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7.6.
Snackster Snack n’ Sandwich Maker Use and Care Guide
Sandwiches
Recipes for sandwich pockets are made with a filling between two
slices of bread. Round top and large slices of bread will seal around
the edges of the sandwich better, but any type and flavor of bread may
be used. To make sandwiches, butter one side of two slices of bread.
Place buttered sides together. Follow recipe directions to spread the
filling over unbuttered side of bread OR to add two tablespoons of
fillings in two opposite corners of the unbuttered side of bread. DO
NOT OVERFILL. Place the top slice of bread with filling onto
sandwich maker with buttered side down (position filling over
pockets). Repeat for other sandwiches. Then carefully place second
slice of bread on top with buttered side up. Close lid and latch, toast
for 1
1
⁄
2
-2
1
⁄
2
minutes or until done. If too much filling is used, the excess
will run out of the snack while cooking. If too little filling is used, the
design will not develop on your snack.
FRENCH TOAST
3 eggs
1
⁄
4
cup milk
1
⁄
2
tsp cinnamon
8 slices cooked bacon
8 bread slices
Mix together eggs, milk and
cinnamon. Dip one side of bread
into egg mixture and place egg
side down onto sandwich maker.
Do not saturate bread. Place
cooked bacon on top of bread.
Dip one side of second slice of
bread into mixture and place egg
side up on top; do not saturate
bread. Serve with butter, syrup,
preserves or powdered sugar.
CUCUMBER
1 cup cucumber, finely
chopped
1 tsp lemon juice
1
⁄
4
cup cream cheese, softened
1 tsp mustard
8 bread slices
Combine ingredients and add
two tablespoons of filling per
pocket between bread.
SCRAMBLED EGG
4 eggs
2 TBL milk
salt and pepper
1 TBL butter
8 bread slices
Combine eggs, milk, salt and
pepper. Melt butter in sauce pan
and cook eggs until done. Add
two tablespoons per pocket
between bread.
BACON, EGG AND TOMATO
4 slices bacon, chopped
2 medium eggs, beaten
salt and pepper
1
⁄
2
cup tomato, chopped
8 bread slices.
Fry bacon in saucepan and
remove. Add eggs, salt, pepper
and cook until done. Combine
bacon, eggs and tomato. Add
two tablespoons of filling per
pocket between bread.
Roll-Ups
Flavorful roll-ups may be served as hors d’oeuvres. Close lid and latch,
toast for 1
1
⁄
2
-2
1
⁄
2
minutes or until done.
SHRIMP
1 cup cooked shrimp, chopped
1
⁄
4
cup mayonnaise
1
⁄
2
cup carrots, grated
1
⁄
2
tsp lemon juice
salt and pepper
24 bread slices
Combine ingredients. Trim
crusts from bread. Spread two
teaspoons of filling on bread.
Roll up and butter outside.
ASPARAGUS AND CHEESE
1
⁄
2
cup mayonnaise
1
⁄
4
cup parmesan cheese, grated
2 15-ounce cans asparagus
spears
24 bread slices
Combine mayonnaise and
cheese. Trim crusts from bread
and flatten with a rolling pin.
Spread one teaspoon filling on
bread. Place a spear of
asparagus on one end and roll
up. Butter outside.
CRAB RANGOON
1
⁄
2
cup cream cheese, softened
1 cup cooked crab meat,
shredded
4 tsp onion, minced
24 bread slices
Combine ingredients. Trim
crusts from bread. Spread two
teaspoons of filling on bread.
Roll up and butter outside.
LEMON BUTTER
1
⁄
2
cup butter, softened
1 tsp lemon rind
2 tsp lemon juice
cayenne pepper
HERB BUTTER
1
⁄
2
cup butter, softened
1 tsp chives, chopped
1 tsp parsley, chopped
1
⁄
2
tsp rosemary, chopped
salt and pepper
GARLIC BUTTER
1
⁄
2
cup butter, softened
1 clove garlic, crushed
salt and pepper.
CHEESE BUTTER
1
⁄
2
cup butter, softened
1
⁄
2
cup Cheddar cheese,
shredded
1
⁄
2
tsp prepared mustard
Use as a filling only in roll-ups
or sandwiches.
Flavored Butters (Cont.)