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10
in half to form a sandwich. Fill with
combined bacon, chicken, eggs, croutons,
spinach and cheese.
3. Cook Turkish bread until golden, crisp
and cooked through, approximately 6
minutes.
Serving Suggestion: Serve drizzled with
Caesar salad dressing
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 until green
‘Ready’ light illuminates.
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.
Mediterranean Layered Twists
Serves 2-3
2 twist or cob bread rolls
2 tablespoons pesto
100g marinated roasted eggplant
125g marinated roasted r
ed 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 until green
‘Ready’ light illuminates.
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.
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 until green
‘Ready’ light illuminates.
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.