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GOAT’S CHEESE AND
ROASTED PEPPER
Serves 2
1 large round foccacia
90g softened goat’s cheese
1
⁄
2
tablespoon roughly chopped Italian parsley
1
⁄
2
tablespoon roughly chopped basil
1 clove garlic, thinly sliced
1 tablespoons drained capers
1 tablespoons lemon juice
1
⁄
2
tablespoon sweet Thai chilli sauce
60g marinated roasted zucchini
50g semi dried tomatoes
1. Preheat Sandwich Press for 10 minutes.
2. Cut focaccia in half to form a sandwich.
Spread with combined goat’s cheese,
parsley, basil, garlic, capers, lemon
juice and chilli sauce. Fill with zucchini
and tomatoes.
3. Cook focaccias until golden, crisp and
heated through, approximately 8 minutes.
PROSCUITTO BAGUETTE
Serves 2
2 small-medium baguette rolls
80g Italian proscuitto
75g boccochini cheese, thinly sliced
4 basil leaves
Freshly ground black pepper
1 tablespoons extra virgin olive oil
1. Preheat Sandwich Press for 10 minutes.
2. Cut baguette in half. Fill with layers of
prosciutto, cheese and basil. Season to
taste and drizzle with oil
3. Cook baguettes until golden, crisp
and heated through, approximately
6-8 minutes.
15
MEDITERRANEAN LAYERED
TWISTS
Serves 2-3
2 twist or cob bread rolls
2 tablespoons pesto
100g marinated roasted eggplant
125g marinated roasted red capsicum
60g char grilled sliced sweet potato
100g marinated roasted semi- sun dried
tomatoes, drained
60g mushrooms, sliced
100g sliced Swiss cheese
1. Preheat Sandwich Press for 10 minutes.
2. Cut bread rolls in half and spread with
pesto. Fill with eggplant, capsicum,
sweet potato, dried tomato, mushrooms
and cheese.
3. Cook bread rolls until golden, crisp and
heated through, approximately 8 minutes.
ANTIPASTO RYE BREAD
Serves 2-3
4 slices rye bread
1
⁄
2
tablespoon extra virgin olive oil
1 tablespoons sun-dried tomato paste
60g hommos
4 stuffed vine leaves
200g artichoke hearts, drained and sliced
4 slices Swiss cheese
1. Preheat Sandwich Press for 10 minutes.
2. Spread rye bread combined oil and
tomato paste, then hommos. Fill with
vine leaves, artichokes and cheese to
make 2 sandwiches.
3. Cook until golden, crisp and heated
through, approximately 8 minutes.
Serving Suggestion: Serve cut in half.
GORGONZOLA PANINI
Serves 2
30g herb and garlic butter, commercial
4 slices crusty country-style bread
50g English spinach leaves
60g Gorgonzola cheese, crumbled
60g marinated roasted capsicum
1. Preheat Sandwich Press for 10 minutes.
2. Spread herb and garlic butter over bread
slices. Make 2 sandwiches with bread,
spinach, cheese and capsicum.
3. Cook until golden, crisp and heated
through approximately 6 minutes.
Serving Suggestion: Serve cut in half.
SAVOURY SANDWICHES cont’d
14
SAVOURY SANDWICHES cont’d
Focaccia may need to be
cut in half to fit into
Sandwich Press.
BR3994 SG620/SG820 book 13/1/04 5:03 PM Page 14