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RECIPES - savoury sandwiches
Herbed Omelette Sandwich
Serves 2
3 bacon rashers, thinly sliced
1 tablespoon extra virgin olive oil
100g button mushrooms, sliced
1
⁄3 cup shallots, thinly sliced
Freshly ground black pepper
3 eggs (60g), lightly beaten
1 tablespoon freshly chopped herbs
1
⁄4 cup thinly sliced roasted capsicum
1 large focaccia, halved
125g sliced Swiss cheese
1. Preheat Sandwich Press until green
‘Ready’ light illuminates.
2. Meanwhile, fry bacon in a non-stick
frypan until crisp. Remove from pan and
set aside. Sauté mushrooms and shallots
in frypan until any liquid has evaporated.
Remove from heat.
3. Beat eggs lightly adding pepper and
herbs. Pour mixture over mushrooms in
pan. Return to medium heat and cook
until eggs are set but soft in the centre,
approximately 3-5 minutes.
4. Roughly chop omelette. Cut focaccia in
half to form a sandwich. Fill focaccias
with omelette, capsicum, cheese and
bacon.
5. Cook focaccia until golden, crisp and
heated through, approximately 8
minutes.
Serving Suggestion: Serve with salad
greens.
Char Grilled Chicken Lavash With
Mango & Pinenut Mayonnaise
Serves 2-3
1
⁄4 cup mayonnaise
1
⁄2 tablespoon chilli salsa
1 teaspoons grated lime rind
1
⁄2 tablespoon lime juice
125g canned mango pieces, drained
Check can size
1
1
⁄2 tablespoon toasted pinenuts
1 char-grilled chicken breast- sliced thinly
2 sheets lavash bread
1 avocados, sliced
1. Preheat Sandwich Press until green
‘Ready’ light illuminates.
2. Combine mayonnaise, salsa, rind, juice,
mango, pinenuts and chicken.
3. Spread chicken mixture over each
lavash.Top with avocado and roll tightly.
4. Cook lavash rolls until golden, crisp and
heated through, approximately 8
minutes.
Serving Suggestion: Serve sliced on an
angle with salad greens.