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8
recipes
Omelette sandwich with herbs
Serves 2
3 bacon rashers, thinly sliced
1 tablespoon extra virgin olive oil
100g button mushrooms, sliced
2 shallots, thinly sliced
Freshly ground black pepper
3 eggs (60g), lightly beaten
1 tablespoon freshly chopped herbs
1 thinly sliced roasted red pepper
1 large focaccia, halved
125g sliced Gruyere or Emmental cheese
1. Preheat your sandwich press until the
green ready-to-cook indicator light
goes out.
2. Meanwhile, fry the bacon in a non-stick
frying pan until it is crisp. Remove the
bacon from the pan and set aside.
3. Sauté the mushrooms and shallots
in the frying pan until any liquid has
evaporated.
4. Remove from heat.
5. Beat the eggs lightly adding pepper
and herbs. Pour the mixture over the
mushrooms in the pan.
6. Return the pan to a medium heat and
cook until the eggs are set but soft in
the centre, approximately 3-5 minutes.
7. Roughly chop the omelette. Cut the
focaccia in half to form a sandwich. Fill
focaccias with omelette, cheese and
bacon.
8. Cook the focaccia until golden, crisp
and heated through (approximately 8
minutes).
Serve with a green salad.
Char grilled chicken
with mango and pinenut
mayonnaise
Serves 2-3
1 tablespoon mayonnaise
½ tablespoon chilli salsa
1 teaspoon grated lime zest
½ tablespoon lime juice
125g canned mango pieces - drained
1½ tablespoon toasted pinenuts
1 char-grilled chicken breast sliced thinly
1 large Turkish at bread
1 avocado, sliced
1. Preheat your sandwich press until the
green ready-to-cook indicator light
goes out.
2. Combine the mayonnaise, salsa, lime
zest, lime juice, mango, pinenuts and
chicken.
3. Spread the chicken mixture over the
bread. Top with avocado and roll
tightly.
4. Cook until golden, crisp and heated
through (approximately 8 minutes).
Serve sliced at an angle with peppery
salad greens such as watercress or rocket.
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