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Manafacture: Kambrook
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manual abstract
2. Spread herb and garlic butter over bread slices. Make 2 sandwiches with bread, spinach, cheese and capsicum. 3. Cook until golden, crisp and heated through approximately 6 minutes. Serving Suggestion: Serve cut in half. 10 Goat’s Cheese and Roasted Pepper Serves 2 1 large round foccacia 90g softened goat’s cheese 1.2 tablespoon roughly chopped Italian parsley 1.2 tablespoon roughly chopped basil 1 clove garlic, thinly sliced 1 tablespoons drained capers 1 tablespoons lemon juice 1.2 tablespoon sweet Thai chilli sauce 60g marinated roasted zucchini 50g semi dried tomatoes 1. Preheat Sandwich Press until green ‘Ready’ light illuminates. 2. Cut focaccia in half to form a sandwich. Spread with combined goat’s cheese, parsley, basil, garlic, capers, lemon juice and chilli sauce. Fill with zucchini and tomatoes. 3. Cook focaccias until golden, crisp and heated through, approximately 8 minutes. Tip: Focaccia may need to be cut in half to fit into Sandwich Press. Tuna and Artichoke Serves 2 2 large crusty round rolls 100g black olive paste 200g can tuna, drained 6 marinated baby artichokes 125g Brie cheese, thinly sliced 1. Preheat Sandwich Press until green ‘Ready’ light illuminates. 2. Cut rolls in half and spread with olive paste. Fill with tuna, artichokes and cheese. 3. Cook until golden, crisp and heated through, approximately 8 minutes. Proscuitto Baguette Serves 2 2 small-medium baguette rolls 80g Italian proscuitto 75g boccochini cheese, thinly sliced 4 basil leaves Freshly ground black pepper 1 tablespoons extra virgin olive oil 1. Preheat Sandwich Press until green ‘Ready’ light illuminates. 2. Cut baguette in half. Fill with layers of prosciutto, cheese and basil. Season to taste and drizzle with oil 3. Cook baguettes until golden, crisp and heated through, approximately 6-8 minutes. Char-Grilled Chicken and Salsa Verde Serves 2 1 char- grilled chicken breast fillet, sliced 1 clove garlic, thinly sliced 1.3 cup chopped parsley 1 tablespoon finely chopped sage 1.4 cup stuffed pimento green olives, roughly chopped 1 tablespoons drained capers 1 tablespoon extra virgin olive oil 1.2 teaspoon freshly grated lime rind 11 1.2 tablespoon lemon juice 4 large slices Ciabatta bread 4 large slices Swiss cheese 1. Preheat Sandwich Press until green ‘Ready’ light illuminates. 2. Combine chicken, garlic, parsley, sage, olives, capers, oil, rind and juice. Fill bread with chicken mixture and sliced cheese to make 2 sandwiches. 3. Cook until golden, crisp and heated through, approximately 8- 10 minutes. Serving Suggestions: Serve on fresh salad greens. Crispy Swordfish Sandwiches Serves 2 250g fresh swordfish fillets thinly sliced 11.2 tablespoons extra virgin olive oil 2 tablespoons freshly chopped herbs (basil, garlic chives, thyme, dill) 1.2 teaspoon paprika Salt and freshly ground black pepper, to taste 1 large piece of focaccia 2 tablespoons mayonnaise 4 tomato slices 1.2 tablespoon drained capers 6 baby English spinach leaves 1. Preheat Sandwich Press until green ‘Ready’ light illuminates. 2. Brush fish fillets with half the olive oil. Coat fillets with combined herbs, paprika and seasonings. 3. Heat remaining oil in a frypan. Fry fish until golden. Remove and drain. 4. Cut focaccia in half to form a sandwich and spread mayonnaise. Fill with fish, tomato, capers and spinach. 5. Cook focaccias until golden, crisp, and heated through, approximately 5 minutes. Tip: Focaccias may need to be cut in half to fit into Sandwich Press. Prawn and Watercress Sandwiches Serves 2 4 slices wholegrain bread 70g cream cheese, softened 60g herb & garlic butter 75g watercress 400g medium cooked king prawns, peeled & de-veined 1. Preheat Sandwich Press until green ‘Ready’ light illuminates. 2. Spread bread with combined cream cheese and garlic butter. Fill with watercress and prawns to make 2 sandwiches. 3. Cook until golden, crisp and heated through, approximately 8 minutes. Italian Fontina Toast Serves 2 8 slices white bread 100g Italian fontina cheese, sliced 100g marinated roasted red capsicums 100g sliced marinated mushrooms Freshly ground black pepper, to taste 1. Preheat Sandwich Press until green ‘Ready’ light illuminates. 12 2. Fill bread with layers of cheese, capsicum and mushrooms season with pepper make into 2 sandwiches. 3. Cook until golden, crisp and heated through approximately 6-8 minutes. Tip: Fontina cheese may be substituted with Parmesan or Romano cheese Dessert Style Recipes Toasted Chocolate Panini Serves 2 80g cream cheese, softened 4 slices textured Country style bread 250g bittersweet chocolate, coarsely grated Vanilla ice-cream 1. Preheat Sandwich Press until green ‘Ready’ light illuminates. 2. Spread cream cheese over bread slices and sprinkle with grated chocolate. Sandwich together. 3. Cook until golden, crisp and heated through, approximately 6 minutes. Serving Suggestion: Serve with Ice cream. Crispy Brioche with Berries and Ice- Cream Serves 2 1.2 punnet strawberries, hulled 1.2 punnet blueberrie...