuminates.
2. Fill bread with layers of cheese,
capsicum and mushrooms season with
pepper make into 2 sandwiches.
3. Cook until golden, crisp and heated
through, approximately 6-8 minutes.
NOTE
Fontina cheese may be substituted
with Parmesan or Romano cheese.