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Gourmet Sandwiches Serves 2
4 rashers bacon
2 small chicken breasts
1
/2
avocado, sliced thinly
Cos lettuce, washed
Mayonnaise
6 thick bread slices, crust removed and toasted
Spread
20g softened butter
1 clove crushed garlic
Pre-heat Sizzling Grill on heat setting 10.
Grill chicken breast until tender, about 7-10 minutes each side. When cooked, chop or shred into pieces.
Meanwhile, remove rind from bacon and place bacon on flat hotplate. Cook until crisp.
To assemble sandwiches
Use 3 slices of bread for each sandwich. Spread each slice with a little butter/garlic spread.
Place shredded chicken, avocado slices, bacon and lettuce on the bottom piece of bread.
Top with a little mayonnaise and second slice of bread.
Repeat procedure again and top with third slice of bread.
Cut in half, placing 2 toothpicks on each side of the bread to hold ingredients together while cutting.
Stuffed Calamari Serves 4
8 small squid/calamari tubes, cleaned
Stuffing
1 cup breadcrumbs
1
/3
cup parmesan cheese, grated
1
1
/2
teaspoons crushed garlic
1 egg
Salt and pepper to taste
Combine all stuffing ingredients in a small bowl. Using your hand, mix ingredients together until well
combined. If mixture appears too dry, add a few drops of water.
Pre-heat Sizzling Grill to heat setting 12.
Place teaspoonfuls of stuffing into each tube. Secure end with a toothpick.
Place calamari onto the Sizzling Grill and cook for 5 minutes on each side.
Reduce heat to setting 8 and cook for a further 10-12 minutes or until cooked throughout.
Remove toothpicks before serving.
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