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1
⁄2 tablespoon lemon juice
4 large slices Ciabatta bread
4 large slices Swiss cheese
1. Preheat Sandwich Press until green
‘Ready’ light illuminates.
2. Combine chicken, garlic, parsley, sage,
olives, capers, oil, rind and juice. Fill
bread with chicken mixture and sliced
cheese to make 2 sandwiches.
3. Cook until golden, crisp and heated
through, approximately 8- 10 minutes.
Serving Suggestions: Serve on fresh salad
greens.
Crispy Swordfish Sandwiches
Serves 2
250g fresh swordfish fillets thinly sliced
1
1
⁄2 tablespoons extra virgin olive oil
2 tablespoons freshly chopped herbs
(basil, garlic chives, thyme, dill)
1
⁄2 teaspoon paprika
Salt and freshly ground black pepper,
to taste
1 large piece of focaccia
2 tablespoons mayonnaise
4 tomato slices
1
⁄2 tablespoon drained capers
6 baby English spinach leaves
1. Preheat Sandwich Press until green
‘Ready’ light illuminates.
2. Brush fish fillets with half the olive oil.
Coat fillets with combined herbs,
paprika and seasonings.
3. Heat remaining oil in a frypan. Fry fish
until golden. Remove and drain.
4. Cut focaccia in half to form a sandwich
and spread mayonnaise. Fill with fish,
tomato, capers and spinach.
5. Cook focaccias until golden, crisp, and
heated through, approximately 5
minutes.
Tip: Focaccias may need to be cut in half to fit into
Sandwich Press.
Prawn and Watercress Sandwiches
Serves 2
4 slices wholegrain bread
70g cream cheese, softened
60g herb & garlic butter
75g watercress
400g medium cooked king prawns, peeled
& de-veined
1. Preheat Sandwich Press until green
‘Ready’ light illuminates.
2. Spread bread with combined cream
cheese and garlic butter. Fill with
watercress and prawns to make 2
sandwiches.
3. Cook until golden, crisp and heated
through, approximately 8 minutes.
Italian Fontina Toast
Serves 2
8 slices white bread
100g Italian fontina cheese, sliced
100g marinated roasted red capsicums
100g sliced marinated mushrooms
Fr
eshl
y gr
ound black pepper
, to taste
1. Preheat Sandwich Press until green
‘Ready’ light illuminates.