8
Mexican Tortillas
Serves 2-3
125g Mexican salsa
1/4 cup black turtle beans - mashed
1 tablespoon freshly snipped garlic chives
100g finely chopped chorizo sausage
8 tortilla rounds (unfried variety)
100g tatziki, prepared dip
100g avocado dip
125g mozzarella, grated cheese
1
⁄2 cup sour cream
1. Preheat Sandwich Press until green
‘Ready’ light illuminates.
2. Combine salsa, beans, chives and
sausage. Spoon mixture over 4
tortillas.Top with alternating layers of
tatziki, avocado and cheese, then
remaining 4 tortillas to make 4
sandwiches. Be careful not overfill.
3. Cook tortillas until golden, crisp and
heated through, approximately 8
minutes.
Serving Suggestion: Serve with sour cream
and salad greens.
TIP:Turtle beans are available at supermarkets and
may be substituted with red kidney beans.
Italian Vegetarian Focaccia Round
Serves 2-3
3 small round cheese and olive focaccia
1
1
⁄2 tablespoons pesto
125g Italian Roma Egg tomatoes, sliced
100g bocconcini cheese, drained and sliced
1 medium Spanish onions, thinly sliced
1 tablespoon balsamic vinegar
1
1
⁄2 tablespoons extra virgin oil
Salt and freshly ground pepper, to taste
1. Preheat Sandwich Press until green
‘Ready’ light illuminates.
2. Cut focaccia in half to form a sandwich.
Spread with pesto. Fill with combined
tomatoes, cheese, onions, vinegar, oil and
seasonings.
3. Cook focaccias until golden, crisp and
heated through, approximately 8
minutes.
Roast Beef Lavash Rolls
Serves 2-3
1-2 large round lavash bread
70g cream cheese
3 teaspoons seeded mustard
1
⁄2 tablespoon lemon juice
1
⁄3 cup grated canned beetroot, drained
100g shaved rare roast beef
70g marinated roasted eggplant
1. Preheat Sandwich Press until green
‘Ready’ light illuminates.
2. Spread each lavash with combined
cream cheese, mustard and lemon juice.
Top with beetroot, roast beef and
eggplant. Roll tightly.
3. Cook lavash rolls until golden, crisp and
heated through, approximately 10
minutes.
Serving Suggestion: Serve sliced
