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9
Toasted Snacks
NOTE: These recipes make 2 sandwiches, to
make 4 sandwiches double the quantity.
Bacon and Egg Sandwiches
2 rashers bacon, rind removed and finely
chopped
1 tablespoon finely chopped shallot
2 eggs, lightly beaten
pepper and salt to taste
4 slices bread, buttered
Pre-heat your Café Press/Grill. Place 2 slices
of bread, buttered side down onto the Café
Press/Grill. Combine bacon, seasoning,
shallot and egg mixture onto the bread. Cover
with remaining bread slices and cook for
approximately 4 minutes, or until golden.
Herbed Tomato Sandwiches
2 tablespoons chopped fresh basil
½
tomato, sliced
½
onion, thinly sliced
¼
cup cottage cheese
4 slices bread, buttered
Pre-heat your Café Press/Grill. Combine basil,
tomato, onion and cottage cheese. Assemble
sandwiches and cook for approximately 3
minutes, or until golden brown.
Golden Hawaiian Sandwiches
2 slices tasty cheese
2 rings tinned pineapple
½
cup chopped ham
4 slices bread, buttered
Pre-heat your Café Press/Grill. Place 2 slices
of bread, buttered side down, onto the Café
Press/Grill. Add cheese, pineapple rings
and chopped ham onto bread. Cover with
remaining slices of bread buttered side up.
Cook for approximately 3 minutes, or until
golden brown.
Chicken and Walnut Sandwiches
1 cup cooked chicken, chopped
2 tablespoons chopped walnuts
2 tablespoons chopped celery
1 tablespoon sultanas
2 tablespoons mayonnaise and
4 slices bread, buttered
Pre-heat your Café Press/Grill. Combine
chicken, walnuts, celery, sultanas and
mayonnaise. Divide mixture and assemble
sandwiches. Cook for approximately 3
minutes or until golden brown.
Corn and Ham
1 x 310g can creamed corn
4 slices ham, finely chopped
4 slices bread, buttered
Pre-heat your Café Press/Grill. Place 2 slices
of bread into the Café Press/Grill, spoon in
combined creamed corn and ham strips.
Assemble sandwiches and cook for 4-5
minutes, or until golden brown.