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2. Fill bread with layers of cheese,
capsicum and mushrooms season with
pepper make into 2 sandwiches.
3. Cook until golden, crisp and heated
through approximately 6-8 minutes.
Tip: Fontina cheese may be substituted with
Parmesan or Romano cheese
Dessert Style Recipes
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 until green
‘Ready’ light illuminates.
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 until green
‘Ready’ light illuminates.
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.
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 until green
‘Ready’ light illuminates.
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 gr
ound cinnamon
2 tablespoons caster sugar