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13
recipes
Goat’s cheese and roasted
courgette
Serves 2
1 large foccacia
90g softened goat’s cheese
½ tablespoon roughly chopped parsley
½ tablespoon roughly chopped fresh basil
1 clove garlic, thinly sliced
1 tablespoon drained capers
1 tablespoon lemon juice
½ tablespoon sweet Thai chilli sauce
60g marinated roasted courgette
1. Preheat your sandwich press until the
green ready-to-cook indicator light
goes out.
2. Cut the focaccia in half to form a
sandwich. Spread with the combined
goat’s cheese, parsley, basil, garlic,
capers, lemon juice and chilli sauce.
Fill with courgettes.
3. Cook focaccias until golden, crisp
and heated through (approximately 8
minutes).
Parma ham baguette
Serves 2
2 small-medium baguette rolls
80g Italian parma ham (or prosciutto)
75g mozzarella cheese, thinly sliced
4 basil leaves
Freshly ground black pepper
1 tablespoon extra virgin olive oil
1. Preheat your sandwich press until the
green ready-to-cook indicator light
goes out.
2. Cut baguette in half. Fill with layers
of parma ham (or prosciutto), cheese
and basil. Season to taste and drizzle
with oil.
3. Cook baguettes until golden, crisp and
heated through (approximately 6-8
minutes).
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