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TOASTED CHOCOLATE PANINI
Serves 2
80g cream cheese, softened
4 slices textured Country style bread
250g bittersweet chocolate, coarsely grated
Vanilla ice-cream
1. Preheat Sandwich Press for 10 minutes.
2. Spread cream cheese over bread slices
and sprinkle with grated chocolate.
Sandwich together.
3. Cook until golden, crisp and heated
through, approximately 6 minutes.
Serving Suggestion: Serve with Ice cream.
CRISPY BRIOCHE WITH
BERRIES AND ICE-CREAM
Serves 2
1
⁄
2
punnet strawberries, hulled
1
⁄
2
punnet blueberries
1
⁄
2
punnet raspberries
1
⁄
4
cup port
1 loaf brioche
Vanilla ice-cream
Icing sugar, sifted
1. Preheat Sandwich Press for 10 minutes.
2. Puree berries and port until smooth. Set
aside. Cut 4 slices from brioche and cook
until toasted, approximately 5 minutes.
3. Arrange toasted brioche on 2 large,
white plates. Top with ice-cream and
drizzle with berry sauce.
Serving Suggestion: Serve immediately,
dust with icing sugar.
DESSERT STYLE SANDWICHES
18
CRISP BERRY AND
MASCARPONE SANDWICHES
Serves 2
4 slices Country styled bread
100g Mascarpone cheese
1
⁄
2
punnet strawberries, hulled and sliced
1
⁄
2
punnet raspberries
1 tablespoons honey
1. Preheat Sandwich Press for 10 minutes.
2. Spread cheese over bread slices. Fill with
berries and drizzle with honey to make
2 sandwiches.
3. Cook until golden, crisp and heated
through approximately 8 minutes.
SWEET NECTARINE SANDWICH
Serve 2
40g unsalted butter, softened
4 slices soy and linseed grain bread
2 nectarines, peeled and sliced
1 teaspoon ground cinnamon
2 tablespoons caster sugar
1. Preheat Sandwich Press for 10 minutes.
2. Spread butter over bread slices. Fill with
sliced nectarine and sprinkle with
combined cinnamon and sugar to make
2 sandwiches.
3. Cook until golden, crisp and heated
through approximately 8 minutes.
SWEET FIG FOCACCIA
Serves 2
2 small plain rounds of focaccia
80g fresh ricotta cheese
3 fresh figs, thinly sliced
6 small fresh mint leaves
1 tablespoon caster sugar
1. Preheat Sandwich Press for 10 minutes.
2. Cut focaccias in half to form a sandwich.
Spread with ricotta cheese. Fill with
figs, mint leaves and sprinkling of
caster sugar.
3. Cook until crisp, golden and heated
through approximately 8 minutes.
DESSERT STYLE SANDWICHES cont’d
19
BR3994 SG620/SG820 book 13/1/04 5:03 PM Page 18