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12
recipes
Mediterranean layered rolls
Serves 2-3
2 bread rolls
2 tablespoons pesto
100g marinated roasted aubergine
125g marinated roasted red pepper
100g marinated roasted sun dried
tomatoes, drained
60g mushrooms, sliced
100g sliced Gruyere or Emmental cheese
1. Preheat your sandwich press until the
green ready-to-cook indicator light
goes out.
2. Cut bread rolls in half and spread with
pesto. Fill with avocado, pepper, sweet
potato, dried tomato, mushrooms and
cheese.
3. Cook bread rolls until golden, crisp
and heated through (approximately 8
minutes).
Gorgonzola panini
Serves 2
30g garlic and herb butter
4 slices crusty country style bread
50g Spinach leaves
60g Gorgonzola cheese, crumbled
1. Preheat your sandwich press until the
green ready-to-cook indicator light
goes out.
2. Spread the garlic and herb butter over
bread slices. Make two sandwiches
with bread, spinach and cheese.
3. Cook until golden, crisp and heated
through (approximately 6 minutes).
Antipasto rye bread
Serves 2-3
4 slices rye bread
½ tablespoon extra virgin olive oil
1 tablespoon tomato puree
60g hummus
4 stuffed vine leaves
200g artichoke hearts, drained and sliced
4 slices Gruyere or Emmental cheese
1. Preheat your sandwich press until the
green ready-to-cook indicator light
goes out.
2. Spread the rye bread with the
combined oil and tomato paste, then
the hummus. Fill with vine leaves,
artichokes and cheese to make two
sandwiches.
3. Cook until golden, crisp and heated
through, (approximately 8 minutes).
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