Savoury sandwiches, Savoury sandwiches cont’d – Breville SG820 User Manual

Page 6

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HERBED OMELETTE SANDWICH

Serves 2

3 bacon rashers, thinly sliced

1 tablespoon extra virgin olive oil

100g button mushrooms, sliced

1

3

cup shallots, thinly sliced

Freshly ground black pepper

3 eggs (60g), lightly beaten

1 tablespoon freshly chopped herbs

1

4

cup thinly sliced roasted capsicum

1 large focaccia, halved

125g sliced Swiss cheese

1. Preheat Sandwich Press for 10 minutes.

2. Meanwhile, fry bacon in a non-stick

frypan until crisp. Remove from pan and

set aside. Sauté mushrooms and shallots

in frypan until any liquid has evaporated.

Remove from heat.

3. Beat eggs lightly adding pepper and

herbs. Pour mixture over mushrooms in

pan. Return to medium heat and cook

until eggs are set but soft in the centre,

approximately 3-5 minutes.

4. Roughly chop omelette. Cut focaccia in

half to form a sandwich. Fill focaccias

with omelette, capsicum, cheese

and bacon.

5. Cook focaccia until golden, crisp and

heated through, approximately 8 minutes.

Serving Suggestion: Serve with

salad greens.

CHAR GRILLED CHICKEN
LAVOSH WITH MANGO &
PINENUT MAYONNAISE

Serves 2-3

1

4

cup mayonnaise

1

2

tablespoon chilli salsa

1 teaspoons grated lime rind

1

2

tablespoon lime juice

125g canned mango pieces - drained

1

1

2

tablespoon toasted pinenuts

1 char-grilled chicken breast- sliced thinly

2 sheets lavash bread

1 avocados, sliced

1. Preheat Sandwich Press for 10 minutes.

2. Combine mayonnaise, salsa, rind, juice,

mango, pinenuts and chicken.

3. Spread chicken mixture over each

lavash. Top with avocado and roll tightly.

4. Cook lavash rolls until golden, crisp and

heated through, approximately 8 minutes.

Serving Suggestion: Serve sliced on an

angle with salad greens.

SAVOURY SANDWICHES

10

MEXICAN TORTILLAS

Serves 2-3

125g Mexican salsa

1

4

cup red kidney beans

1 tablespoon freshly snipped garlic chives

100g finely chopped chorizo sausage

8 tortilla rounds (unfried variety)

100g tatziki, prepared dip

100g avocado dip

125g mozzarella, grated cheese

1

2

cup sour cream

1. Preheat Sandwich Press for 10 minutes.

2. Combine salsa, beans, chives and

sausage. Spoon mixture over 4

tortillas.Top with alternating layers of

tatziki, avocado and cheese, then

remaining 4 tortillas to make 4

sandwiches. Be careful not overfill.

3. Cook tortillas until golden, crisp and

heated through, approximately 8 minutes.

Serving Suggestion: Serve with sour cream

and salad greens.

ITALIAN VEGETARIAN
FOCACCIA ROUND

Serves 2-3

3 small round cheese and olive focaccia

1

1

2

tablespoons pesto

125g Italian Roma Egg tomatoes, sliced

100g bocconcini cheese, drained and sliced

1 medium Spanish onions, thinly sliced

1 tablespoon balsamic vinegar

1

1

2

tablespoons extra virgin oil

Salt and freshly ground pepper, to taste

1. Preheat Sandwich Press for 10 minutes.

2. Cut focaccia in half to form a sandwich.

Spread with pesto. Fill with combined

tomatoes, cheese, onions, vinegar, oil

and seasonings.

3. Cook focaccias until golden, crisp and

heated through, approximately 8 minutes.

SAVOURY SANDWICHES cont’d

11

BR3994 SG620/SG820 book 13/1/04 5:03 PM Page 10

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