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23
SAVOURY TOASTED SANDWICHES
CHAR-GRILLED CHICKEN AND
SALSA VERDE CIABATTA
Serves 2
INGREDIENTS
1 char- grilled chicken breast fillet, sliced
1 clove garlic, thinly sliced
1
⁄3 cup chopped parsley
1 Tablespoon finely chopped sage
¼ cup stuffed pimento green olives, chopped
1 Tablespoon drained capers
1 Tablespoon extra virgin olive oil
½ teaspoon freshly grated lime rind
½ Tablespoon lemon juice
4 large slices Ciabatta bread
4 large slices Swiss cheese
METHOD
1. Pre-heat sandwich press until the 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.
PRAWN AND WATERCRESS
WHOLEGRAIN TOASTIE
Serves 2
INGREDIENTS
4 slices wholegrain bread
70g cream cheese, softened
60g herb & garlic butter
75g watercress
400g medium cooked king prawns, peeled and
de-veined
METHOD
1. Pre-heat sandwich press until the 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.
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