Kambrook KSG220 - Manual (Page 12)

12
Recipes
Herbed Omelette Sandwich
Serves 2
3 bacon rashers, trimmed and thinly sliced
100g button mushrooms, sliced
1 ⁄
3
cup shallots, thinly sliced
3 x 60g eggs, lightly beaten
Freshly ground black pepper (optional)
1 tablespoon freshly chopped herbs
¼ cup thinly sliced roasted capsicum
1 large focaccia, halved
125g sliced Swiss cheese
1. Pre-heat Sandwich Press until green
‘Ready’ light illuminates.
2. Meanwhile, fry bacon in a non-stick
fry pan until crisp. Remove from pan
and set aside. Sauté mushrooms and
shallots in fry pan until any liquid has
evaporated. Remove from heat.
3. Beat eggs lightly adding pepper and
herbs. Pour mixture over mushrooms
in pan. Cook over medium heat until
eggs are set but soft in the centre,
approximately 3-5 minutes. Remove
the omelette and roughly chop.
4. Split focaccia halves to form two
sandwiches. Fill focaccia with
omelette, capsicum, cheese and
bacon.
5. Place prepared focaccia into pre-
heated Sandwich Press, close the
lid and cook until golden, crisp and
heated through, approximately 6-8
minutes or until desired result.
6. Serve immediately with salad greens.
Char Grilled Chicken Lavash
with Mango & Pinenut
Mayonnaise
Serves 2
¼ cup mayonnaise
½ tablespoon chilli salsa
1 teaspoons grated lime rind
½ tablespoon lime juice
125g canned mango pieces, drained
1½ tablespoon toasted pinenuts
1 char-grilled chicken breast, trimmed and
thinly sliced
2 sheets lavash bread
1 avocado, peeled, deseeded and sliced
1. Pre-heat Sandwich Press until green
‘Ready’ light illuminates.
2. Combine mayonnaise, salsa, rind,
juice, mango, pinenuts and chicken.
3. Divide chicken mixture and spread
in centre of each lavash. Top with
avocado and roll tightly.
4. Place prepared lavash rolls into pre-
heated Sandwich Press, close the
lid and cook until golden, crisp and
heated through, approximately 4-6
minutes or until desired result.
5. Serve lavash rolls immediately sliced
on an angle with salad greens.