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PAge heAder.....
SAVOURY TOASTED SANDWICHES
ROAST BEEF PITA WITH
EGGPLANT & MUSTARD
Serves 2–3
INGREDIENTS
2 round Pita bread
2.5oz (70g) cream cheese
3 teaspoons seeded mustard
½ tablespoon lemon juice
¼ cup grated canned beets, drained
3.5oz (100g) shaved rare roast beef
2.5oz (70g) marinated roasted eggplant
METHOD
1. Pre-heat panini press until the green
READY light illuminates.
2. Combine cream cheese, mustard and
lemon juice. Spread each Pita bread with
cream cheese mixture. Top with beetroot,
roast beef and eggplant. Roll tightly.
3. Cook Pita bread until golden, crisp
and heated through, approximately
10 minutes. Serve sliced.
SPICY LAMB PITA WITH MINT
& TOMATO
Serves 2–3
INGREDIENTS
1 tablespoons oil
4oz (125g) ground lamb mince
2 tablespoons finely chopped onion
½ cup diced tomato
1 tablespoons freshly chopped mint
¼ teaspoon ground cilantro
Pinch ground ginger
½ teaspoon ground cumin
¼ teaspoon turmeric
Salt and freshly ground black pepper, to taste
3 pita breads
3 slices Swiss cheese
Tzatziki dip, for serving
METHOD
1. Pre-heat panini press until the green
READY light illuminates.
2. Heat oil in a non-stick frypan, sauté
lamb mince, onions, tomato, mint, spices
and seasonings until browned and
cooked. Drain.
3. Split pitas open to form pockets. Fill
with lamb mixture and insert a cheese
slice into each pocket.
4. Cook pitas until golden, crisp and heated
through, approximately 10 minutes.
Serve with tzatziki dip.
BSG520XL_A13_FA.indd 18 1/03/13 12:09 PM