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11
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 until green
‘Ready’ light illuminates.
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.
Tip: Focaccia may need to be cut in half to fit into
Sandwich Press.
Tuna and Artichoke
Serves 2
2 large crusty round rolls
100g black olive paste
200g can tuna, drained
6 marinated baby artichokes
125g Brie cheese, thinly sliced
1. Preheat Sandwich Pr
ess until gr
een
‘Ready’ light illuminates.
2. Cut rolls in half and spread with olive
paste. Fill with tuna, artichokes and
cheese.
3. Cook 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 until green
‘Ready’ light illuminates.
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.
Char-Grilled Chicken and Salsa Verde
Serves 2
1 char- grilled chicken breast fillet, sliced
1 clove garlic, thinly sliced
1
⁄3 cup chopped parsley
1 tablespoon finely chopped sage
1
⁄4 cup stuffed pimento green olives,
roughly chopped
1 tablespoons drained capers
1 tablespoon extra virgin olive oil
1
⁄2 teaspoon freshly grated lime rind