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13
Mexican Tortillas
Serves 2
125g Mexican salsa
¼ cup canned, red kidney beans, mashed
1 tablespoon freshly snipped garlic chives
100g finely chopped chorizo sausage
8 tortilla rounds (unfried variety)
100g tzatziki, prepared dip
100g avocado dip
125g mozzarella cheese, grated
½ cup sour cream, for serving
1. Pre-heat Sandwich Press until green
‘Ready’ light illuminates.
2. Combine salsa, beans, chives and
sausage. Divide mixture evenly and
spoon over four tortillas. Top with
alternating layers of tzatziki, avocado
and cheese, then cover with
remaining four tortillas to make four
sandwiches. Be careful not overfill.
3. Place prepared tortillas into pre-
heated Sandwich Press, close the
lid and cook until golden, crisp and
heated through, approximately 4-6
minutes or until desired result.
Italian Vegetarian
Focaccia Round
Serves 2
2 small round cheese and olive focaccia
1½ tablespoons pesto
125g Roma or egg tomatoes, sliced
100g bocconcini cheese, drained
and sliced
1 medium Spanish onion, thinly sliced
1 tablespoon balsamic vinegar
1½ tablespoons extra virgin oil
Salt and freshly ground pepper, optional
1. Pre-heat Sandwich Press until green
‘Ready’ light illuminates.
2. Split focaccia in half to form two
sandwiches. Spread cut sides with
pesto. Combine tomatoes, cheese,
onion, vinegar, oil and seasonings.
Divide tomato mixture evenly and
spoon over pesto on two focaccia
halves. Cover with remaining
focaccia halves.
3. Place prepared focaccias into pre-
heated Sandwich Press, close the
lid and cook until golden, crisp and
heated through, approximately 6-8
minutes or until desired result.
4. Serve immediately.
KSG220_KSG440_IB_FA.indd 13 1/04/10 11:57 AM