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Sourdough with Pancetta, Brie and Quince Paste
Makes: 4
Preparation: 10 minutes
Cooking: 6-8 minutes
8 slices sourdough bread
¹⁄
³
cup quince paste
16 thin slices pancetta
100g char-grilled red capsicum, sliced
60g baby spinach leaves
120g brie cheese, thinly sliced
salt and freshly ground black pepper
1. Preheat Café Press until ready light comes
on.
2. Spread four slices bread with quince paste.
3. Layer pancetta, capsicum, baby spinach
and cheese evenly between bread. Season
with salt and pepper. Sandwich together.
4. Cook in Café Press for 3-4 minutes or until
toasted. Cut in half and serve.
Tip: For this recipe we recommend buying a
sourdough loaf uncut from the bakery.
Turkish Bread with Chicken, Kumara and Rocket
Makes: 4
Preparation: 10 minutes
Cooking: 12-14 minutes
8 (500g) small chicken tenderloins
300g kumara, thinly sliced
2 tablespoons olive oil
1 turkish bread loaf, cut into 4
1½ tablespoons basil pesto
salt and freshly ground black pepper
1 bunch rocket, trimmed
1. Preheat Café Press until ready light
comes on.
2. Brush chicken and kumara with oil.
Cook chicken in Café Press for 2 minutes
or until cooked. Remove chicken and
thinly slice. Cook kumara for 3-4 minutes
or until tender.
3. Cut bread in half horizontally. Spread
bases evenly with pesto. Layer kumara
and chicken between bread. Season with
salt and pepper. Top with rocket leaves.
Sandwich together.
4. Cook in Café Press for 3-4 minutes or until
toasted. Cut in half
and serve.
Recipes (continued)